JAPANESE RAMEN

Japanese Ramen image

Provided by Amy H.

Time 35m

Number Of Ingredients 12

1 pkg chinese style wheat noodles
2 boneless pork loin chops, baked and sliced into thin strips
1 green onion, sliced into thin strips
leaves from bok choy cut into very thin ribbons
2 soft boiled eggs
1 can(s) (42 oz.) chicken broth
2 clove garlic, minced
2 tsp fresh ginger, minced
2 tsp sesame oil
1 Tbsp rice wine
3 Tbsp soy sauce
1 Tbsp sugar

Steps:

1. Trim fat from pork chops and bake in 350 degree oven for 30 minutes until done. Slice into very thin strips and divide between four large soup bowls. Keep Pork in one section of bowl, close together.
2. Divide ribboned bok choy and green onions into soup bowl. Keep each in their own section of the bowl, leaving room for noodles.
3. Cook noodles according to package directions and drain. Divide into four bowls, in one section of each bowl.
4. Place eggs in a small saucepan and cover with water. Heat on high only until boiling point. Remove from heat and let stand until the remainder of the soup is done cooking. Peel off shell and slice each egg in half. and place on top of the noodles.
5. Heat sesame oil in the bottom of a dutch oven. Saute garlic and ginger until fragrant. Lower heat to medium and add chicken stock, rice wine, soy sauce, sugar. Bring just to a boil, lower heat and simmer for 5 minutes. Ladle over soup bowls and serve.