Pork Tsukemen Ramen (Dipping Noodles)

Ingredients

• 1/2 pound sliced pork belly
• 1 teaspoon salt
• 4 dried shiitake mushrooms
• 4 cups pork stock
• 1 tablespoon bonito flakes
• 1/2 inch ginger (peeled)
• 1 tablespoon red miso
• 2 tablespoons mirin
• 2 tablespoons soy sauce
• 8 ounces dried ramen noodles (cooked according to package instructions)
• 1/2 teaspoon sesame oil
• 2 teaspoon black vinegar
• 8 Ramen eggs (optional for serving)
• 3 tablespoons sliced green onions (for serving)

Instructions

1. 1

   Cook the noodles and drain according to the package instructions. Rinse with cold water then place in the fridge to chill while you prepare the rest of the items.

2. 2

   Pour boiling water over the dried mushrooms and let them soak for 30-45 minutes, until softened.

3. 3

   Season the pork belly with the salt and cook it in a skillet over medium heat until brown on broth sides (it will be crisped when done).

4. 4

   Squeeze the liquid from the mushrooms and slice thinly for serving (discard the stems). Reserve 1/4 cup of the mushroom liquid.

5. 5

   Combine the stock, bonito flakes, ginger, miso, mirin, 1/4 cup mushroom liquid and soy sauce in a pot and bring to a simmer for 5 minutes.

6. 6

   Remove from heat and strain. Mix in the sesame oil and vinegar.

7. 7

   Let cool to room temperature for serving (can place in the fridge to cool it faster).

8. 8

   Serve the broth in a bowl on the side of a plate of noodles, eggs, green onions and crisped pork belly.