Ingredients:
For the Chicken Broth:
- 1 whole corn-fed chicken (maishuhn)
- 1 large piece of ginger, sliced
- 2-3 bay leaves
- Typical soup spices (such as peppercorns, cloves, star anise)
- Salt to taste
For the Soy Sauce Broth:
- 2 cups soy sauce
- 1 cup rice wine (sake or mirin)
- 1 pork tenderloin (schweinefilet), sliced
- 2-3 leeks, sliced
- 1 large piece of ginger, finely chopped
- Oil for frying
For the Toppings:
- Spring onions (scallions), sliced
- Soft-boiled eggs
- Mung bean sprouts
- Various Asian mushrooms (shiitake, enoki, etc.)
- Udon noodles, cooked
Instructions:
- Prepare the Chicken Broth:
- Place the chicken in a large pot and cover with water.
- Add the ginger, bay leaves, and typical soup spices.
- Bring to a boil, then reduce the heat and simmer for about 2 hours.
- Skim off any foam that forms on the surface.
- Strain the broth and set aside.
- Prepare the Soy Sauce Broth:
- Heat oil in a large pan over high heat.
- Add the pork tenderloin slices and sear until well-browned.
- Add the leeks and ginger, and sauté until fragrant.
- Pour in the soy sauce and rice wine.
- Simmer for about 30 minutes to let the flavors meld.
- Strain the broth and set aside.
- Combine the Broths:
- Mix the chicken broth and the soy sauce broth in a large pot.
- Adjust seasoning with salt if necessary and keep warm over low heat.
- Prepare the Toppings:
- Cook the udon noodles according to package instructions and set aside.
- Soft-boil the eggs, peel, and halve them.
- Prepare the mushrooms by cleaning and slicing them if necessary.
- Slice the spring onions.
- Blanch the mung bean sprouts briefly in boiling water.
- Assemble the Ramen:
- Divide the cooked udon noodles among bowls.
- Pour the hot broth over the noodles.
- Top with slices of pork tenderloin from the soy sauce broth.
- Add the soft-boiled eggs, mung bean sprouts, mushrooms, and spring onions.
- Serve immediately and enjoy your homemade ramen with double broth and assorted toppings.
This recipe offers a rich and flavorful ramen experience, combining the depth of a ginger-infused chicken broth with the umami richness of a soy sauce and rice wine broth. The assorted toppings add texture and additional flavors, making each bowl a hearty and satisfying meal.