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Ingredients
- 2 cups Ramen broth
- Tare
- 5 to 6 oz Ramen noodles
- 2 to 3 slices Pork belly
- 1/2 cup Pork shoulder
- Two 3x3 sheets nori
- 1/4 cup thinly sliced scallions
- 2 thin slices fish cake
- 4 or 5 pieces Bamboo shoots
- 1/4 cup Seasonal veggies
- 1 Slow poached egg
Preparation
Step 1
Get EVERYTHING ready.
Boil noodles according to the manufacturer's instructions. Portion them out into your ramen bowls. Top with hot broth.
Dress the soup: Arrange the meat and other garnishes around the edges of the bowl.