Japanese ramen with pork and soy marinated egg recipe

4.5 2 ratings
Total time 200 mins
80 mins preparation time
120 mins cooking time

Create a delicious and traditional Japanese pork and noodle ramen at home for dinner with this easy recipe.

Ingredients

4 portion(s)

For the ramen concentrate (approx. 6 servings):

3 
dried tomatoes
4 ½ piece
of dried mushrooms (e.g. porcini mushrooms, shiitake mushrooms)
1 
clove of garlic
1 
small piece of leek (approx. 3 cm)
1 
small piece of ginger (approx. 1 cm)
1 tbsp
instant meat stock
4 tbsp
of sugar
1 pinch
of freshly ground black pepper

For the marinated eggs:

2 
eggs
2 tbsp
chicken stock
1 tbsp
sugar

For the ramen soup:

200 g
ramen noodles
16 tbsp
ramen concentrate
1.4 l
of favourite hot stock (e.g. chicken, beef, vegetable, fish)
1 
spring onion
120 g
favourite ham (sliced)
4 tbsp
roasted onions
8 
small pieces of nori leaves
Freshly ground white pepper
Nutritional facts (per portion): 1640 kJ  /  387 kcal
10 g Fat
23.8 g Protein
50 g Carbohydrates

Preparation

Step 1

For the ramen concentrate mix soy sauce, dried tomatoes and mushrooms overnight and leave overnight. 

Step 2

Peel and finely chop the garlic. Wash the leek and cut into fine rings. 

Step 3

Peel ginger, cut into slices, bring to the boil with garlic, leek, instant meat stock, sugar, pepper and soy sauce mixture.

Step 4

Remove Ramen concentrate from the stove, let it cool down and pour through a fine sieve.

Step 5

For the marinated eggs, boil and peel the eggs as desired. Bring the chicken stock, soy sauce and sugar to the boil, place them in a freezer bag with the eggs, squeeze out the air and marinate for 1-2 hours.

Step 6

Cook the noodles for the ramen soup according to the packet instructions. Put 3 ½-4 tbsp of Ramen Concentrate into four Donburi bowls and pour 350 ml of hot stock into each bowl. Drain the noodles well and add to the soup. 

Step 7

Cut spring onion into fine rings and wash. Halve eggs. Add ham with the marinated eggs and fried onions to the soup and garnish with spring onions and nori leaves. If desired, sprinkle with pepper and serve.

Alternatively Kikkoman Tamari gluten-free Soy Sauce or Kikkoman Organic Soy Sauce can be used.

Recipe-ID: 128

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For the ramen concentrate mix soy sauce, dried tomatoes and mushrooms overnight and leave overnight. 

Peel and finely chop the garlic. Wash the leek and cut into fine rings. 

Peel ginger, cut into slices, bring to the boil with garlic, leek, instant meat stock, sugar, pepper and soy sauce mixture.

Remove Ramen concentrate from the stove, let it cool down and pour through a fine sieve.

For the marinated eggs, boil and peel the eggs as desired. Bring the chicken stock, soy sauce and sugar to the boil, place them in a freezer bag with the eggs, squeeze out the air and marinate for 1-2 hours.

Cook the noodles for the ramen soup according to the packet instructions. Put 3 ½-4 tbsp of Ramen Concentrate into four Donburi bowls and pour 350 ml of hot stock into each bowl. Drain the noodles well and add to the soup. 

Cut spring onion into fine rings and wash. Halve eggs. Add ham with the marinated eggs and fried onions to the soup and garnish with spring onions and nori leaves. If desired, sprinkle with pepper and serve.

Let us know what you think

Thank you for your feedback!

Click on the number of stars you want to give: the more the better!

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