This was my first attempt at a Ramen – I love a good noodle broth when I eat out in Asian restaurants so I was keen to give it a go myself. I was inspired (and followed quite closely) the recipe from Good Food which can be found here. My adapted recipe with simple instructions is below.
I was really pleased with the flavour of the broth and it was well worth the time it took to cook off the chicken properly before simmering in the water. The original recipe said it would serve 4 but due to me using less pork my recipe served two of us perfectly. I the used the chicken from the stock to make a pie later in the week, also using up the remainder of the tasty chicken broth so it actually did us two meals which is always a bonus!
I used pork belly because a) I couldn’t get a piece of pork shoulder and b) it was cheap. It actually turned out really well – I removed the rind before cooking and pulled away any fat after it was cooked and I was slicing it to serve up. The other major change I made was to use rice noodles rather than the characteristic wheat noodles of a ramen just to make it gluten free. I actually prefer rice noodles anyway but either will work fine. It looks like a lot of ingredients, but don’t be put off – the recipe itself is actually really straightforward and super tasty!
- 20 chicken wings (about 800g)
- 1 -2 carrots, quartered
- 2 onions, quartered
- 20g chunk of ginger, roughly chopped
- 3 litres water
- 4 dried shiitake mushrooms
- 400-500g joint of pork belly (halved if using two pans)
- 60g tinned bamboo shoots
- 2 large free-range eggs
- large handful of kale (or other greens)
- rice noodles
- 2 spring onions
- 2 shallots finely diced
- half a red chilli, finely diced
- 75 ml rice wine vinegar, plus a tablespoon for the bamboo shoots
- 2 tablespoons light soy sauce
- 1 tablespoon sake
Put the chicken, carrots, onions and ginger into a roasting tin and cook at 180 degrees (fan oven) for half an hour. Transfer to a large saucepan (I split it over two medium ones then combined it later after sieving). Pour in the water and add the mushrooms and pork to the pan(s). Bring to the boil, then simmer for 2.5 hours. Remove the pork (if soft), then continue to simmer the liquid for a further half an hour.
Strain the broth and put back on the heat to reduce with a pinch of salt (to taste) until reduced by a third (reserve the meat from the chicken bones for another dinner!). During this time prepare the rest of the ingredients:
- Pickle the shallots and chilli in the vinegar with a good pinch of salt until serving
- Soak bamboo shoots in a tablespoon of the vinegar until serving
- Boil the eggs for 5-6 minutes then cool in iced water, peel and cut in half
- Prepare the seasoning by mixing ingredients in a small bowl
- Stir fry the kale (or other greens) for a couple of minutes with seasoning
- Finely chop the spring onions
Put the noodles in the broth to cook (unless using dried noodles in which case follow instructions on the packet) for a few minutes. Meanwhile drain the pickle and the bamboo shoots and put in separate serving dishes for the table.
Slice the pork and share between the bowls – do the same with the greens and the noodles.
Ladle the stock over the top then finish with the eggs, bamboo shoot, a sprinkling of spring onions. Happy slurping!