We tie the bacon with twine so that the skin is on the outside and one end and the other practically meet. Heat a little oil in a pressure cooker and we mark the bacon everywhere until golden. We remove and discard the oil.
We introduce all the vegetables, peeled and washed, in the pot: the onion, the green part of the leeks, the carrots and the garlic cloves. We clean the mushrooms of remains of earth, cut three slices of ginger and add to the pot.
Add the chicken carcass and the bacon. We cover with water, we close the pot and bring to a boil. We place the valve in position 2 and we count 15 minutes from the moment the steam starts to come out. We turn off the heat and wait for the pressure to drop to open the pot.
We reserve the bacon and the mushrooms, we will use both as an accompaniment to the ramen. Strain the broth and discard the rest of the bits. We degrease to make it lighter.
To prepare the marinated eggs, fill a saucepan with water and bring to a boil. We introduce the eggs being careful not to hit them and cook for exactly six minutes. We cool in a bowl with ice water to cut the cooking and peel.
We heat all the ingredients of the marinade in a small saucepan. When they boil, remove from the heat and submerge the eggs and the bacon. We marinated for a couple of hours turning from time to time so that they are impregnated with the sauce everywhere.
Finally we cook the noodles following the instructions on the package and we are almost ready to assemble the ramen and serve it. All you need to do is remove the string from the bacon and cut into thin slices, cut the eggs in half, chop the chives, slice the mushrooms and slice a sheet of nori seaweed.
At the time of serving we heat the broth until it boils so that it arrives at the table with a good temperature. We put in each bowl four or five tablespoons of the marinade for the eggs and the bacon, a portion of broth, a portion of noodles, two halves of egg cut into two halves and a heap of sliced bacon.
Serve with sliced mushrooms, a handful of spinach sprouts, nori seaweed and chopped chives. Sprinkle with black sesame seeds and ready to enjoy the best ramen recipe you will find.
With what to accompany the ramen soup
With so much item on the plate, the ramen soup does not require any accompaniment. It is a complete and nutritious dish, satisfying and comforting. Perfect for cold days when the body needs to get warm.
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