RAMEN WITH BELLY AND FRESH ONIONS

Here is the lovely recipe from @formica_cooking with tuna belly, this very tasty part which makes it the rarest and noblest part of tuna.

🍜Choose the noodles you prefer: wide udon noodles, thin buckwheat soba noodles, sweet potato noodles, or soy noodles. Boil them, set aside.
🥬In the same way, blanch pak choi or fresh onions for one minute.
🥣Prepare a dashi or miso broth, pour it into a bowl, add the noodles, vegetables, a few corn kernels, possibly wakame seaweed, and delicately place slices of tuna belly.
🕖And above all, don't bring this back anywhere, you have to eat it right away!

📖A little history?
The Ramen has been brought back.
So far, no surprises. Originally from China, it was at the beginning of the 20th century that these noodles served in broth timidly arrived in Japan. 🎎
🍜It was only in the 1950s that Momofuku Ando, ​​a Japanese man who grew up in Taiwan, invented instant noodles, and their consumption exploded. It was only in the 1980s that great chefs began to take an interest in this popular dish that overshadowed them a little, and that the Japanese love. There are now many ways to prepare ramen, but it is always quick, easy and delicious.