Steaming Ramen
Directions
- 1In a pan, fry off a handful of pork bones, eight chicken wings, two thumb-sized pieces of ginger, and five cloves of garlic in a little drizzle of sesame oil.
- 2Roast the ingredients in the oven for 45 minutes at 200°C/400°F.
- 3Add one tablespoon of miso paste and three liters of water to the roasted ingredients on the hob.
- 4Add the pork belly (skin removed) to the pot.
- 5Simmer for four hours.
- 6Meanwhile, boil six large eggs for four to five minutes, drain, and set aside to cool.
- 7Prepare the soy marinade: Add 200 ml of low-salt soy sauce, three star anise, and some mirin to a pan. Add chopped garlic and ginger. Bring to a boil, remove from heat, and cool completely.
- 8Peel the cooled eggs and place them in a ziploc plastic bag with the cooled marinade.
- 9Refrigerate the eggs in the bag for as long as possible (the longer it marinates, the more flavour it will absorb).
- 10After four hours of simmering, check the pork to see if it’s easily removed from the bone. Once ready, remove from the pot.
- 11Assemble the ramen: Add noodles to a bowl, followed by the cooked vegetables (broccoli and spinach), sliced pork belly, and the soy-marinated eggs.
- 12Top with the steaming broth, and garnish with pork cracklings, toasted sesame seeds, chilies, spring onions, and lime.
Ingredients
- 1 handful pork bones
- 8 chicken wings
- 2 thumb-sized pieces ginger
- 5 cloves garlic
- 1 little drizzle sesame oil
- 1 piece pork belly
- 1 tablespoon miso paste
- 3 liters water
- 200 ml soy sauce
- 3 star anise
- 1 mirin
- 1 garlic
- 1 ginger
- 6 large eggs
- 1 soba noodles
- 1 bean sprouts
- 1 seaweed
- 1 kimchi
- 1 broccoli
- 1 spinach
- 1 chilies
- 1 spring onions
- 1 lime
- 1 sesame seeds
Equipment
panovenhobziploc plastic bag
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