Steaming Ramen

5 mins
Serves 1
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Directions

  1. 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.
  2. 2In 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.
  3. 3In 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.
  4. 4Roast the ingredients in the oven for 45 minutes at 200°C/400°F.
  5. 5Roast the ingredients in the oven for 45 minutes at 200°C/400°F.
  6. 6Roast the ingredients in the oven for 45 minutes at 200°C/400°F.
  7. 7Add one tablespoon of miso paste and three liters of water to the roasted ingredients on the hob.
  8. 8Add one tablespoon of miso paste and three liters of water to the roasted ingredients on the hob.
  9. 9Add one tablespoon of miso paste and three liters of water to the roasted ingredients on the hob.
  10. 10Add the pork belly (skin removed) to the pot.
  11. 11Add the pork belly (skin removed) to the pot.
  12. 12Add the pork belly (skin removed) to the pot.
  13. 13Simmer for four hours.
  14. 14Simmer for four hours.
  15. 15Simmer for four hours.
  16. 16Meanwhile, boil six large eggs for four to five minutes, drain, and set aside to cool.
  17. 17Meanwhile, boil six large eggs for four to five minutes, drain, and set aside to cool.
  18. 18Meanwhile, boil six large eggs for four to five minutes, drain, and set aside to cool.
  19. 19Prepare 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.
  20. 20Prepare 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.
  21. 21Prepare 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.
  22. 22Peel the cooled eggs and place them in a ziploc plastic bag with the cooled marinade.
  23. 23Peel the cooled eggs and place them in a ziploc plastic bag with the cooled marinade.
  24. 24Peel the cooled eggs and place them in a ziploc plastic bag with the cooled marinade.
  25. 25Refrigerate the eggs in the bag for as long as possible (the longer it marinates, the more flavour it will absorb).
  26. 26Refrigerate the eggs in the bag for as long as possible (the longer it marinates, the more flavour it will absorb).
  27. 27Refrigerate the eggs in the bag for as long as possible (the longer it marinates, the more flavour it will absorb).
  28. 28After four hours of simmering, check the pork to see if it’s easily removed from the bone. Once ready, remove from the pot.
  29. 29After four hours of simmering, check the pork to see if it’s easily removed from the bone. Once ready, remove from the pot.
  30. 30After four hours of simmering, check the pork to see if it’s easily removed from the bone. Once ready, remove from the pot.
  31. 31Assemble the ramen: Add noodles to a bowl, followed by the cooked vegetables (broccoli and spinach), sliced pork belly, and the soy-marinated eggs.
  32. 32Assemble the ramen: Add noodles to a bowl, followed by the cooked vegetables (broccoli and spinach), sliced pork belly, and the soy-marinated eggs.
  33. 33Assemble the ramen: Add noodles to a bowl, followed by the cooked vegetables (broccoli and spinach), sliced pork belly, and the soy-marinated eggs.
  34. 34Top with the steaming broth, and garnish with pork cracklings, toasted sesame seeds, chilies, spring onions, and lime.
  35. 35Top with the steaming broth, and garnish with pork cracklings, toasted sesame seeds, chilies, spring onions, and lime.
  36. 36Top with the steaming broth, and garnish with pork cracklings, toasted sesame seeds, chilies, spring onions, and lime.

Ingredients

  • 1 handful pork bones
  • 1 handful pork bones
  • 1 handful pork bones
  • 8 chicken wings
  • 8 chicken wings
  • 8 chicken wings
  • 2 thumb-sized pieces ginger
  • 2 thumb-sized pieces ginger
  • 2 thumb-sized pieces ginger
  • 5 cloves garlic
  • 5 cloves garlic
  • 5 cloves garlic
  • 1 little drizzle sesame oil
  • 1 little drizzle sesame oil
  • 1 little drizzle sesame oil
  • 1 piece pork belly
  • 1 piece pork belly
  • 1 piece pork belly
  • 1 tablespoon miso paste
  • 1 tablespoon miso paste
  • 1 tablespoon miso paste
  • 3 liters water
  • 3 liters water
  • 3 liters water
  • 200 ml soy sauce
  • 200 ml soy sauce
  • 200 ml soy sauce
  • 3 star anise
  • 3 star anise
  • 3 star anise
  • 1 mirin
  • 1 mirin
  • 1 mirin
  • 1 garlic
  • 1 garlic
  • 1 garlic
  • 1 ginger
  • 1 ginger
  • 1 ginger
  • 6 large eggs
  • 6 large eggs
  • 6 large eggs
  • 1 soba noodles
  • 1 soba noodles
  • 1 soba noodles
  • 1 bean sprouts
  • 1 bean sprouts
  • 1 bean sprouts
  • 1 seaweed
  • 1 seaweed
  • 1 seaweed
  • 1 kimchi
  • 1 kimchi
  • 1 kimchi
  • 1 broccoli
  • 1 broccoli
  • 1 broccoli
  • 1 spinach
  • 1 spinach
  • 1 spinach
  • 1 chilies
  • 1 chilies
  • 1 chilies
  • 1 spring onions
  • 1 spring onions
  • 1 spring onions
  • 1 lime
  • 1 lime
  • 1 lime
  • 1 sesame seeds
  • 1 sesame seeds
  • 1 sesame seeds

Equipment

panovenhobziploc plastic bag