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Steaming ramen
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Total Time:
4 hours
Elevate ramen with rich broth from hearty bones, use affordable meat cuts for flavor. Customize with global twists and seasonal ingredients for a personalized bowl of comfort.
Ingredients:
  • 8 higher-welfare chicken wings
  • 1 handful of pork bones (ask your butcher)
  • 750 g higher-welfare pork belly (skin removed and reserved)
  • 2 thumb-sized pieces of ginger
  • 5 cloves of garlic
  • sesame oil
  • 1 heaped tablespoon miso paste
  • 400 g baby spinach
  • 500 g dried soba or ramen noodles
  • 8 small handfuls of beansprouts (ready to eat)
  • 8 spring onions
  • 1–2 fresh red chilles
  • 2 sheets of wakame seaweed
  • 8 tablespoons kimchee
  • chilli oil
  • 4 large free-range eggs
  • 200 ml low-salt soy sauce
  • 1 splash of mirin
  • 4 star anise
  • 1 thumb-sized piece of ginger
  • 2 cloves of garlic
Instructions:
  • For the soy sauce eggs: Boil the eggs for 5 minutes, then cool in cold water and peel. In a small pan, combine soy sauce, 250ml water, mirin, star anise, ginger, and garlic. Bring to a boil, let it cool, then pour into a sandwich bag with the eggs. Seal and refrigerate for 6 hours. Drain. Preheat oven to 200°C/400°F. Place chicken wings and pork bones in a casserole pan. Add ginger, garlic, and sesame oil. Roast in the oven for 40 minutes until crackled. Transfer to the hob, add pork belly, miso, and 3 liters of water. Simmer for 3 hours until tender. Strain broth and reduce to 2.5 liters. Steam spinach in a colander. Cook noodles, then divide among 8 bowls with beansprouts and spinach. Add sliced pork, halved eggs, spring onions, chili, seaweed, kimchee, and crackling. Pour hot broth over everything, drizzle with chili oil. Enjoy!

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