Braised Pork Ramen Soup
Braised Pork Ramen Soup
Ingredients
- 6 pork bones or 4 pork shanks, rind removed
- 1 piece fresh pork belly, about 1 lb (454 g), rind removed
- 2 tbsp (30 ml) canola oil
- 2 tbsp (30 ml) soy sauce
- 12 cups (3 litres) chicken broth
- 2 onions, peeled and halved
- 1 small leek, cut into chunks
- 1 carrot, peeled and cut into chunks
- 1 head garlic, halved horizontally
- Salt and pepper
- 600 g dry Asian-style ramen wheat noodles (1 ½ packages) (or 2 lbs/1 kg fresh noodles)
- 6 hard-boiled eggs, halved (see note)
- 1 cup (250 ml) bean sprouts
- 100 g enoki mushrooms
- 6 thin slices lotus root, peeled
- 6 thin slices daikon, peeled and halved
- 3 green onions, thinly sliced
- 2 tbsp (30 ml) bonito flakes
- 1 tbsp (15 ml) pickled ginger
- ¼ lemon, zest only
Instructions
- In a large pot, brown the pork bones and belly in the oil. Remove from the heat and add the soy sauce. Coat the meat thoroughly. Add the broth and vegetables and bring to a boil. Cover and simmer for about 3 hours.
- Set the bones and meat aside on a plate. Let cool. Cover and refrigerate until completely chilled, about 2 hours. (This step makes slicing thinly much easier.)
- Strain the broth through a fine sieve. Don’t remove too much fat from the broth. A little fat is needed for taste. Season with salt and pepper. Let the broth cool and refrigerate while the meat chills. If you prefer, you can prepare the broth the day before.If you are using pork shanks, remove meat from the bone and keep the meat for another use (rice, soup, pasta, etc.).
Braised Pork Ramen Soup