Shoyu ramen with a 40-minute broth

• Pat the wings dry with paper towels.
• In a large pot, heat the oil and brown the wings for 5 minutes, turning them, until they take on color.
• Add the onion cut in quarters, the crushed ginger and the garlic.

• Cover with 1.2 liters of water, bring to a boil and lower the heat.
• Simmer for 25 minutes, skimming off the foam that rises in the first few minutes.

• While the broth cooks, brown the sliced pork belly in a skillet, 2 minutes per side, until the edges turn crispy.
• Set aside.

• Boil the eggs for 6 and a half minutes, move them to ice water and peel.
• The yolk stays soft.

• Strain the broth and return it to low heat.
• In each bowl, put 2 tablespoons (30 ml) of soy sauce, half a tablespoon of mirin (or the swap) and half a teaspoon of sesame oil.
• That is the seasoning base.

Cook the noodles in another pot for the time on the package (usually 2 to 3 minutes) and drain well.

• Divide the noodles among the bowls, pour the very hot broth over them and stir quickly.
• Top with the pork belly, the egg cut in half and the chopped scallions.