Traditional Ramen Noodle Soup with Pork Belly and Spinach
A comforting bowl of traditional ramen noodle soup featuring a savory broth, crispy pork belly, soft-boiled eggs, and fresh spinach.
Ingredients
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4 cups chicken or vegetable broth
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2 tbsp soy sauce
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1 tbsp miso paste (optional)
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1 tsp sesame oil
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1 clove garlic, minced
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1 inch piece ginger, minced
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1 tbsp rice vinegar
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1 tbsp mirin (optional)
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Salt and pepper to taste
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200 g pork belly, thinly sliced (Toppings)
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2 eggs, soft-boiled (Toppings)
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2 packs fresh ramen noodles (Toppings)
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2 cups fresh spinach
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1 tbsp sesame seeds (black and white mix)
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1 green onion, chopped
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1 tbsp vegetable oil (for frying the pork)
How To Do
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1.Sauté the Aromatics: In a medium pot, heat sesame oil over medium heat. Add the minced garlic and ginger, and sauté for 1-2 minutes until fragrant.
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2.Simmer the Broth: Add the chicken or vegetable broth, soy sauce, miso paste (if using), rice vinegar, and mirin. Bring to a simmer and let the broth cook for 15-20 minutes. Taste and adjust seasoning with salt and pepper.
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3.Sear the Pork: Heat vegetable oil in a skillet over medium heat. Add the sliced pork belly and cook for 4-5 minutes per side until crispy and golden brown. Remove from the skillet and set aside.
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4.Boil the Eggs: In a small pot, bring water to a boil. Gently lower the eggs into the boiling water and cook for 6-7 minutes for a soft center. Transfer the eggs to an ice bath to stop the cooking, then peel and slice in half.
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5.Prepare the Noodles: Cook the ramen noodles according to the package instructions. Drain and set aside.
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6.Blanch the Spinach: Quickly blanch the spinach in boiling water for 1 minute, then drain and set aside.
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7.Build the Bowl: Divide the cooked ramen noodles between two bowls. Pour the hot broth over the noodles. Top with slices of crispy pork belly, blanched spinach, and halved soft-boiled eggs.
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8.Garnish: Sprinkle the sesame seeds over the top, and garnish with chopped green onions. Serve immediately with chopsticks and a spoon.