Ramen: the fab Japanese soup

Test the broth favoured by Japanese, made with spinach, eggs and naruto from a recipe in the Incredible book of Potions published by Hachette.

For 4 persons - Preparation: 20 min - Cooking: 20 min - Level ✦ ✦ ✦

Prepare the different elements that will garnish the ramen: thinly slice the narutomaki and set aside. Rinse the spinach and drain well. Bring the fizzy water to a boil and cook the spinach for 5 min.

Drain well, fold the spinach branches over and press to remove as much water as possible. With a kitchen knife, cut the spinach into 4 cm chunks and set aside.

Now tackle the eggs: dip them for 4 min in boiling water, take them out of the water and immediately place them in a recipient filled with very cold water to stop them from cooking more. Peel them, slice them in half and set aside.

Now it’s time for the pork scallops: in a pan, pour the soya sauce, the oyster sauce, the chopped ginger and garlic. Add the pork scallops. Heat the lot at a low to high flame until the meat is cooked. Remove the pork meat from the pan. Allow the scallops to sit for a few moments and cut them in thin slices. Set aside.

Rinse the onions and the bamboo shoots. Slice the onions in half lengthwise and cut the bamboo shoots into slivers. Baste a pan with olive oil and fry the veggies for a few minutes only so they stay nice and crisp. Then set aside the vegetables and begin cooking the noodles.

In a large pan, boil 2 l of salty water, and as soon as the water boils, throw in the udon noodles. When the water boils again, pour a glass of cold water in the pan. Then after it boils, remove the pan from the flame and drain the noodles.

Finally bring the tonkotsu broth to a small boil.

Presentation: divide the noodles into 4 large bowls. Cover with the pig bone broth. Place the onions, the bamboo shoots, the eggs, the spinach chunks, the naruto slices, cut up the pork scallops and finally add the nori leaves on the noodles. Divide in equal manner.

Ramen Ichiraku, pages 78-79, inspired by Naruto,in category Manga.

“Le livre des potions” published by Editions Hachette Cuisine

Authors: Thibaud Villanova and Stéphanie Simbo

Photographs : Guillaume Czerw

Stylist: Sophie Dupuis-Gaulier

Available in bookshops at the price of 24,90€

Also discover the simplest thai salad in the world.

Ingredients :

40 g of narutomaki

100 g of fresh spinach branches

1 l of fizzy water

4 eggs

4 pork scallops of 150 g each

25 cl of soja sauce

15 cl of oyster sauce

5 g of chopped ginger

1 chopped garlic clove

4 new small onions

100 g of bamboo shoots

1 tablespoon of olive oil

400 g of udon noodles

2 l of tonkotsu broth (broth made with pig bones)

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