Thick Soup Ramen with Pork and Green Peppers (豚肉とピーマンのとろみラーメン; butaniku to piman no toromi ramen)

Ramen noodles with a thick, flavorful soup are perfect during the cold winter months. The thickness of the soup helps to trap in the heat, keeping it piping hot!

Thick Soup Ramen with Pork and Green Peppers (豚肉とピーマンのとろみラーメン; butaniku to piman no toromi ramen)
Photographed by Osamu Enomoto


Recipe by
Junko Takagi

Average

Pork

Vegetables

Rice & Noodles

470kcal

20minutes

Calorie count is per serving.

Ingredients (Serves 2)

  • 2 servings ramen noodles (fresh) (240 g)
  • 60 g pork leg (for Korean barbecue)
  • 3 green peppers (120 g)
  • 10 cm Japanese leek (about 20 g)
  • [A]

    • A dash of sake
    • A dash of soy sauce
    • A pinch of salt
    • A pinch of pepper
    • 1/4 tbsp potato starch
  • 1 1/2 tbsp potato starch
  • 1/2 tbsp vegetable oil
  • 1 tsp granulated chicken stock (Chinese)
  • 1/2 tsp granulated dashi
  • [B]

    • 1 1/3 tbsp soy sauce
    • 1 tbsp sake
    • 1 tsp oyster sauce
    • 1/2 tsp sugar
    • A pinch of pepper

Directions

1

Stack the pork and cut into 5 mm strips. Place in a deep tray and mix thoroughly with the sake, soy sauce, salt and pepper listed under [A]. Once the meat has been coated, mix in the potato starch. Cut the green peppers lengthwise in half and remove the stems and seeds. Cut lengthwise into 3-4 mm strips. Cut the leek lengthwise in half, and cut diagonally into 4-5 mm slices. In a small bowl, mix the potato starch with 3 tbsp of water to prepare the potato starch thickener.

2

Pour the vegetable oil into a small pot and place over medium heat. Stir-fry the leek until fragrant. Add the pork and stir-fry until it changes color. Add the green peppers and briefly stir-fry. Add 700 ml of water, the granulated Chinese chicken stock and dashi, and [B]. When the pot comes to a boil, stir the potato starch thickener a couple of times before adding it to the pot in a circular motion. Stir while simmering until the soup thickens. Turn off the heat.

3

Fill a large pot with about 1.2 liters of water, cover and place over high heat. When the water comes to a boil, uncover and add the noodles. Stirring occasionally with cooking chopsticks, cook the noodles according to the instructions on the package. Drain thoroughly and place in individual serving bowls. Pour the soup over the noodles.