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Pork Ramen with Soft-Boiled Egg and Truffle Soy Sauce
4
Servings
30
Preparation (min.)
25
Cooking (min.)
Ingredients
- 400 g of ramen noodles
- 800 ml of chicken or vegetable broth
- 300 g of roasted pork or cooked pork belly
- 4 eggs
- 2 pak choi
- 100 g of bamboo shoots
- 2 sheets of nori
- 2 spring onions
- Plantin truffle soy sauce
- 1 teaspoon of sesame oil
- Sesame seeds, to taste
- Pepper
Pork Ramen with Truffle Soy Sauce
Dive into a generous and comforting bowl of ramen, reimagined with Plantin's truffle soy sauce. A fragrant broth, melt-in-your-mouth noodles, flavorful pork, a soft-boiled egg, and some vegetables make up this Japanese-inspired recipe, enhanced by delicate notes of truffle.
Cook this recipe with Plantin products
Coming soon
![Truffle-flavoured Soy Sauce – 200 ml]( "Truffle-flavoured Soy Sauce – 200 ml")
![Truffle-flavoured Soy Sauce – 200 ml]( "Truffle-flavoured Soy Sauce – 200 ml")
Preparation
Prepare the Eggs
Cook the eggs for about 6 to 7 minutes in a pot of boiling water. Immediately plunge them into cold water, then gently peel and cut them in half at the time of serving.
Prepare the Garnishes
Wash the pak choi and cut them if necessary. Finely slice the spring onions and prepare the bamboo shoots and nori leaves.
Prepare the Pork
Slice the pork into even pieces. Lightly brown them in a pan to warm them up and give them a nice color.
Prepare the Broth
Heat the broth over low heat. Add sesame oil and a small amount of Plantin truffle soy sauce. Mix without boiling too vigorously.
Cook the Noodles
Cook the ramen noodles according to the package instructions. Drain them and immediately distribute them into four large bowls.
Assemble the Ramen
Pour the hot broth over the noodles. Add the slices of pork, pak choi, bamboo shoots, halved eggs, and nori leaves. Finish with the spring onions and a few sesame seeds.
Add the Truffle Touch
Drizzle a few extra drops of Plantin truffle soy sauce at the time of serving to enhance the truffle flavors.
Plantin Chef’s tip(s)
Add a portion of Plantin truffle soy sauce at the very end of the preparation, directly into the bowl, to preserve its aromas as much as possible. Gradually dose it: it should add a truffle note to the broth without masking the other flavors.
