Ramen Noodle Pork and Broth

Servings
2
Prep
20 m
Cook
45 m

Recipe By: Chef Ha Nguyen

Ramen, a noodle soup dish that was originally imported from China, Ramen has become one of the best dish in Japan. A ramen restaurant or ramen-ya, can be found in many places and produce variations of ramens.

Ingredients

.. . For the stock - 2 cups of pork stock, 1 cups water, 1 garlic cloves - chopped, 2 tbsp soy sauce, 1 tsp worsterchire sauce optional, 1/4tsp five spice optional, little chilli powder optional, 1 tsp white sugar, 2 slices of ginger
1/2 cup Add dashi stock in to the main stock - kombu bonito and water
. . For the topping - 200g ramen noodles, 200g sliced cooked pork or chicken breast (marinate in soy sauce and garlic), 100g baby english spinach leaves or Asian greens, 2tbsp corn kernels optional, 1 hard-boiled eggs, peeled and halved
. . For the garnish options - 1 sheet nori seaweed, sprinkle of sesame seeds, spring onions

Directions

1
- Slice and fry the pork or chicken in a frypan with chopped garlic, soy sauce and sesame oil and remove from the pan. Optional.
- In the pot of boiling water, cook the ramen noodles for 1 min then strain. Add some oil to stop sticking.
- In a stockpot or large saucepan, place the chicken or stock, pieces of halved garlic cloves, soy sauce, worsterchire, ginger, five spice and chilli powder together and bring to boil. Add daishi stock. - Please see our miso soup recipe
- Reduce to simmer for 5 min. Taste the stock and adjust to your liking. If it is too salty add some sugar, add more soy if you prefer it saltier.
- Divide the noodles into 2 soup bowls.
- Arrange the pork on top of the noodles, along with the spinach, half egg, and 1tbsp corn kernels each.
- Bring the stock to boil once again, then take it off and divide the stock in the soup bowls.
- Place the nori sheet as garnish, spring onions and sesame on top of each soup bowl.
- Allow the spinach or to slightly wilt before serving.