Name: Pork and ramen noodles
Prep time: 30 min
Cook time: 330 min
Total time: 360 min
Yield: 6
Ingredients: 8 dried shiitake mushrooms; 500 gram ramen noodles; 500 gram baby buk choy, leaves separated; 1/2 cup (125ml) japanese soy sauce; 1/2 cup (125ml) sake; 125 gram bamboo shoots, sliced finely; 185 gram chinese barbecued pork, sliced thinly; 1 1/2 cup (120g) bean sprouts, trimmed; 6 green onions, chopped coarsely; Soup stock; 1 kilogram pork bones; 1 kilogram chicken bones; 10 centimetre piece kelp (konbu); 10 green onions, chopped coarsely; 125 gram fresh ginger, peeled, sliced; 1 head garlic, halved crossways; 3 medium_piece carrots (360g), chopped coarsely; 3 litre (12 cups) water

Pork and ramen noodles

A popular fast food in the many ramen bars in Japan, they are also a diet staple for students. ‘Ramen’ is the name of noodle, as well as the name of the dish.

Serves 6

Prep

30M

Cook

5H 30M

Total

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Ingredients

8 dried shiitake mushrooms

500 gram ramen noodles

500 gram baby buk choy, leaves separated

1/2 cup (125ml) japanese soy sauce

1/2 cup (125ml) sake

125 gram bamboo shoots, sliced finely

185 gram chinese barbecued pork, sliced thinly

1 1/2 cup (120g) bean sprouts, trimmed

6 green onions, chopped coarsely

Soup stock

1 kilogram pork bones

1 kilogram chicken bones

10 centimetre piece kelp (konbu)

10 green onions, chopped coarsely

125 gram fresh ginger, peeled, sliced

1 head garlic, halved crossways

3 medium_piece carrots (360g), chopped coarsely

3 litre (12 cups) water

Method

1.To make the soup stock, place the bones in a large saucepan; add enough water to pan to cover bones. Bring to the boil; drain.

2.Rinse bones; return to pan. Snip kelp in several places using scissors; add to pan with onion, ginger, garlic, carrot and the water. Bring to the boil; discard kelp.

3.Simmer soup, covered, for 5 hours or until liquid has reduced to 2 litres; strain soup into a large bowl. Refrigerate overnight. Remove fat from surface of soup.

4.Place mushrooms in a small heatproof bowl, cover with boiling water, stand for 20 minutes; drain. Discard stems.

5.Cook noodles in a large saucepan of boiling water until tender. Add buk choy leaves to noodles at end of noodle cooking time; blanch for 20 seconds. Drain noodles and buk choy. Rinse under cold water; drain.

6.Bring soup, sauce and sake to the boil in a large saucepan.

7.Divide noodles and soup into bowls; top with mushrooms and remaining ingredients.