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🍝 Ramen: Japanese Noodle Soup with Chicken Broth and Pork Fillet

450 kcal · 345 min · 4 servings

Ingredients

• 1 soup chicken (also frozen)
• 1 leek stalk(s)
• 1 onion(s)
• 4 garlic clove(s)
• 1 piece(s) ginger root (approx. 5 cm)
• 4 carrot(s)
• 1 handful seaweed (optional)
• 1 pork fillet(s) (whole piece, approx. 500 g)
• 100 ml soy sauce (Japanese)
• 100 ml rice wine (or sake)
• 1 tbsp sugar
• 1 spring onion(s)
• 1 piece(s) ginger root (approx. 3 cm)
• 3 egg(s)
• 500 g ramen noodles (or other noodles)
• 1 nori sheet
• 100 g bean sprouts (fresh)
• 2 spring onion(s)
• salt and pepper
• water to taste
• optional soy sauce
• optional rice wine (or sake)

Instructions

1. 1. Place the soup chicken, leek, onion, three to four garlic cloves, a piece of ginger, some salt, three to four carrots, and optional seaweed into a large pot (five liters is ideal).
2. 2. Fill the pot with cold water until the chicken is completely covered.
3. 3. Bring the broth to a simmer over low heat and let it simmer gently for at least three to four hours.
4. 4. Extend the cooking time to six to eight hours for a more intense flavor, if desired.
5. 5. Skim off the rising foam if it forms, although this is not strictly necessary.
6. 6. Strain the finished broth through a sieve.
7. 7. Remove the meat from the chicken body after about one hour of cooking and continue to cook the bones, cartilage, and skin in the broth.
8. 8. Sear the pork fillet in a pan on all sides until it is lightly browned.
9. 9. Place the seared fillet in a pot and cover it with soy sauce and 50 to 100 milliliters of rice wine or sake.
10. 10. Add sugar, sliced spring onions (with greens and a little of the bulb), and grated ginger.
11. 11. Add some water so that the fillet is almost completely covered, and bring the liquid to a simmer.
12. 12. Remove the fillet from the liquid after 40 minutes and set it aside.
13. 13. Boil the eggs hard, peel them, and simmer them in the broth for 10 minutes to brown them evenly.
14. 14. Halve the eggs after cooking and set them aside.
15. 15. Cook the noodles according to package instructions, but keep them slightly firmer (al dente).
16. 16. Combine the chicken broth with the meat broth in a pot and season with a few tablespoons of soy sauce and a splash of rice wine or sake.
17. 17. Salt the soup if necessary, as the soy sauce is already salty.
18. 18. Bring the soup back to a boil and dilute it with water if necessary.
19. 19. Pour hot water over the fresh bean sprouts in a sieve.
20. 20. Slice the greens of two spring onions into thin rings.
21. 21. Cut the nori sheet into small strips of about two by three centimeters.
22. 22. Fill the soup into a bowl and add enough noodles so that they lie just below the surface.
23. 23. Place two to three slices of pork fillet on top of the noodles.
24. 24. Optionally sprinkle the meat with coarse pepper.
25. 25. Place a halved egg with the yolk facing up on the edge of the bowl.
26. 26. Sprinkle a small amount of bean sprouts and spring onion rings on top and add the nori strips.
27. 27. Slice the fillet into about two to three millimeter thick slices before using it in the soup.

Nutrition per serving

• kcal: 450
• Protein: 30 g · Fett/Fat: 15 g · Carbs: 45 g