3 Levels of Ramen!?!

Ingredients

• 250 g Pork Belly (Thinly sliced; trim excess fat if desired)
• 200 g Ramen Noodles (Fresh or dried; break into manageable pieces if using fresh)
• 2 large Eggs (Soft‑boiled; peel before serving)
• 4 cup Chicken or Pork Broth (Store‑bought or homemade; low‑sodium preferred)
• 2 tbsp Soy Sauce (Regular or low‑sodium)
• 1 tbsp Mirin (Adds subtle sweetness)
• 1 tsp Sesame Oil (To finish the broth)
• 2 stalks Green Onions (Thinly sliced for garnish)
• 1 piece Nori Sheets (Torn into strips (optional))
• 1 tsp Sesame Seeds (Toasted, for garnish (optional))

Instructions

1. Heat the Broth

   Pour the chicken or pork broth into a large pot, add soy sauce, mirin, and sesame oil. Bring to a gentle simmer over medium heat.

   Time: PT5M

   Temperature: medium heat

2. Season and Sear Pork Belly

   Season the sliced pork belly with a pinch of salt and pepper. In a hot skillet, sear the pork belly skin‑side down for about 2‑3 minutes until crisp, then flip and cook another 2 minutes.

   Time: PT5M

   Temperature: high heat

3. Soft‑Boil the Eggs

   Bring a saucepan of water to a rolling boil. Gently lower the eggs into the water and boil for 6 minutes. Transfer immediately to an ice‑water bowl for 2 minutes, then peel.

   Time: PT7M

   Temperature: boiling

4. Cook the Ramen Noodles

   Add the ramen noodles to the simmering broth and cook according to package instructions, usually 2‑3 minutes, until just tender.

   Time: PT3M

   Temperature: boiling

5. Assemble the Bowls

   Divide the noodles and broth into two serving bowls. Top each with seared pork belly, a halved soft‑boiled egg, sliced green onions, nori strips, and toasted sesame seeds. Serve immediately.

   Time: PT5M

Nutrition Facts

Calories

650

Protein

30g

Carbohydrates

70g

Fat

25g

Fiber

2g