Onomichi Ramen with Char Siu Pork

Ingredients

• For the broth: For the broth:
• 4 cups (950ml) chicken broth 4 cups (950ml) chicken broth
• 2 cups (470ml) water 2 cups (470ml) water
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon miso paste 1 tablespoon miso paste
• 1 tablespoon dashi powder 1 tablespoon dashi powder
• 1 teaspoon sesame oil 1 teaspoon sesame oil
• 1 teaspoon grated ginger 1 teaspoon grated ginger
• 2 cloves garlic, minced 2 cloves garlic, minced
• For the char siu pork: For the char siu pork:
• 1 pound (450g) pork belly or pork shoulder 1 pound (450g) pork belly or pork shoulder
• 1/4 cup (60ml) soy sauce 1/4 cup (60ml) soy sauce
• 2 tablespoons hoisin sauce 2 tablespoons hoisin sauce
• 2 tablespoons mirin 2 tablespoons mirin
• 2 tablespoons brown sugar 2 tablespoons brown sugar
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• For the toppings: For the toppings:
• 4 portions of ramen noodles 4 portions of ramen noodles
• 4 soft-boiled eggs 4 soft-boiled eggs
• 1 cup (240g) bamboo shoots, sliced 1 cup (240g) bamboo shoots, sliced
• 4 green onions, thinly sliced 4 green onions, thinly sliced
• Nori seaweed, for garnish Nori seaweed, for garnish

Nutrition

• Calories (kcal / KJ): 650 kcal / 2720 KJ
• Fat (total, saturated): 28g, 9g
• Carbohydrates (total, sugars): 60g, 8g
• Protein: 40g
• Fiber: 4g
• Salt: 3g

Preparation

1. 1.
   In a large pot, combine the chicken broth, water, soy sauce, miso paste, dashi powder, sesame oil, grated ginger, and minced garlic. Bring to a boil, then reduce heat and simmer for 15 minutes to allow the flavors to meld.
2. 2.
   While the broth is simmering, prepare the char siu pork. In a bowl, whisk together the soy sauce, hoisin sauce, mirin, brown sugar, sesame oil, and minced garlic. Place the pork in a shallow dish and pour the marinade over it, ensuring it is evenly coated. Let it marinate for at least 1 hour, or overnight for best results.
3. 3.
   Preheat the grill or oven to medium-high heat. Remove the pork from the marinade and grill or roast for about 15-20 minutes, turning occasionally, until the pork is cooked through and slightly charred. Let it rest for a few minutes, then slice it into thin pieces.
4. 4.
   Cook the ramen noodles according to the package instructions. Drain and rinse with cold water to remove excess starch.
5. 5.
   To assemble the ramen bowls, divide the cooked noodles among four bowls. Ladle the hot broth over the noodles, then top with slices of char siu pork, bamboo shoots, green onions, and a soft-boiled egg. Garnish with nori seaweed.
6. 6.
   Serve the Onomichi Ramen hot and enjoy!

Treat your ingredients with care...

• Pork — For a leaner option, you can use pork tenderloin instead of pork belly or shoulder. Adjust the cooking time accordingly to ensure it doesn't dry out.
• Ramen noodles — Cook the noodles until they are al dente to maintain a pleasant chewy texture.
• Soft-boiled eggs — To achieve the perfect soft-boiled eggs, cook them for exactly 6 minutes and then transfer them to an ice bath to stop the cooking process.

Tips & Tricks

• For an extra kick of flavor, add a drizzle of chili oil or sprinkle some chili flakes on top of the ramen.
• Customize your toppings by adding sliced mushrooms, corn kernels, or bean sprouts.
• If you prefer a thicker broth, you can simmer it for a longer time to reduce and concentrate the flavors.
• Make a double batch of the char siu pork and freeze the leftovers for future ramen cravings.
• Experiment with different types of miso paste to find your preferred level of saltiness and depth of flavor.

Serving advice

Serve the Onomichi Ramen immediately after assembling to ensure the noodles stay hot and the toppings remain fresh. Provide chopsticks and spoons for an authentic dining experience.

Presentation advice

When serving the Onomichi Ramen, arrange the toppings neatly on top of the noodles and garnish with a sprinkle of nori seaweed. The vibrant colors of the ingredients will make the dish visually appealing.