Miso Ramen

This is my not so authentic version of Ramen.

But the taste was great, and I had to work with what I´ve got. A warm Japanese noodle soup. A lot better then all the instant ones.

I used fresh veggies, fresh noodles from the Asian supermarket and an egg that spent time to soak in a dark liquid. When that does not sound good, I don´t know.

I bought deli pork roast on Saturday. The fatty kind of pork belly was not available. The drier kind of pork roast was good too, but a bit unusual.

recipe for 2:
5 cloves of garlic
3 sping onions
2 tbsp rapeseed oil
1 tbsp dark sesame oil
3 tbsp white miso paste
1,2 l water
1 beef stock cube
1 package dashi powder
4 tbsp soy sauce
pepper

1 tsp lard

2 pok choy
100 g mini corn
1 soft boiled marinated egg in soy mirin sauce
chives and greens from spring onions
250 g ramen noodles cooked.
J

Use a large pot and boil water with salt. Blanche the pok choy for 2 min and scoop it out and put into ice water. In the same pot cook the corn for 5 min.
Scoop it out and cook the noodles in the same water. Drain them and dry them.

Use a China bowl and put the lard in, add a little hot soup and melt it.
Place the noodles in and warm them in more stock.
Put all the topping in the bowl and pour more soup in.