Pandemic Jinya Ramen
If you feel sad that you can't get tasty ramen from Jinya at lunch anymore, try this delicious evocation of ramen, using easy instant noodles.
- 6 tbsp warm water from a recently boiled kettle
- 1 tbsp sugar
- 2 tbsp sherry vinegar
- 3/4 cup soy sauce * see note
- 6 large eggs
In a medium bowl, whisk together the water and sugar to dissolve the sugar, then stir in the sherry vinegar and soy sauce.
Put 1 c of cold water in the Instant Pot. Place eggs on steamer basket and cook on low pressure for 4 minutes? (5 minutes a little long). Further experiment required to get this exactly right so yolk is still a bit runny). Update: 6 eggs at 3 minutes at low pressure is perfect!!! Eggs are cooked yet yolk ooze out a little in the center.
Release the pressure manually and use tongs to remove eggs to an ice bath.
Once the eggs are cool (and the water isn't uncomfortably icy), peel them (in the water—this will help them keep a perfect exterior).
Transfer the eggs to the soy sauce mixture and marinate in the fridge for at least 2, and up to 6, hours, making sure they are completely submerged. If necessary, top the eggs with a small plate to ensure submersion.
The original recipe calls used low-sodium soy sauce, noting that regular strength soy sauce will need a shorter marinating time. I used regular soy sauce and marinated for 2 hours.
- 1 shallot, sliced
- 1 green onion, sliced, white and green parts separated
- 1 pack of Fresh Prep sliced pork
- 1/4 of a head of cabbage, sliced thinly
- some fresh ginger, diced
- some garlic, diced
- 4 cups water
- 1 tsp better than boullion chicken broth base
- 1 tsp fish sauce
- 1 tsp soy sauce
- 1 tsp oyster sauce
- couple tbsp of miso
- something acid (mirin or lemon?)
- 2 packs of ichiban instant noodles, 85 g each, flavoring packets discarded
- mint or herbs, for topping
Put a dash of oil in a deep frying pan or ideally a Dutch oven.
Add the shallot and white parts of green onion and saute until flavourful, a few minutes. Add pork, sprinkle with some salt, and saute until cooked through and fat is rendered. Add sliced cabbage. Add garlic and ginger and cook for a few more minutes until cabbage is wilted and the aromatics smell tasty.
Meanwhile, make the broth by combining water, chicken broth base, fish sauce, soy sauce, and oyster sauce. You can also survey your fridge and toss in whatever condiments and sauces feel right to you.
Pour the broth into the pan. Cover and bring to a simmer. Put in the instant noodles, breaking up with a spoon and working to submerge noodles, and simmer until noodles are done, about 4 minutes.
Stir in miso at the end.
Serve in bowls. Top with a couple ramen eggs in each bowl and sprinkle mint and green parts of the green onions on top.
This is my version of instant noodles ramen, inspired by https://www.budgetbytes.com/6-ways-to-upgrade-instant-ramen/