Ingredients for 1:
- 1 package of Chinese noodles
- 1 piece of pork
- 1 handful of chopped green chives
- 2 tablespoons of soy sauce
- 1 tablespoon sake (Japanese wine)
- 1 handful of bamboo shoots
- 1 handful of komatsuna (Japanese spinach)
- 1 unit of boiled egg
For the broth:
- 2 liters of water
- chicken bones (carcasses)
- 1 clove garlic
- 1 dessert spoon of grated ginger
- 1 spring onion (only the green part)
- 1 unit of large carrot
- 1 unit of onion
- kombu seaweed to taste
Preparation:
1. In a large pot, fill about halfway with water and bring to a boil. When it boils, add the chicken bones, peeled garlic, ginger, peeled and halved onion, peeled and sliced carrot, and kombu seaweed to taste, stir and let it simmer for four hours. Then strain it, let it cool and degrease it, removing the fat that will have solidified on the surface.
2. While the broth is being made, cook the soy sauce and sake with the chosen piece of pork. When it is done, reserve the meat on one side and the remaining sauce on the other. Add this sauce to a large bowl and add the chopped green onion.
3. Take another pot, bring water to a boil and cook the noodles when it reaches a boiling point. You will need to cook the ramen noodles for two minutes with the pot covered.
4. Pour some broth into the soy sauce and sake and mix well. When the noodles are ready, remove them from the heat, strain them and run a little cold water over them to stop the cooking. Then, place them in that same bowl where you have the mixture of sauces and the chicken broth.
5. Now cut the pork into fine pieces and add them to the noodles, add the bamboo shoots, the previously boiled and drained komatsuna leaves, and the boiled egg cut in half.
You can add other ingredients such as corn, carrot pieces, etc.