Okinawa Soba Copycat with Maruchan Seimen Ramen Noodles

Name: Okinawa Soba Copycat with Maruchan Seimen Ramen Noodles
Yield: Serves 1 serving
Ingredients: 1 package Maruchan Seimen ramen noodles (use only the noodles); 2 slices pork belly; as needed Chopped green onions (such as scallions or chives),; 1 teaspoon bonito soup stock powder (such as AJINOMOTO Hondashi); 1 teaspoon chicken bouillon powder (such as AJINOMOTO chicken stock powder); 1 –2 drops soy sauce; 1/3 teaspoon mirin; 1 pinch salt; 3 3/4 cups hot water (about 900 ml; 1 1/4 cups [300 ml] for soup, 2 1/2 cups [600 ml] for boiling noodles); 1 little pickled red ginger (beni shoga), optional; 2 tablespoons noodle soup base (mentsuyu, for simmering; any brand is fine); 2 tablespoons sugar (for simmering); 2 tablespoons mirin (for simmering)

よしもと料理男子 @cook_40253983

You can make that light yet rich Okinawa soba in just 10 minutes! And it costs less than $1.50 per bowl—delicious and affordable!

How this recipe came to be:

My friend Shizuru Ikeda loves Okinawa soba, so I wanted to find a way to make it at home for him. I asked a staff member at an Okinawan restaurant about the soup base, and after some trial and error, I recreated a version that anyone can make easily!

You can make that light yet rich Okinawa soba in just 10 minutes! And it costs less than $1.50 per bowl—delicious and affordable!

How this recipe came to be:

よしもと料理男子 @cook_40253983

You can make that light yet rich Okinawa soba in just 10 minutes! And it costs less than $1.50 per bowl—delicious and affordable!

How this recipe came to be:

You can make that light yet rich Okinawa soba in just 10 minutes! And it costs less than $1.50 per bowl—delicious and affordable!

How this recipe came to be:

Saved

Ingredients

Serves 1 serving

1 packageMaruchan Seimen ramen noodles (use only the noodles)
2 slicespork belly
as neededChopped green onions (such as scallions or chives),
1 teaspoonbonito soup stock powder (such as AJINOMOTO Hondashi)
1 teaspoonchicken bouillon powder (such as AJINOMOTO chicken stock powder)
1–2 drops soy sauce
1/3 teaspoonmirin
1 pinchsalt
3 3/4 cupshot water (about 900 ml; 1 1/4 cups [300 ml] for soup, 2 1/2 cups [600 ml] for boiling noodles)
1little pickled red ginger (beni shoga), optional
2 tablespoonsnoodle soup base (mentsuyu, for simmering; any brand is fine)
2 tablespoonssugar (for simmering)
2 tablespoonsmirin (for simmering)

Saved

Steps

1

Make a quick version of 'soki' (Okinawan braised pork): To get that tender texture easily, stack the two slices of pork belly and roll them up tightly.
2

Roll up the pork belly slices and secure with a toothpick.
3

In a silicone steamer, add enough simmering sauce to just cover the meat: mix 2 tablespoons mentsuyu, 2 tablespoons sugar, and 2 tablespoons mirin. Stir well, then add the pork.
4

Use Maruchan Seimen ramen noodles—any flavor is fine since you'll only use the noodles.
5

In a serving bowl, add 1 teaspoon chicken bouillon powder, 1 teaspoon bonito soup stock powder, 1/3 teaspoon mirin, a pinch of salt, and 1–2 drops soy sauce for flavor.
6

Pour 1 1/4 cups (300 ml) hot water into the bowl and mix well. Boil the noodles, then place them in the bowl. Top with the pork and green onions, and add pickled red ginger if you like. Enjoy!