This was developed based on the ramen from noodle shops in Tokyo and Wagamama.
Serves 2, very generously
INGREDIENTS
48 oz (6 cups) chicken broth
½ medium sized onion, sliced thinly
6-8 Shitake mushroom caps (remove stems and slice the caps)
3 cloves garlic, sliced
5-6 slices fresh ginger (peel about a 1-inch piece of ginger, then slice into rounds)
3 T soy sauce
3 T rice vinegar
4 green onions
Small bunch asparagus – chop off the top 3 inches of the asparagus, and then chop those pieces in half so that all pieces are 1 ½ inches long.
Udon, ramen or soba noodles
Tofu, Chicken, pork or your choice of protein
1-2 T granulated garlic
1-2 T granulated onion
1-2 cups mung bean sprouts
METHOD:
Boil water for noodles, preheat grill and generously season chicken or pork with a a mixture of garlic and onion powder, salt and pepper.
Put the broth, onion, garlic, ginger in a small soup pot and bring to a simmer, uncovered, for about 20-30 minutes:
Grill pork chops/protein over high heat until slightly charred and cooked through. Let sit for 10-15 minutes before slicing.
Add the soy sauce and rice vinegar to broth and simmer another 10 minutes:
Cook udon noodles according to directions on package.
Slice pork and reserve.
Rinse udon with cold water and portion into large serving bowls.
Throw asparagus tips into the broth and simmer for 3-5 minutes, or until they’re just cooked. Pour the hot soup over the udon.
Top with a small tower of bean sprouts, a generous sprinkling of green onions and sliced pork.