Delicious Tokushima-style Ramen You Can Make At Home
When I went to Tokushima prefecture I had an epiphany! Ramen made with thinly sliced pork belly was so delicious! Using this method you can make ramen in no time flat. Plus, you can rely on Weipa soup paste too. It's better than ramen at restaurants, maybe?
Bring 1 liter of water to a boil in a pan, and add the ★ ingredients to make the soup base. (The directions are on the Weipa can.)
In the meantime, heat some sesame oil in a frying pan and stir-fry the bean sprouts. Season with salt and pepper.
Set aside the bean sprouts and wipe out the frying pan. Add some vegetable oil and stir-fry the pork. When the meat changes color, add the ☆ ingredients in the order listed.
Cook the noodles. Now everything's done!!
Ladle the soup base in serving bowls and add the noodles, bean sprouts, cooked pork belly and chopped green onions...and serve!! Top with a soft-poached egg if you like.
How to make foolproof soft-poached eggs using eggs straight from the refrigerator. See Recipe ID: 1491806.
Story Behind this Recipe
The first time I used Weipa Chinese soup base paste was 2 years ago. I made soup with it to begin with, but it tastes just like ramen!!! Since then I've been making ramen at home all the time. I used to spend a lot of time making char siu pork (Chinese style roast pork), but when I went to Tokushima I was shocked! Instead of char siu, they put thinly sliced pork belly that's been cooked in a sweet-salty sauce on top of their ramen! It's delicious! You have to give this a try!
Work through 3 things at the same time. Make sure the noodles don't get overcooked and limp! Bring 1 liter of water to a boil, turn off the heat, then add 200 ml of cold water and a cracked egg. Put on a lid and wait for 12 minutes to make a delicious soft-poached egg.