Boil 1 pot of water for the noodles. Cook per package instructions.
2 servings noodles of choice
In a separate pot, boil the pork bone broth and add the napa cabbage and enoki mushrooms if using to cook). Lower to simmer and allow to cook.
4 cups pork bone broth, 1 cup chopped napa cabbage (optional), 1/4 cup enoki mushrooms (optional)
In 2 ramen bowls, add the chashu tare, 3 tbsps per bowl
6 TBSP chashu tare
Remove the vegetables from the simmering pork bone broth and put some at the base of the bowl. This is an optional step, but I like doing this to help bulk up the ramen serving with more nutritious vegetables instead of more noodles.If wanting a more indulgent ramen-eating experience, add back some chashu fat to the simmering broth now to allow it to melt into the broth. 1 tbsp chashu fat
Drain the noodles and rinse under cold water to remove excess starch. Add to the ramen bowls.
Add rest of vegetable to top and place the sliced chashu pork and cut soft boiled egg to the top of the noodles.
4 slices chashu pork, 2 marinated soft boiled eggs
Pour the hot broth overtop the dish until filled.
sprinkle the chili threads and/or scallions on top for garnish.
dried chili threads (optional), diced scallions (optional)
