Iekei-Style Ramen Hot Pot
This special hot pot uses 'Ajinomoto KK Chicken Paitan Soup' as a base to replicate the rich, deep flavor characteristic of Iekei ramen. By simmering plenty of vegetables and thinly sliced pork, and adding soft-boiled eggs and spinach, you can enjoy the same level of satisfaction as a bowl of ramen, finishing with a delicious portion of Chinese noodles.
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🍳 Cooking Flow
Parboil the spinach and eggs, and chop the vegetables to their respective sizes. → Combine water, soy sauce, chicken paitan soup, Ajinomoto seasoning, and oil in a pot and bring to a boil. → Add the cabbage, pork, green onions, and carrots, then simmer over medium heat. → Stir in the grated garlic and soy milk, then top with spinach and eggs, and sprinkle with Ajishio seasoning. → Once the ingredients are eaten, adjust the soup flavor with soy sauce and Ajinomoto, add cooked Chinese noodles, and finish the meal.
Cooking Steps
Brief Cooking Order
Parboil the spinach and eggs, and chop the vegetables to their respective sizes. → Combine water, soy sauce, chicken paitan soup, Ajinomoto seasoning, and oil in a pot and bring to a boil. → Add the cabbage, pork, green onions, and carrots, then simmer over medium heat. → Stir in the grated garlic and soy milk, then top with spinach and eggs, and sprinkle with Ajishio seasoning. → Once the ingredients are eaten, adjust the soup flavor with soy sauce and Ajinomoto, add cooked Chinese noodles, and finish the meal.
Introduction
This special hot pot uses 'Ajinomoto KK Chicken Paitan Soup' as a base to replicate the rich, deep flavor characteristic of Iekei ramen. By simmering plenty of vegetables and thinly sliced pork, and adding soft-boiled eggs and spinach, you can enjoy the same level of satisfaction as a bowl of ramen, finishing with a delicious portion of Chinese noodles.
Step 1
Boil water in a small pot and add a pinch of salt. Briefly parboil washed spinach starting from the stems for about 1 minute and 30 seconds. Drain, rinse in cold water, squeeze out excess moisture, and cut into bite-sized lengths.
Step 2
Add 2 tsp of vinegar to the water used for the spinach, gently add the eggs, and boil over medium heat for 7 to 7 minutes and 30 seconds. Chill in cold water, peel, and slice in half to prepare soft-boiled eggs.
Step 3
Slice the carrot diagonally (keeping the skin on) and slice the green onion diagonally. Remove the core from the cabbage and chop into large pieces. Grate the garlic.
Step 4
In a pot, combine 600cc of water, 3 tbsp of soy sauce, 2 1/2 tbsp of Chicken Paitan Soup, 1/2 tsp of Ajinomoto, and 2 tbsp of rice oil. Heat and stir well to dissolve the soup base.
Step 5
Once the soup is warm, add the cabbage, pork, green onion, and carrot. Cover and simmer over medium heat for about 5–10 minutes.
Ingredients List
Important Notes
Spinach should be parboiled to remove bitterness (oxalic acid), ensuring it doesn't compromise the flavor of the soup. 🌿
Adding vinegar to the water when boiling eggs makes them easier to peel. Boil for 7 to 7 minutes and 30 seconds for a perfect soft-boiled texture. 🥚
Adding a small amount of unsweetened soy milk (or milk) at the end gives the soup a rich cloudiness and viscosity, bringing it closer to the authentic Iekei ramen flavor. 🥛
When adding the Chinese noodles for the finish, remember that the soup has been diluted by vegetable moisture, so adding soy sauce and Ajinomoto to reinforce the flavor is key. 🍜
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