Ingredients
- 1 litre pork stock
- 300 g pork belly
- 3 tablespoons soy sauce
- 1 tablespoon white miso
- 1 piece of ginger, 3 cm
- 3 garlic cloves
- 4 nests of ramen noodles
- 2 eggs
- 2 spring onions
- 1 sheet of nori seaweed
- 1 tablespoon sesame oil
Step-by-step
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- Put ginger and garlic in the mixing bowl and chop 3 sec/speed 6.
- Saute with the sesame oil 4 min/120°C/spoon speed.
- Add the stock, soy and miso and set 20 min/100°C/speed 1.
- Cook the pork belly in the Varoma 25 min/Varoma/speed 1 over the broth.
- Boil the eggs separately for 6 minutes to keep them creamy and peel them.
- Cook the noodles according to the packet and drain.
- Strain the broth and divide into bowls with the noodles.
- Add the sliced pork belly, the halved egg and the spring onion.
- Finish with strips of nori and a few drops of sesame.
Tips
- Do not boil the miso too much so as not to lose aroma.
- Sear the pork belly in a pan for more flavour.
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