Sakata Ramen with a Twist

Ingredients

• 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 sesame oil 1 tablespoon sesame oil
• 1 tablespoon mirin 1 tablespoon mirin
• 1 tablespoon grated ginger 1 tablespoon grated ginger
• 2 garlic cloves, minced 2 garlic cloves, minced
• 200g ramen noodles 200g ramen noodles
• 200g pork belly, thinly sliced 200g pork belly, thinly sliced
• 2 soft-boiled eggs 2 soft-boiled eggs
• 1 cup (150g) bean sprouts 1 cup (150g) bean sprouts
• 1 cup (150g) bok choy, chopped 1 cup (150g) bok choy, chopped
• 4 sheets nori seaweed 4 sheets nori seaweed
• 2 green onions, thinly sliced 2 green onions, thinly sliced
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 20g, 6g
• Carbohydrates (total, sugars): 40g, 4g
• Protein: 30g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   In a large pot, combine the chicken broth, water, soy sauce, miso paste, sesame oil, mirin, grated ginger, and minced garlic. Bring to a boil and then reduce heat to a simmer. Let it simmer for at least 1 hour to allow the flavors to meld together.
2. 2.
   While the broth is simmering, cook the ramen noodles according to the package instructions. Drain and set aside.
3. 3.
   In a separate pan, heat a tablespoon of oil over medium heat. Add the sliced pork belly and cook until browned and crispy on both sides. Remove from heat and set aside.
4. 4.
   Prepare the soft-boiled eggs by bringing a pot of water to a boil. Gently lower the eggs into the boiling water and cook for 6 minutes. Remove the eggs and place them in an ice bath to stop the cooking process. Peel and set aside.
5. 5.
   Blanch the bean sprouts and bok choy in boiling water for 1-2 minutes until slightly tender. Drain and set aside.
6. 6.
   To assemble the ramen bowls, divide the cooked noodles among serving bowls. Ladle the hot broth over the noodles, making sure to distribute the flavorful broth evenly. Top with the sliced pork belly, soft-boiled eggs, blanched vegetables, nori seaweed, and green onions. Season with salt and pepper to taste.
7. 7.
   Serve the Sakata Ramen hot and enjoy!

Treat your ingredients with care...

• Ramen noodles — Cook the noodles according to the package instructions, but make sure to slightly undercook them as they will continue to cook in the hot broth.
• 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. This will result in a creamy yolk with a slightly runny center.

Tips & Tricks

• For an extra kick of heat, add a drizzle of chili oil or sprinkle some chili flakes on top of the ramen.
• Customize the toppings to your liking by adding sliced mushrooms, corn kernels, or bamboo shoots.
• To make the dish vegetarian, substitute the pork belly with tofu or tempeh marinated in soy sauce and sesame oil.
• If you prefer a thicker broth, dissolve a teaspoon of cornstarch in water and add it to the simmering broth.
• Don't forget to slurp the noodles! In Japanese culture, slurping is a sign of enjoyment and appreciation for the meal.

Serving advice

Serve the Sakata Ramen in deep bowls to showcase the beautiful layers of noodles, broth, and toppings. Provide chopsticks and spoons for your guests to enjoy the dish fully. Encourage them to mix the ingredients together to ensure every bite is bursting with flavor.

Presentation advice

Garnish the Sakata Ramen with a sprinkle of sesame seeds and a drizzle of sesame oil for an added visual appeal. Arrange the toppings in an organized manner, allowing each ingredient to shine. The vibrant colors of the vegetables and the rich, golden broth will make the dish visually enticing.