This ramen looks effortless in its assembly, but the key to its success is the slow-cooked intensely savoury Japanese-style stock coupled with full-flavoured braised pork and overnight marinated eggs.
Ingredients
- 750g/1lb 10oz ramen noodles (alternatively use udon noodles)
- drizzle sesame oil
- 2.5 litres/4½ pints toridashi stock
- 30g/1oz fresh root ginger, cut into 4 thick slices
- 2 garlic cloves, cut into slithers
- 10 fresh shiitake mushrooms, cut into slithers
- 1 carrot, cut into matchsticks
- 100g/3½oz shimeji mushrooms
- 200g/7oz soya beansprouts (or beansprouts)
- 50g/1¾oz sliced bamboo shoots
- 100g/3½oz enoki mushrooms
- 200g/7oz choi sum, ends trimmed and cut in half
- 500g/1lb 2oz chashu pork, about 16 slices
- 4 spring onion, cut on the diagonal
- 1 long red chilli, finely sliced on a diagonal
- 4 whole tomago eggs, halved
To serve (optional)
- Japanese shop-bought chilli oil
- shichimi togarashi (Japanese seven-spice seasoning)
- dried tuna flakes
Method
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Cook the noodles following the instructions on the packet. Once cooked, drain and drizzle with a little sesame oil to stop the noodles from sticking.
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Heat the stock in a large pan with the ginger, garlic, shiitake mushrooms and carrots.
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Simmer for 5-8 minutes. Add the shimeji mushrooms.
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Carefully arrange the warm noodles, beansprouts, bamboo shoots, enoki mushrooms, choi sum and sliced pork in four large serving bowls.
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Carefully pour the stock over the pork and vegetables with a ladle. Top with the spring onions and sliced chilli.
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Carefully half the eggs and place on the top of each serving.
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Serve at once with a drizzle of chilli oil, a sprinkling of shichimi togarashi (Japanese seven-spice seasoning) and a flourish of dried tuna flakes (if liked).
Recipe Tips
If you don’t have any chashu pork, you could substitute it with leftover roast pork.
Source: BBC
