Ingredients:
For the Broth:
- 1 liter chicken broth
- 4 tablespoons soy sauce
- 2 tablespoons mirin (sweet rice wine)
- 2 tablespoons sake
- 1-inch fresh ginger, sliced
- 2 cloves garlic, crushed
- 1 tablespoon sesame oil
- Salt and pepper, to taste
For the Ramen:
- 300g ramen noodles (fresh or dried)
- 400g thinly sliced pork or beef
- 4 soft or medium-boiled eggs, peeled and halved
- 2 cups Napa cabbage, shredded
- 1 cup bean sprouts
- 4 green onions, finely sliced
- Nori (dried seaweed) for garnish
- Toasted sesame seeds (optional)
Instructions:
- Prepare the Broth:
- In a saucepan, combine chicken broth, soy sauce, mirin, sake, ginger, garlic, sesame oil, salt, and pepper. Bring to a boil, then reduce heat and simmer for at least 20-30 minutes to allow flavors to meld. Strain the broth and keep it warm.
- Prepare the Ingredients:
- Cook ramen noodles according to package instructions. Drain and set aside.
- In a skillet, sauté the pork or beef until fully cooked. Set aside.
- Assemble the Ramen:
- In individual bowls, distribute the cooked noodles, sautéed meat, Napa cabbage, bean sprouts, and halved eggs.
- Pour in the Broth:
- Pour the hot broth over the ingredients in each bowl.
- Garnish and Serve:
- Top each bowl with sliced green onions, pieces of nori, and toasted sesame seeds if using.
- Serve immediately and ENJOY!