The key to the success of this traditional ramen is the slow-cooked, intensely savory Japanese-style broth. Paired with the full-flavored braised pork belly, marinated eggs, and noodles, it makes a satisfying dish. See the article How to Make Ramen for step-by-step photos.
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Started on Friday, following the directions exactly. Sunday lunch, we had incredibly good ramen for lunch. The broth was rich, generously salty, and full of curly noodles. I found a recipe for braised bamboo shoots that turned out to be very similar to what I’ve had at ramen joints in several cities. This is going into the working cookbook along with chicken noodle soup.
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