© Webedia Books - Rina Nurra
Spotted in Saveurs du Monde, this miso ramen recipe, imagined by the chefs of Club Med, restores the nobility of comfort food. What’s on the menu? A fragrant broth, ultra-delicious noodles, and exotic flavors that take you on a gustatory journey to the Land of the Rising Sun. A noodle soup reminiscent of what you’d savor at a small market stand in Japan, perfect for warming up your winter evenings (and causing a serious addiction!).
Ingredients to Shop
For 4 people
Preparation: 25 minutes
Cooking: 2 hours
Resting: 1 hour
- 800 g ramen noodles (wheat noodles with fresh eggs)
- 1 clove garlic
- 1 cm fresh ginger
- 1 small leek white
- 200 g bamboo shoots
- 2 spring onions
- 2 sheets nori
- 2 tbsp sesame oil
- 2 tbsp vegetable oil
- 4 tbsp yellow miso paste
- 2 tbsp mirin
- 2 tbsp sake
- 4 tbsp soy sauce
- 400 g fresh pork belly roast
- 4 extra-fresh eggs
The Recipe
Peel and chop the garlic and ginger. Thinly slice the leek and rinse under cold water. Drain the bamboo shoots. Peel and finely slice the spring onions. Cut the nori sheets into thin strips.
In a large saucepan, heat the oils, then sauté the garlic, ginger, and leek. Cook for 4 to 5 minutes, stirring often. Add half of the miso paste, mirin, and sake. Then, add 1.2 liters of water, soy sauce, the remaining miso paste, and the pork belly, ensuring the meat is fully submerged. Bring to a boil and cook covered for 2 hours over low heat. The meat must remain immersed. Turn off the heat and let rest for 1 hour.
Meanwhile, cook the eggs. Bring salted water to a boil and gently place the eggs in. Once boiling resumes, cook for 7 minutes. Remove the eggs from the saucepan and place them in ice water before peeling.
Cook the ramen noodles as per package instructions. Simultaneously, reheat the broth and meat. Slice the pork into thin pieces.
In four large bowls, divide the ramen, add slices of pork, the broth, bamboo shoots, halved eggs, spring onions, and nori strips. Serve immediately.
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