PREPARATION
15 minutes
COOKING
5 minutes
Ingredients
1.6 litres (6½ cups) ramen meat broth
280–320g dried or fresh ramen noodles
Seasoning
180ml (¾ cup) cha-shu marinade
1 tablespoon oyster sauce
2 tablespoons malted or nutritional yeast
Salt
Toppings
2 handfuls bean sprouts, blanched in boiling water for 1 minute and well drained
4 eggs to make ajitsuke tamago, then cut in half
8 rashers cha-shu marinated pork
1 spring onion, thinly sliced
½ nori sheet, cut into 4 rectangles Pepper
Ra-yu (optional)
Directions
Prepare the soup. Pour the broth, cha-su marinade, oyster sauce and yeast into a saucepan. Heat over medium heat and season with a little salt to taste.
In a large pot of boiling water, cook the noodles according to the packet instructions. Drain well and divide into four large bowls. Pour the hot soup over the noodles, add the toppings and serve immediately.
Tip
If you buy Chinese noodles at an Asian grocery store, choose the thin, slightly yellow noodles. However, homemade noodles will always be better!
Recipe extracted from Japanese Home Cooking by Maori Murota
Published by Murdoch Books, RRP $55
