The husband has just returned from his Japan trip. I typed in, "What to buy in Japan", and this instant noodle box comes in among the Top 10 in the list. The box comes in 2 options - serving for 2, and serving for 5. This particular box in the picture is good for 2. A quick search online says this is a product of a famous ramen restaurant in Japan. I tried it this weekend and it has not failed my palette. Truly delicious!
When you open the box, you will have:
2 packs of noodles
2 packs of soup base (bigger red packs)
2 packs of spicy powder (small red packs)
- Cook 2 soft boiled eggs. Boil water. Add in 2 eggs. If the eggs come from the ref, boil these to 5mins. If the eggs are stored in room temperature, boil these to 2mins.
- Cook pork belly by boiling. Thinly slice the pork belly slab. Slice the belly in sections. In water, add in pork and put to a boil. Check until pork is soft. Don't throw your pork stock. You will use this later.
- Marinate soft boiled eggs and pork belly. In a bowl, add the eggs and pork belly. Add Kikkoman soy sauce, mirin, garlic powder. Marinate while cooking the rest of the ingredients.
- Slice green onion leaves, white onions, and garlic for garnish.
- Boil 2 cups of water.
- Add in the noodles in the boiling water. Cook for 2mins and 30 seconds.
- When noodles are cooked, add the soup base and stir well. Soup base sachets are the 2 bigger red packs that go with the ramen box.
- When done, transfer everything in a bowl.
Putting them all together
- In the bowl with noodles, add the soft boiled eggs on top.
- Add slices of pork belly.
- Garnish with green onions, garlic, and onions.
- Add the spicy powder (in smaller red packs). Don't consume the 2 packs. You may adjust and later.
Note: The tendency is that the soup gets sipped in by the noodles. As you can see in this picture, there are less soup. In that case, add in your pork stock. The pork stock is what you used earlier when boiling/cooking your pork belly (step 2 of Prep).