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50 g medium miso paste dissolved in 500 ml water
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500 ml pan juices (or what you have available . . . especially when cooking pork belly)
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1 thumb size ginger
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2 Cloves Garlic
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2 red chillies (keep 1 for garnish)
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5 spring onions (keep 2 for garnish)
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20 ml soya sauce
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10 ml rice wine vinegar
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egg noodles
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6 soft boiled eggs (6 minutes)
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100 g button mush- rooms, sliced in half
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2 whole baby bok Choi (break the leaves off)
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Toasted sesame seeds for garnish
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leftover pork meat
Serves 4 – 6.
- In a saucepan add the miso water, whatever pan juices you have, the fresh ginger, garlic (crushed with the blade of a knife), one chilli (cut in chunks), three spring onions (roughly chopped), the soya sauce and rice vinegar.
- Bring to the boil, remove from heat and allow to infuse for at least 30 minutes.
- Strain through a colander.
- Bring the broth to the boil again and cook the noodles according to the time indicated on the packaging(you can use egg or rice noodles).
- At the last minute add the sliced mushrooms and the Bok Choi leaves.
- Transfer to individual serving bowls and top with the rest of the ingredients. This is the best part of making ramen, have fun with it!
TOPPING SUGGESTIONS
- Sliced spring onions
- Freshly chopped Chilli
- Soft boiled eggs (halved)
- Toasted sesame seeds
- And the most important: shredded pork belly or shoulder, any left over pork you have
