Intro:

1. Ramen, while it traces it roots back to China, has become a staple fast food in Japan. There is nothing better than escaping out of the cold into a ramen shop on the streets of Tokyo and warming up with a warm bowl of ramen. Unlike the instant noodles found in the grocery stores of America these bowls are carefully and lovingly made by professional chefs who take great pride in their noodles and broth. This recipe is my variation of that found in the cook book referenced below.
   

Ingredients:

    9 oz. of Ramen Noodles (Udon if Ramen can’t be found)

    Broth:    4 Spring Onions (Scallions)

                   3 inch Ginger Root

                   Chicken Broth or Stock

                    1 Large Onion

                    4 Garlic Cloves

                    1 Large Carrot

                    1 Egg Shell (This is the weirdest ingredient)

                    1/2 Cup of Sake

                    4 T Shoyu

                    Salt (as needed to taste)

    Pork Roast Topping:

                    1 lb. of Pork Roast

                    2 T Extra Virgin Olive Oil (Or Vegetable Oil)

                    1 in Ginger Root

                    1 T Sake

                    3 T Shoyu

                    1 T Sugar

    Other Toppings:

                    1 Hard Boiled Egg

                    1/2 Nori Sheet

                    2 Spring Onions (Scallions)

                    Sesame Oil or Chili Oil (Sparingly)

                   

Directions:

1. I.bruise spring onions and quartered garlic with side of      chefs knife (or any other large blunt object if you are too chicken to use the side of a knife).
   

1. I.In a large pot add 9 cups of water, chicken stock, sake, egg shell, carrot roughly chopped, onion quartered, garlic peeled, bruised spring onions and garlic. Bring to boil and let simmer till the broth has reduced by half.
   

2. II. While the broth is simmering, in a skillet heat up oil. Cook chopped ginger and chopped spring onions briefly. Add pork and brown on both sides. Add sake, 2 cups of water, and shoyu. Cool for approximately 1/2 hr or when pork is cooked through. Remove from heat and cut pork in to thin slices approximately 3/16 inch thick. Add juices to broth.
   

3. III. Cook Noodles as per instruction on packaging.
   

4. IV. Bring Stock back to boil and add shoyu and salt to taste. Place cooked noodles in 4 bowl and cover with broth.
   

5. V.Add pork, slices of hard boiled egg, Nori broken into pieces, and chopped scallions. Add sesame or chili oil to taste (the chili oil is very strong  so add sparingly). Enjoy!
   

Adapted From Cook Book:

    Kazuko, Emi. Japanese Cooking The Traditions,

    Techniques, and Recepes. London: Hermes

    House, 2003.