I finally got around to making some ramen at home.
I’ve had the ingredients for a while, so with some fresh spring onion and basil from the balcony and shaved pork shoulder from the fridge I threw together a bowl to see if I could make it happen. It turned out pretty well! I even got the doneness of the egg perfect, a miracle. I added some Maggi to the chicken broth to give it a little umami depth and covered it all with some sriracha sauce for a bit of heat. Paired with a local Porter, it was a perfect Friday evening supper.