Indulge in a hot, soupy bowl of ramen noodles with this deliciously easy recipe.
With a strong need for comfort and all this time on your hands, there’s no better time to forgo the cheap packet variety and learn how to make ramen from scratch. Ramen is the Japanese rendition of Chinese Lo Mein. These noodles have a long and rich history in Japan since being adopted from China, with many different and fantastic versions of the noodle dish, taking anywhere from two minutes to two days to prepare. This recipe is as achievable as it is delicious.
Roast Pork Ramen
(Serves 4)
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Ingredients
For the ramen broth
750mL pork stock
750mL chicken stock
15cm piece of dried kombu (Japanese seaweed)
6 dried shiitake mushrooms
2 tbsp sugar
2-3 tbsp Tamari soy sauce
2-3 tbsp Mirin (rice wine)
Garnishes
4 eggs
1 braised bamboo shoot (sliced)
4 green shallots (finely sliced)
2 tsp sesame oil
12 pieces of kamaboko (Japanese fish cake)
300g dried ramen noodles
500g pork belly (skin removed but as much fat as possible intact)
1/4 cup flaky salt 1/4 cup sugar
One day in advance, place the pork belly fat side up in a small, snug-fitting roasting pan. In a small bowl, mix the salt and sugar together evenly and rub over the pork belly. Cover and refrigerate overnight.
Preheat oven to 220°C. Discard any liquid that came out in the pan.
Place the pork belly in the oven, uncovered. Cook for 40 minutes. Baste the pork belly 20 minutes in with the rendered fat. Continue to baste it until the pork belly has a golden brown exterior.
Reduce the oven temperature to 130 °C and cook for another hour to an hour and a half, or until the belly is tender but not quite falling apart. Remove the pan from the oven and transfer the pork belly to a plate. Allow the pork belly to cool slightly. When the pork belly is cool enough to handle, wrap the belly in plastic wrap and place it in the refrigerator. Allow the pork belly to thoroughly chill then slice into 1cm thick slices.
Place pork stock and chicken stock in a pot and bring to a very gentle simmer. Add kombu and shitake mushrooms to the stock and simmer very gently for 30 minutes. Bring a small saucepan of water to the boil. Reduce to a simmer then add whole eggs and cook for 6 minutes. Remove eggs and place in a bowl of chilled water to cool. Finely slice the spring onions and fish cakes. Cook noodles according to directions then strain. Strain the stock then return to the heat. Add the sugar, tamari and mirin.
Peel the eggs and slice in half lengthwise. Divide the noodles between 4 bowls then arrange the eggs, pork, kamaboko and spring onions on top. Ladle over the hot broth and drizzle a few drops of sesame oil over the top.
