Pork and Egg Garlic Shio Ramen with Avec Ramen (Yoshu Shonin Style)

One package of Avec Ramen serves 2, so cut the package open and divide the noodles in half (75g). Set the liquid soup base aside as well.

Cut the pork belly into thin strips. You may add onion as well.

Beat 2 eggs, then mix in a pinch of salt and 3 shakes of Aji-no-moto. This seasoning is the key to recreating the Yoshu Shonin flavor.

Heat a frying pan, add lard (or regular oil if you don't have it), and stir-fry the pork belly. Season lightly with salt and pepper and sear until crisp.

Once the pork belly is crisp, pour in the egg mixture and cook until fluffy and soft-set to make the pork and egg topping. When done, transfer to a plate.

Add lard to the same frying pan and add the grated garlic (1 clove, 5g) over low heat. Since this is a salt-based soup, cook it lightly without burning it.

Once the garlic is fragrant, pour in 400ml of water and bring to a boil.

Boil the noodles over high heat in a separate pot of water. The package says 3 minutes, but 2 minutes 30 seconds to 1 minute 30 seconds is recommended depending on your preferred firmness.

30 seconds before the noodles finish cooking, dissolve the Avec Ramen liquid soup base into the pot of garlic broth to complete the garlic shio soup.

Pour the soup into a bowl and add the drained noodles. Top with the pork and egg, scatter the chopped long green onion over it, and it's done.