Shoyu ramen

STEP BY STEP

Let's make something delicious.

1. 01

   Peel and roughly chop the ginger. Peel and lightly crush the garlic. Heat the sesame oil in a saucepan and lightly toast the ginger and garlic. Add the dashi stock and bring to the boil. Add the pork belly and simmer for 30 minutes.

2. 02

   Cook the ramen noodles according to the packet instructions until al dente, then drain. Soft-boil the eggs, refresh in cold water and leave to cool. Trim the spring onions, cut off the ends and slice diagonally into rings. Clean the mushrooms. Wash the spinach and spin dry. Wash the pak choi, remove the base and halve. Wash the sprouts and pat dry.

3. 03

   Remove the ginger and garlic from the broth. Add the vegetables to the broth and simmer for a further 5–10 minutes. Season with soy sauce, mirin, salt and pepper. Wash the flat-leaf parsley, spin dry and chop finely. Peel and halve the eggs.

4. 04

   Remove the pork belly from the broth and cut into long, thick strips. Pour the broth and its contents over the ramen noodles. Add one egg half, some spring onions and a little parsley to each bowl. Cut the nori sheet into quarters and arrange decoratively at the edges of the bowls. Finish by sprinkling with chilli flakes and sesame seeds.