Ramen Bowl
Japanese noodle soup with egg and toppings
Ingredients
- 4 packs ramen noodles
- 8 cups chicken or pork broth
- 4 soft-boiled eggs
- 200g pork belly, sliced
- Green onions, sliced
- Nori sheets
- Bamboo shoots
- Sesame oil
Instructions
- Prepare broth and keep hot
- Cook ramen noodles according to package
- Soft-boil eggs and halve
- Pan-fry pork belly until crispy
- Divide noodles into bowls
- Pour hot broth over noodles
- Top with egg, pork, green onions, and nori
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