Takayama Ramen with Tender Pork and Rich Broth

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 dashi powder 1 tablespoon dashi powder
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, sliced 1 onion, sliced
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 1 pound (450g) pork shoulder, thinly sliced 1 pound (450g) pork shoulder, thinly sliced
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon mirin 1 tablespoon mirin
• 1 tablespoon brown sugar 1 tablespoon brown sugar
• 4 portions of ramen noodles 4 portions of ramen noodles
• 4 soft-boiled eggs 4 soft-boiled eggs
• 1 cup (150g) bamboo shoots, sliced 1 cup (150g) bamboo shoots, sliced
• 4 green onions, sliced 4 green onions, sliced
• Nori seaweed, for garnish Nori seaweed, for garnish

Nutrition

• Calories (kcal / KJ): 550 kcal / 2300 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 60g, 8g
• Protein: 35g
• Fiber: 4g
• Salt: 3g

Preparation

1. 1.
   In a large pot, combine the chicken broth, water, soy sauce, miso paste, and dashi powder. Bring to a boil and then reduce heat to a simmer.
2. 2.
   In a separate pan, heat the vegetable oil over medium heat. Add the sliced onion, minced garlic, and grated ginger. Sauté until fragrant and the onion becomes translucent.
3. 3.
   Add the thinly sliced pork shoulder to the pan and cook until browned. Stir in the soy sauce, mirin, and brown sugar, allowing the pork to absorb the flavors.
4. 4.
   Cook the ramen noodles according to package instructions. Drain and set aside.
5. 5.
   Divide the cooked noodles among four bowls. Ladle the hot broth over the noodles, ensuring each bowl has an equal amount of broth.
6. 6.
   Top each bowl with slices of the cooked pork, a soft-boiled egg, bamboo shoots, green onions, and a sprinkle of nori seaweed.
7. 7.
   Serve the Takayama Ramen hot and enjoy!

Treat your ingredients with care...

• Pork shoulder — For tender pork slices, it is recommended to slice the meat against the grain. This will ensure a more tender and enjoyable texture.
• Ramen noodles — To prevent the noodles from sticking together, rinse them under cold water after cooking and drain well before serving.
• 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 and a slightly firm white.

Tips & Tricks

• For an extra layer of flavor, add a splash of sesame oil to the broth before serving.
• Customize your toppings by adding sliced mushrooms, corn kernels, or bean sprouts.
• If you prefer a spicier ramen, drizzle some chili oil or sprinkle red pepper flakes on top.
• To make the dish more filling, add some blanched spinach or bok choy to the bowl before pouring in the hot broth.
• If you can't find dashi powder, you can substitute it with fish stock or vegetable stock for a different flavor profile.

Serving advice

Serve the Takayama Ramen immediately after assembling to ensure the noodles stay hot and the flavors are at their best. Encourage your guests to mix the ingredients together before enjoying each spoonful.

Presentation advice

When serving Takayama Ramen, arrange the toppings neatly on top of the noodles and pour the hot broth over them. Garnish with a sprinkle of nori seaweed for an authentic touch. The vibrant colors and enticing aroma will make this dish visually appealing.