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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Delicious but here's the family feedback: My husband raved. My son (who loves ramen) didn't like it and thought the broth was sweet. I thought it was good, albeit a little salty and needed some heat/complexity so added chili paste. At the end of the day its not a hard recipe just required some steps and days in between. I don't think I would make again because there are just some dishes that are better eaten at a restaurant. But if you're looking for a unique ramen recipe and have the time, give it a chance.
This is fantastic. Even if you make extra broth and pork belly for the freezer, it takes some time to get this meal on the table, because you have to marinade the eggs. My husband made fun of me for putting on a 3 day effort for 2 bowls of ramen, but he agreed that it was delicious. It is not a lot of work, actually - you just need to read through the recipe in advance and plan the steps out. I did not use fresh ramen noodles, because I did not want to complicate things, and it was still total comfort in a bowl.
Was fantastic. Next time will make additional meat and marinade to freeze so it can be quicker to get on the table:)
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