A shoyu ramen recipe inspired by Santouka from Asahikawa
- 2 cups pork broth
- 1 cup chicken broth
- 2 tbsp dried sardines
- ½ tbsp wakame (optional)
- 1 tbsp clam juice (optional)
- 1 tbsp mirin
- 2 tbsp soy sauce
- 1½ tbsp bacon grease
- 0.5 lbs pork belly (char siu, sliced)
- 2 umeboshi (Japanese pickled plums)
- 2 tbsp scallions (sliced)
- 1 egg soft boiled
- 2 tbsp menma (fermented bamboo shoots)
Combine all broth ingredients in a pot and bring to a simmer, not a boil. Simmer for at least 15 minutes. Wait to add salt until right before serving. Also, strain if you do not want to eat the sardines.
Prepare the toppings. Boil an egg for 6 minutes, slice the pork and scallions.
In a separate pot, bring water to a boil. Add noodles, boil for 3 minutes, or as specified on the package. Strain water out.
Divide broth between bowls, add noodles, arrange toppings. Enjoy!
Recipe assumes pork broth and char siu pork is already made. Look at Hakata ramen recipe if you need info for making them.
Calories: 760kcalCarbohydrates: 8gProtein: 17gFat: 73gSaturated Fat: 27gCholesterol: 173mgSodium: 2483mgPotassium: 560mgFiber: 1gSugar: 3gVitamin A: 179IUVitamin C: 26mgCalcium: 39mgIron: 2mg