Ramen cooking

It's back to the office on a Monday! Weekends always pass so quickly. Dear and I have started a gym routine on Saturday mornings. We also cooked up ramen again over the weekend, this time with charsiu.

We did it the amateur way by marinating the meat with the same marinate as the ramen eggs. And the results were less desirable than I had expected. Conclusion: there's no shortcut to making the charsiu. Must make it properly with the correct method to get the best results! 

This time, we cooked this brand of ramen. Toride is a ramen chain in Japan, and we bought this during our visit to the Ramen Museum in Yokohama.

 Our pork belly slices that we bought from NTUC Finest.

Marinating in the fridge.

And our end result. The colours don't look that fantastic, I know. Luckily the ramen packet provided sesame and marinated ginger, so they made the bowl looked much better.

The broth is those milky pork bone kind. And the noodles were very thin, like vermicelli, but with the texture of normal noodles. And the texture was very good indeed. The noodles were springy and didn't grow fat in the soup.

Personally, we preferred ramen with a shoyu base. So this is our favourite home cooked ramen so far. Lucky Dear is having the last packet to himself!