Ham Tonkotsu Ramen
1.
Wash the skin of the egg, put it in a boiling pot, and add cold water that has not been over the egg.
Turn to medium-low heat after boiling, turn off the heat after 5 minutes, and let stand for 8 minutes.
Cut the radish kimchi into small pieces.
Cut broccoli into small flowers and wash. Put a small amount of water in a pot, boil over high heat, add broccoli and soda noodles, cook for about 20 seconds until the broccoli is cooked through, then remove it, rinse with cold water and set aside.
2.
Prepare ingredients such as water-fat fungus and ham slices.
Put about 700g of cold water in the noodle pot. After boiling, add the ramen noodles and cook for about 3 minutes on medium-low heat until cooked.
Remove the cooked noodles from the pot.
Put it into the drain net to drain the water, add the sesame oil, and mix evenly.
3.
Open the bone broth ramen sauce seasoning package, squeeze it into the noodle soup that has been cooked, add a little white pepper, stir well and cook on low heat for 2 minutes, skimming the froth.
Peel the egg and cut it in half.
Put the noodles in a large bowl and pour the bone broth along the sides of the bowl.
Place eggs, broccoli, ham, radish, fungus, sugar garlic and seaweed on the noodles for decoration, ready to eat.
Tips:
Put a small pinch of soda noodles when cooking broccoli to make the color emerald green.