Ramen, our new crowd pleaser
Ro and I periodically go to a local ramen place and fill our bellies with their ramen bowls. We both love the egg so much that I decided I had to have some. I found this recipe for ramen eggs, and made a half dozen of them this past weekend.
Once that was done and the eggs had soaked in the marinade for over six hours, I couldn’t resist the urge to go all the way. I followed recipes for chasu pork from the same website – husband made the pork using the tenderloin we had at hand (definitely using pork belly next time), and I made the miso broth, also from the same website. All that done, we were ready to dig in and pig out.
Two bunches of ramen were perfect for dinner for three.
The eggs being warmed up over low heat, after marinating in the fridge for 6 hours. They were perfectly runny on the inside.
Pork and porcini mushrooms, with the marinade from the recipe site above.
All put together. We used the veggies we had at hand- fresh green beans and squash. I could have eaten a few more eggs (and I did).
How we feel about ramen
The right way to eat eggs.
Flush it all down with some chai
So content, we had to lie down at the table.
