Miso ramen

Method

1. 1 Simmer the pork broth with garlic and ginger for 45 minutes, then remove the pork and slice it.
2. 2 Boil the eggs until the yolks are soft-boiled for 6 minutes and 30 seconds, peel them, and then soak them in soy sauce.
3. 3 Dissolve the miso paste in a ladle of hot broth until completely dissolved, then return it to the pot.
4. 4 Blanch the fresh ramen noodles for the time indicated on the package, then drain thoroughly.
5. 5 Arrange the noodles, meat, egg, menma bamboo shoots, seaweed, and green onions on top, then pour in the broth.

With an appliance

• Pressure cooker 35 min

  Replace step 1: cook the meat and broth under high pressure for 15 minutes, then let it rest for 10 minutes; the broth will thicken faster (around 20 minutes) and the meat will tenderize evenly without needing to constantly monitor the heat. The miso paste in step 3 will remain dissolved after opening the lid to prevent the flavor from becoming too strong.