- Prepare a big pot of water for cooking the ramen noodles. Slowly bring it to a boil on medium-low heat.
- In a medium pot, heat Dynasty Premium Sesame Oil over medium heat and add the minced ginger and garlic. Stir-fry until fragrant. Add the white part of the green onions and the pork belly. Add freshly ground black pepper and cook, stirring frequently, until the pork is no longer pink.
- Add doubanjiang and stir constantly so it doesn’t burn. Add the shimeji and shiitake mushrooms and stir to combine with the seasonings.
- Add Kikkoman soy sauce, miso, and mentsuyu. Add water and bring it to a boil. Once boiling, reduce the heat to medium-low. Skim off the foam and scum using a fine-mesh skimmer. Cook, covered, on simmer or low heat for 3 minutes. Then, add Nishiki Rice Vinegar.
- Season with salt. Please turn off the heat or keep it on very low heat. Cover the saucepan with the lid while you prepare the noodles.
- Print a large pot of water to a boil. Add the JBasket Japanese Ramen Noodles and cook according to the package instructions. While cooking, stir and separate the noodles with chopsticks. Drain and rinse the noodles.
- Divide the soup broth along with the mushrooms and pork into individual small bowls. Add the green parts of the green onions to each bowl and sprinkle J-Basket Bonito Flakes into the dipping broth right before serving.
- Serve the noodles, dipping soup broth, shrimp, fishcakes, eggs, J-Basket nori, and bonito flakes. Enjoy!
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