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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Japanese >> Japanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Start by slicing the white part of scallions into very thin strips. Slice the chashu into thin strips. | 2. Place the sliced scallions and chashu in a bowl then season it with a teaspoon of sesame oil and a few drops of layu or chili oil. Mix the ingredients well then set it aside while you prepare the ramen soup. | 3. Heat a pot using medium fire then add about a tablespoon of sesame oil. Once the pan is heated, add the ground meat then season it with a teaspoon of salt and quarter teaspoon of pepper. Mix well then cook until the meat has turned brown in color. Once the meat is cooked, pour about 3 1/2 cups of non-adjusted soy milk then wait until it boils before turning off the heat. You can adjust the taste of the soup by adding more salt if needed. | 4. Cook the ramen noodles according to the package’s instruction. | 5. Pour a good amount of soup on top of the ramen noodles then top it with the chashu and scallions. You can make it spicier by adding a few more drops of chili oil then serve it immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
scallion	1/2			16.0	3.67	0.915	0.095
pork belly	50	g	braised	259.0	0.0	4.67	26.505
sesame oil	1	teaspoon		120.22399999999999	0.0	0.0	13.6
chili oil				-	-	-	-
sesame oil	1	tablespoon		120.22399999999999	0.0	0.0	13.6
beef	100	g	mixed ground ground	117.0	0.0	23.07	2.69
salt	1	teaspoon		-	-	-	-
pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
soymilk	3	cups	non-adjusted	393.66	45.7812	23.8383	12.7575
ramen noodle	2	packages		712.8	97.6212	16.4754	28.4958

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.