- cross-posted to:
- cooking@lemmy.world
- cross-posted to:
- cooking@lemmy.world
cross-posted from: https://lemmy.world/post/33714754
You must log in or register to comment.
Love it, but I’m gonna need a lot more broth. For me, the broth is 50% of what makes ramen so good.
That’s fair. It was a pretty decent size bowl, there was plenty of broth, but maybe a bit too much of the rest…
I’m sorry, did you say “too much” of those gorgeous toppings? No such thing. That looks so yummy that I’m 95% sure I’d unintentionally eat myself into a food coma.
Dear food porn: Hijacking this thread.
There are more ingredients than that on there. Please list ALL ingredients. I cook for people, and have deathly allergic people in my life I need to find substitutes for.
Also, pork belly is amazing. I grew up in Texas, love beef to my core. But pork belly? That is a guilty pleasure that can only be so good because of the guilt, lol.
I didn’t think it needed an ingredient list, my bad… besides the listed ingredients, there’s the broth, which in this case is chicken stock (soup i cooked myself yesterday) and miso paste. oh, and of course, ramen noodles.
these are the base ingredients. you could very well leave it like this.
what i did more: to the broth i added some spices i had handy (cinnamon stick, star anise, allspice, coriander seeds, black peppercorns, whole cloves, some msg, white pepper, garlic & ginger) and after a quick simmer, i turned off the heat, and added some dry nori strips, carrot, white onion, green onion. sprinkled some black sesame seeds after plating. i think that’s it… the recipe changes based on what i have at hand that day.
Thank you for the ingredient list, very helpful, and it sounds delicious.
Mind sharing how you cooked the pork belly?
it’s store bought cured pork belly, cooked it in the oven under the grill for bout 10 minutes on each side.
That pork belly looks so decadent
