Here’s a flavorful ramen recipe featuring two different broths and a delicious mix of toppings. The first broth is made from corn-fed chicken and pork marrow bones, while the second is crafted by searing pork tenderloin in rice wine and soy sauce. The ramen is topped with fresh boiled corn, brown mushrooms, mung bean sprouts, eggs cooked in the second broth, and spring onions (optional).
Broth 1: Corn-Fed Chicken and Pork Marrow Bone Broth
1. Start by preparing the chicken and pork bone broth.
2. Place 1 whole corn-fed chicken (around 1.2 kg) and 500 g of pork marrow bones in a large pot.
3. Cover with 2-3 liters of water and bring to a boil.
4. Once boiling, reduce to a simmer and let it cook for 3-4 hours, occasionally skimming off any impurities. You can add some aromatics like ginger, garlic, or onions if desired, but the base flavors come from the chicken and pork bones.
Broth 2: Spicy Seared Pork Tenderloin Broth
1. Take a 300 g pork tenderloin and slice it into thin pieces.
2. Heat a large pan with 2 tablespoons of vegetable oil over high heat.
3. Sear the pork slices quickly on both sides until they are nicely browned.
4. Deglaze the pan with 100 ml of rice wine and 50 ml of soy sauce, allowing the pork to absorb these flavors.
5. Add 1 liter of water and bring to a boil. Lower the heat and simmer for 30 minutes. You can add chili for an extra spicy kick.
Eggs
1. As the pork broth is simmering, gently add 4 eggs to the broth and cook for 6-7 minutes. Remove them, cool them under cold water, peel, and set aside.
Toppings
1. Fresh Corn: Take 2 fresh corn cobs, peel them, cut them into rounds, and boil them for 10 minutes until tender.
2. Brown Mushrooms: Clean and slice 200 g of brown mushrooms. Lightly sauté them in a pan with a little oil or use them raw for a fresher texture.
3. Mung Bean Sprouts: Rinse and set aside 100 g of mung bean sprouts.
4. Spring Onions (optional): Chop 2-3 spring onions if desired.
Assembly
1. Cook 400 g of ramen noodles according to the package instructions and divide them into bowls.
2. Choose either the chicken-pork broth or the spicy pork broth, and ladle it over the noodles.
3. Add the toppings: boiled corn, sautéed mushrooms, mung bean sprouts, and the eggs from the pork broth, halved.
4. Garnish with spring onions if you like, or leave them out.
Nutrition Information (approximate per serving):
• Calories: 620 kcal
• Protein: 40 g
• Fat: 25 g
• Carbohydrates: 60 g
• Fiber: 5 g
This ramen offers rich, deep flavors from the dual broth options, complemented by fresh toppings and the umami from soy sauce and mushrooms. Adjust the spice and toppings to your personal preferences!
This ramen is an absolute flavor explosion, combining the rich, hearty depth of the chicken and pork marrow broth with the bold, spicy kick of the seared pork tenderloin. Each bite is a perfect balance of savory, umami goodness, with tender noodles soaking up the flavorful broth, and fresh toppings like corn, mushrooms, and the soft-boiled eggs adding texture and freshness. It’s a comforting, soul-warming dish that’s both complex and incredibly satisfying.
It’s truly worth the time to recreate at home. The layers of flavor in this ramen are unmatched—every spoonful feels like a reward for the effort. Plus, cooking this dish has even more meaning when shared with someone special. I’m beyond grateful to share my life with someone who has helped make this dish a perfect 10 out of 10. It’s not just a meal, it’s an experience worth savoring together.