- 7.5 c chicken broth
- 6 T Japanese soy sauce
- 4 T chicken fat (optional)
- 4 portions ramen noodles
TOPPINGS
- 8 slices chashu pork
- 6 spring onions, finely sliced
- 4 soy sauce pickled eggs, halved
- 1 c wood ear mushrooms, hydrated
- 1 sheet seaweed nori, quartered
Heat the chicken broth in a pan. Fill ramen bowls with hot water to keep them warm (discard water when ready to serve). Fill another pot with salted water and bring to a boil.
Ladle the broth into the bowls, whisk in 1 1/2 tablespoons soy sauce and 1 tablespoon chicken fat into each. Cook ramen noodles according to package directions in the boiling water. Strain noodles from water and add to the bowls of broth.
Top bowls with the chashu pork, spring onions, soy sauce eggs, wood ear mushrooms, and nori.
