Ingredients:

• Ingredients for the ramen:
• 600g ramen noodles
• 525ml Ramen Organic Bone Broth Tonkotsu Style
• 1 tbsp butter
• For the Tonkatsu Schnitzel:
• 1 piece (approx. 3 cm) ginger
• 4 cloves of garlic
• 1 tbsp oil
• 200g tomato paste
• 100ml Shoyu - soy sauce
• 200g plum jam
• black pepper
• 2 eggs
• 3 tbsp sweet soy sauce
• 4 thin pork schnitzels (approx. 125 g each)
• 75g corn starch
• Panko (Japanese breadcrumbs)
• 150g clarified butter
• For the toppings: wakame, white cabbage, corn, mushrooms, coriander

And so it goes:

• Peel the ginger and garlic cloves, dice finely and sauté in oil. Add tomato paste, soy sauce and plum jam. Bring everything to the boil. Season with black pepper. Let the sauce simmer for about 5 minutes, then cool. Whisk together eggs and sweet soy sauce. Pat the pork schnitzel dry and pound flat. First dip in cornstarch, then in egg and finally in panko. Fry the schnitzel in portions in hot clarified butter for about 3 minutes per side.
• Heat the tonkotsu bone broth in a pot. Cook the pasta and egg in the same pot in boiling salted water according to the package instructions. Then pour the soup into a bowl and mix with butter. Drape the noodles in the broth. Cut the tonkatsu schnitzel into slices, peel the egg and halve it, serve with toppings: FEEEEEEERRRRRRTTTTTIIIIIIIGGGGGG.