Thanks all. Except for you, burpo. You are not the boss of me!
You can! What I love about ramen bowls, at least the way I make them, is that they are the charcuterie boards of soup and you can go as hard or as easy as you like. Like, you don’t have to marinate the eggs. You don’t have to marinate and braise pork belly. You don’t have to spend days on the broth.
This broth, for instance, is made from a pork stock my son made out of a pernil (pork) bone (I also tossed in a leaf of kombu in it cuz I have some) with soy, mirin and sesame oil tossed in at the end. Or even super, duper easy and just use ramen seasoning packets.
Boil an egg as soft or as hard as you want. Any type of mushroom that you like. Or no mushrooms at all. I once didn’t know what to do with Steak-Ums (long story) so I browned them and tossed them in.
And now I want to make a thread of things to put in a ramen bowl.
Every now and again I call my hubby over to take a look at what a good picture the food took. The ramen was one of those times. The shakshuka definitely was not.