Tonkotsu Ramen

There are as many kinds of ramen as there are cooks. Ramen (which is actually a Chinese food) became popular outside Japan through the Cup-o-Ramen instant noodles in the early 1970s. Though some might disagree, the instant cup-style ramen is a poor substitute for that served in ramen shops or cooked at home. It is a cheap, quick and versatile food.　Tonkotsu ramen (pictured on the bottom right) includes a small amount of milk in the soup. Ramen should be eaten immediately after cooking before the noodles absorb the broth and become soggy.

Serves 1
Prep. time 10 min.
Cooking time 15 min.

Ingredients
1 package of ramen noodles
2 - ¼ inch slices of cooked pork roast
1 green onion (base cut on the diagonal)(green tops sliced finely)
1 cabbage leaf torn into four or five pieces
¼ cup frozen corn
1 hard boiled egg sliced in half
¼ cup milk
1 teaspoon butter (or margarine)
Pepper to taste

1. According to the ramen noodle package instructions, put proper amount of water in a small sauce pan.
2. Add diagonal cut bottom section of green onions, torn cabbage leaves, and slices of pork roast to the water and bring to a boil. Season with pepper to taste.
   
3. As soon as the water comes to a boil, add the ramen noodles and corn and simmer until noodles are done.
   
4. Add milk. Simmer for one more minute.
5. Slide into to a ramen bowl (wide at the top and narrower at the bottom) and arrange the meat on top of the noodles. Top with butter and a hard boiled egg cut in half.
   
6. Garnish with sliced green onion tops.
   

• Serving suggestions
• Serve with a side dish of 6 pot stickers.

Ramen can be made with almost any combination of meat, fish and vegetables. Choose three or four ingredients to allow the noodles to be the focus of the dish.

Common ingredients: ¼ cup bean sprouts, 1 Tblsp. Korean kimchee (available at Asian grocers), seafood (add five minutes before noodles have finished cooking), ground sesame seeds, ¼ tsp. sesame oil, wantons, 2 -3 small slices of carrots, etc.