Ramen, the Japanese Noodle Soup

Method

1. 1

   For the noodles: in a bowl, mix the flour and add the warm water slowly, with the bicarbonate of soda and the salt mixed into it.

2. 2

   Knead the dough by hand for 5 to 10 minutes. Shape it into a ball, wrap it in cling film and let it rest for 30 minutes to 1 hour.

3. 3

   Roll the ball out with a rolling pin or a pasta machine, then cut the noodles to the shape you want with a knife or the machine.

4. 4

   For the ramen: in a large pot, cook the pork belly slices over medium heat until browned and crisp. Remove from the pot and set aside.

5. 5

   In the same pot, add the garlic, onion and ginger and sauté until fragrant.

6. 6

   Pour in the chicken broth and the water, stir well and bring to the boil. Reduce the heat and let the broth simmer for 30 to 45 minutes.

7. 7

   While the broth simmers, boil the eggs in a separate pot for 6 to 7 minutes for a soft yolk, then cool them in a bowl of cold water.

8. 8

   In the same boiling water, cook the noodles, then drain them and set aside.

9. 9

   In a separate pan, sauté the mushrooms, bok choy and spring onions until tender.

10. 10

    To serve, put the noodles in a bowl, add the vegetables and pour the hot broth over them. Top with the crisp pork belly, the soft-boiled egg, the nori and sesame seeds.

11. 11

    Two recommendations: for a crisper texture, fry the chicken, tofu or pork belly in breadcrumbs, egg and flour first. And if you have made too many noodles, freeze them — a minute in boiling water is all they need afterwards.