Shoyu Ramen in 10 Minutes from Instant Noodles

Steps

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1. 1
   Gently drill a small hole in the bottom of the egg to allow air to escape, which will help with peeling later.
   ▶ ≈1:58
2. 2
   Boil the egg in water, then immediately plunge it into ice water to shock and chill it.
   ▶ ≈2:04
3. 3
   Prepare all toppings: thinly slice the pork belly, finely slice the spring onion, cut the nori into small squares, and have the menma ready.
   ▶ ≈2:31
4. 4
   Heat vegetable oil in a pot and fry the garlic cloves until they turn brown to infuse the oil with aromatic flavor.
   ▶ ≈3:23
5. 5
   Add a dash of toasted sesame oil for additional aromatic depth.
   ▶ ≈3:35
6. 6
   Pour in approximately 600 ml of water, and add both the broth sachet and the soy sauce tare sachet from the noodle packs.
   ▶ ≈3:42
7. 7
   Add the sliced pork belly to the broth and cook briefly by swishing it through the soup until just cooked, then remove to a plate.
   ▶ ≈3:57
8. 8
   Add the noodle cakes and any broken pieces from the bottom of the pack, cooking for about 3 minutes until the noodles are tender.
   ▶ ≈4:11
9. 9
   Transfer the noodles and broth to a bowl, then arrange the toppings: halved soft-boiled egg, cooked pork, menma, spring onion, and nori squares.
   ▶ ≈4:24