Ramen Noodle Bowl

Ramen Noodle Bowl

15 portions

Ingredients Amount

Ramen stock (see recipe below) 1 ½ gallons

Seasoning liquid (see recipe below) 1 qt.

Noodles, pre-cooked and portioned 15 portions, as packed

Roasted Pork Belly (see recipe below) 5#

Hard cooked eggs, peeled, halved 15 each

Nori Sheets, cut 2x3” rectangles 45 pieces

Watercress, washed, trimmed, stems intact 8 oz. Cleaned (approximate)

1. Prepare stock at least one day in advance (in K1 this is our daily stock)

2. Prepare Seasoning Liquid

3. Cook noodles in advance of service, shock and portion. Hold for service

4. Hard cook eggs, peel and cut in half, ahead of service.

5. Cooked noodles, sliced pork belly, base stock, seasoning liquid, hard cooked eggs, cut nori sheets, hot water and basket to refresh noodles, and warm Noodle Bowls should all be on station

6. As needed, assemble bowls in this order:

   1. Place 12 oz. of base stock in small pot with 2 oz. seasoning, heat gently until hot, do not boil or reduce

   2. While broth heats, refresh noodles by dropping in boiling water for 15 seconds. Remove with basket or china cap, shake off excess water, place noodles in worm bowl

   3. Pour hot broth over noodles

   4. Arrange bite sized piece of pork, hard cooked egg, and nori sheets around and over noodles

   5. Garnish Bowls with small “bouquet” watercress.

   6. Serve immediately

Seasoning liquid for Ramen Bowl

Ingredient Amount

White Shoyu 250 ml

Tamari Soy 180 ml

Cool water 350 ml

Katsuabushi 20 g

Kombu, slashed 10x10 cm piece

Method:

Combine all liquid ingredients in small pot, bring to boil, remove from heat, add kombu and katsuabushi, steep 10 minutes, strain

Add 2 oz. of this base to 12 oz. of Chicken-Pork Base Broth for “Japanese Ramen Bowl