Pork ramen
Description
Hearty and aromatic soup. This classic ramen recipe with pork, as you may have already noticed, I've interpreted in my own way. Instead of spending a long time boiling, steaming, frying, and stewing ingredients separately in different pots, I've simplified it by cooking everything together in one large pot. However, I've listed all the traditional ingredients so that fans of Japanese cuisine can prepare it more authentically if they wish. Give it a try.
Instructions
- 1
Step 1
1. We will need all the ingredients urgently, so I recommend preparing them in advance, laying them out in front of you, washing and thawing what's necessary, and perhaps even chopping them.
- 2
Step 2
2. Cut the meat, chicken legs, and ham into large pieces and fry in vegetable oil until a crust forms. Meanwhile, soak the mushrooms in boiling water. I leave the chicken legs whole. Then pour broth over them, add onion and carrot for better flavor. Add sauce, mushrooms (without the liquid), and spices. Bring to a boil.
- 3
Step 3
3. Next is even easier. Chop and add all the ingredients, but it's better to remove the whole onion. The soup will be thick, but that's exactly how it should be. When the meat and chicken are ready, you can take the pot off the heat.
- 4
Step 4
4. That's it! Garnish with boiled and sliced egg and pieces of ham from the broth—this is a must, as it's traditionally served this way.