Ramen with fried pork

Votes: 1

Time: 1 hour.
Complexity: easily
Servings: 4

This soup can be made with either fresh ramen noodles or instant noodles, boiled without the included seasoning packet. This recipe transforms instant noodles into an authentic Japanese dish, perfect for special occasions. Served in a fragrant shiitake mushroom broth with spinach, slices of juicy fried pork, and garnished with halved boiled eggs and crispy green onions, this ramen is not only delicious but also very photogenic. Be sure to snap a photo for Instagram before you dig in.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

6 cups lightly salted chicken broth
6 thick slices fresh ginger + 2 tsp minced ginger
4 cloves garlic (3 crushed, 1 minced)
2 green onions, cut into thirds + sliced green onions for serving
3/4 cup dried shiitake mushrooms
1 tbsp. lightly salted soy sauce
1 tbsp. l. Shaoxing rice wine or dry sherry
3 tablespoons hoisin sauce
1 tsp. dark sesame oil
4 natural boneless pork loin cutlets (1 cm thick; approximately 110 g each)
2 large eggs
0.7 kg fresh ramen noodles
150 g of small spinach
Shichimi togarashi (Japanese seasoning), for sprinkling

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Cooking the dish according to the recipe:

Combine chicken broth, 2.5 cups water, chopped ginger, 3 minced garlic cloves, 2 chopped green onions, shiitake mushrooms, soy sauce, and rice wine in a large saucepan. Cover and bring to a boil. Reduce heat to low and simmer, covered, until the mushrooms are tender and the broth is fragrant, 35 to 40 minutes. Season with salt and pepper to taste.
Meanwhile, in a medium bowl, combine the hoisin sauce, sesame oil, minced ginger, minced garlic, a pinch of salt, and some freshly ground black pepper. Prick the pork all over with a fork and place it in the bowl; turn to coat all sides. Let marinate at room temperature for 15-20 minutes.

Preheat a grill or grill pan to medium heat. Cook the pork chops until cooked through, about 2 minutes per side. Transfer to a cutting board and let rest for 5 minutes. Slice the pork chops thinly across the grain.
Bring a large saucepan of water to a boil. Carefully add the eggs and simmer for 6.5 minutes. Drain and run the eggs under cold running water. Then peel and cut them in half.
Place a pot of water on the stove. Add the noodles and cook according to the package directions, stirring frequently. Drain and divide the noodles among 4 bowls.
Strain the broth through a fine sieve into a separate saucepan. Add the spinach and stir until slightly wilted. Pour the broth and spinach into the noodle bowls and top with the pork, sliced eggs, and green onions; sprinkle with shichimi togarashi seasoning.

Note

Fresh ramen noodles are available at Asian supermarkets. You can also use dry instant noodles—simply remove the seasoning packet and cook the noodles according to the package directions.