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PORK RAMEN BOWL

This is Japanese fast food at its best... good, healthy, nutritious and yummy. A bowl of steaming pork broth seasoned with miso and soy sauce poured over ramen noodles, shredded pork, beansprouts and a whole bunch of other bits. Finished with soy, mirin and sake marinated eggs... a winner all round!

INGREDIENTS

Broth

Egg Garnish

Other bits

STEP-BY-STEP-GUIDE

BLANCH THE BONES

Add the chicken carcass and the pork bones to a large saucepan and cover with water. Bring it to the boil, then pour all of the water away, saving the bones.

MAKE THE STOCK

Refill the saucepan with water and add the dried mushrooms, spring onions, ginger, garlic, star anise, spring onions and the pork shoulder steaks Leave to simmer on a very low heat for 8 hours.

PREPARE THE EGGS

Boil another pan of water and carefully lower in the eggs. Cook for 6 minutes, until soft boiled, then cool in cold running water. Peel the eggs from their shell and store in the soy/mirin liquid for 12 hours in the fridge. You can store them for another day or two out of the liquid.

FINISH THE STOCK

Strain the stock and save the meat. Pour the stock back into the saucepan. Whisk in the miso paste, mirin and soy sauce.

COOK THE NOODLES

Bring the stock to a boil and add the noodles. Boil for 5 minutes, until the noodles are cooked, then pull out the noodles and keep the broth hot.

ARRANGE THE BOWLS

Arrange the beansprouts, raw mushrooms, eggs, cooked noodles and pork in ramen bowls. Top with the sliced chilli and spring onions.

POUR AND SERVE

Pour over the steaming broth and serve.