Handful of shiitake mushrooms
1/3 cup of the chopped onions
2 tbsp of the chopped ginger
2 tbsp of the chopped garlic
3 l of the stock (chicken, beef or vegeterian)
1 cup of Kimchi
3 tbsp of Red Miso Paste
2 tbsp of Light Soy Sauce
4 soft-boiled eggs
450 g of Ramen Noodles
Pork loin — thin cut
Start by frying of shiitake mushrooms, onions, ginger and garlic over the medium heat with 2 tbsp of cannola oil. Cook it for 3-4 minutes and then add Kimchi (keep the Kimchi juice for later). In 2 more minutes pour the stock over and bring it boil. Cook for another 2-3 minutes and pour in the Kimchi juice, soy sauce and miso paste. Season it to taste adding more soy sauce, or miso paste if needed.
While the broth is boiling prepare your noodles. If you use fresh noodles, just put it into the bowl and pour over hot broth, if you use dried Ramen Noodles — cook it firstly according to the instruction on the package.
To put your dish together, put the noodles into the bowl, add the meat (I went for the thin cuts of pork loin which I pre-cooked in the broth for 15 seconds, but you can use whetever you like — pre-cooked chicken, thinly sliced beef, etc.), add two halves of the soft-boiled egg (use hard-boiled if you dont like the silky yolk), and top with greens and veggies of your choice. Pour over your hot boiling broth, add the nori sheet and sprinkle with some sesame seeds.
To make this dish even better, you can marinate the boiled eggs in the mixture of soy sauce and mirin (special japanese wine used mainly for cooking) for up to few hours.
If you haven’t managed to find ramen noodles, no worries — use regular pasta, but add 2 tbsp of baking powder to the water, before you throw the pasta in, baking powder as an alkaline will change the texture of the pasta, making it stronger, more like ramen noodles.