Topping the ramen with a good amount of bean sprouts and Chinese chives makes it healthier, yet more satisfying, than standard ramen.
Photographed by HITOSHI MATSUSHIMA
Rice & Noodles
Calorie count is per serving
Ingredients (Serves 2)
- 1 package ramen noodles (110 g)
- 1 packet instant soup stock (soy sauce flavor); use the soup that comes with the noodles
- 10 g bonito flakes
- 1 pack bean sprouts
- 1 bunch Chinese chives
- 1 naga-negi long onion (white portion) (50 g)
- 2 slices Chinese roast pork (20 g)
- 1/2 tsp chili pepper
- Sesame oil
Read the instructions on the ramen noodle package and pour twice the amount of water into a pot. Heat and bring to a boil. Fill a spice bag (filter bag) with the bonito flakes, add to the pot and simmer for 2 to 3 minutes at medium heat. Remove the bag, add the instant soup stock and keep warm over very low heat.
Cut the negi lengthwise in half and then diagonally into thin slices. Cut the Chinese chives into 5 cm lengths. Cut the Chinese roast pork into thin strips.
Boil water in a separate pot and parboil the bean sprouts and chives. Remove from the pot and drain. (Keep the water to boil the noodles!) In a bowl, mix the bean sprouts and chives with the roast pork, chili pepper and 1 teaspoon of sesame oil.
Reheat the water in the pot and bring to a boil. Add the noodles. 1 minute before the cooking time is up, add the sliced negi and cook together with the noodles for a minute. Drain.
Place the noodles in individual serving bowls, pour the soup over them and top with the pork and vegetables.