Serves 4
Ingredients:
- 4 soft boiled eggs
- ¼ cup soy sauce
- 400g dried egg noodles
- 200g shimeji mushrooms
- 4 baby bok choy, halved
- ½ batch crispy pork belly heated according to instructions – here’s the master recipe for the Crispy Roasted Pork Belly
- 1 sheet nori, cut into squares
- Shredded dried chilli and furikake seasoning, to serve
For the ramen stock:
- ¼ bunch spring onions
- 6 cloves garlic
- 1 x 5cm piece ginger, thinly sliced
- 6 chicken wings
- 2 litres good quality chicken stock
- 4 apples from the pork belly batch cooking, roughly chopped
- 4 dried shiitake mushrooms
- ¼ cup mirin
- 2 tbsp white miso paste
Method:
- To make soy marinated eggs, soft boil eggs and cool. Carefully peel and place in a small bowl. Cover with soy sauce and set aside to marinate for 10 minutes, turning occasionally.
- To make the stock, place a large saucepan over high heat. Add spring onions, garlic, ginger and chicken wings and cook, turning, for 10 minutes or until lightly charred. Add the stock, 3 cups water, apples and mushrooms. Cover with a tight-fitting lid and bring to the boil. Reduce heat to medium and cook for 30 minutes.
- Strain the stock and return to a medium saucepan over medium heat. Add the mirin and miso and season. Bring the stock to a simmer, add the noodles and cook for 3 minutes or until just tender. Add mushrooms, bok choy and cook for 2 minutes. Divide between bowls, serve topped with pork, egg, nori, chilli and furikake.