Ingredients
The following ingredients have 6 Servings
- 8 cups chicken stock (substitute pork)
- 3 dried shiitake mushrooms
- 1 tablespoon dashi powder
- 2 teaspoons MSG
- 1 tablespoon mirin
- 1 tablespoon sake
- 1 1/2 tablespoons salt
- 8 ounces dried ramen noodles (cooked according to package direction)
- 5 ounces canned sliced bamboo shoots
- 1 tablespoon mirin
- 1/2 teaspoon sesame oil
- 1 tablespoon soy sauce
- 1/2 cup chicken stock
- 1 teaspoon dashi powder
- 1 teaspoon sugar
- 1/4 cup corn
- kakuni (Japanese pork belly)
- marinated ramen eggs (or soft/hard boiled eggs)
- menma (see above)
- green onions (sliced)
- nori sheets
Instruction
- Cover the shiitake mushrooms with boiling hot water and let sit for about 20 minutes, until softened.
- While soaking, add the chicken stock, dashi, MSG, mirin, sake and salt to a large pot.
- Squeeze the excess water from the mushrooms and slice (removing the stems). Set aside.
- Add the mushroom liquid to the pot and bring it to a simmer. Simmer for 10 minutes.
- Strain through a sieve or cheesecloth.
- Place some noodles and corn in a bowl. Pour the broth over the top and top with mushrooms, pork (optional), nori sheets, green onions, ramen eggs and menma (below).
