Introduction
Some days I want ramen, but I don’t want an 8-hour stock project. This is the shortcut I’ll happily defend: good store-bought shoyu broth, a sous-vide pork piece that just needs heat and a bit of crisping in the air fryer, plus a handful of aromatics to make it taste “made”.
It’s a proper bowl, minimal mess, and it scales well for a family dinner.
Ingredients (serves 4)
- 1 sous-vide pork belly/roast piece (about 500–700 g (18–25 oz))
- 1 box shoyu ramen broth (about 1 l (4 cups))
- 4 portions noodles
- 4 eggs
- 2 scallions, thinly sliced
- 30 g ginger (1 oz), cut into thin matchsticks
- 2 garlic cloves, thinly sliced or finely chopped
Method
- Crisp the pork: Air-fry at 200 °C (390 °F) until hot throughout and lightly crisp on the outside (usually 10–15 minutes). Rest briefly, then slice.
- Eggs: Boil for 8 minutes. Cool in cold water and peel.
- Broth: Heat the shoyu broth in a pot. Add ginger and garlic for the last 2–3 minutes.
- Noodles: Cook noodles according to the package and drain (or cook them in the broth for a one-pot approach — the broth will get a bit starchier).
- Assemble: Divide noodles into bowls, pour over hot broth, and top with sliced pork, a halved egg, and scallions.
Serving notes
- A small splash of soy sauce gives a bit more punch.
- For extra veg: add frozen peas or shredded cabbage to the broth for the last couple of minutes.
- Since this is a reheat meal, make sure both the broth and pork are properly hot before serving.
