Braised Pork Belly Broth Soy Sauce Ramen Soup (Remake)

Name: Braised Pork Belly Broth Soy Sauce Ramen Soup (Remake)
Yield: Serves 2–3 servings
Ingredients: 4 1/4 cups (1000 ml) broth from simmering braised pork belly (see Recipe ID: 17846975); 2 tablespoons chicken bouillon powder; 4 tablespoons soy sauce; 1/2-1 teaspoon salt; 1 teaspoon grated garlic; 1 teaspoon toasted sesame oil; as needed Boiling water,

mi0921 @mi0921

[4/7/13: Thanks for 100 reviews!] This recipe reuses the broth from simmering braised pork belly. You don’t need to buy ramen soup base—this homemade version is delicious and highly recommended!

Recipe background:
I often make braised pork belly, and this ramen soup uses the leftover broth from simmering the pork belly.

[4/7/13: Thanks for 100 reviews!] This recipe reuses the broth from simmering braised pork belly. You don’t need to buy ramen soup base—this homemade version is delicious and highly recommended!

Recipe background:
I often make braised pork belly, and this ramen soup uses the leftover broth from simmering the pork belly.

mi0921 @mi0921

[4/7/13: Thanks for 100 reviews!] This recipe reuses the broth from simmering braised pork belly. You don’t need to buy ramen soup base—this homemade version is delicious and highly recommended!

Recipe background:
I often make braised pork belly, and this ramen soup uses the leftover broth from simmering the pork belly.

[4/7/13: Thanks for 100 reviews!] This recipe reuses the broth from simmering braised pork belly. You don’t need to buy ramen soup base—this homemade version is delicious and highly recommended!

Recipe background:
I often make braised pork belly, and this ramen soup uses the leftover broth from simmering the pork belly.

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Ingredients

Serves 2–3 servings

4 1/4 cups (1000 ml)broth from simmering braised pork belly (see Recipe ID: 17846975)
2 tablespoonschicken bouillon powder
4 tablespoonssoy sauce
1/2-1 teaspoonsalt
1 teaspoongrated garlic
1 teaspoontoasted sesame oil
as neededBoiling water,

Saved

Steps

1

Chill the simmering broth and remove some of the solidified fat from the surface. (If you prefer a richer soup, you can leave more fat in.)
2

Add all the ingredients to a pot and bring to a boil. Skim off any foam or impurities that rise to the surface.
3

[Finishing] Adjust the soup to your preferred strength by adding boiling water as needed.