Name: Ramen noodles with soy broth
Cook time: 360 min
Total time: 360 min
Yield: 4
Ingredients: Soy broth; 1 kilogram pork bones; 1 kilogram chicken bones; 10 spring onion bulbs, bruised; 100 gram fresh ginger, sliced; 1 head garlic, halved widthways; 2 carrots (240g), cut into chunks; 10 centimetre piece kelp (konbu); Ramen noodles; 8 dried shiitake mushrooms; 500 gram fresh ramen noodles; 1/3 cup (80ml) japanese soy sauce; 1/3 cup (80ml) sake; 100 gram bamboo shoots, sliced thinly; 125 gram chinese barbecued pork, sliced thinly; 500 gram baby buk choy, leaves separated, blanched; 1 cup (80g) bean sprouts, trimmed; 4 green onions, cut into chunks

Ramen noodles with soy broth

Ramen is a very popular Japanese noodle soup consisting of Chinese wheat noodles and a broth usually flavoured with meats and soy.

Ingredients

Soy broth

1 kilogram pork bones

1 kilogram chicken bones

10 spring onion bulbs, bruised

100 gram fresh ginger, sliced

1 head garlic, halved widthways

2 carrots (240g), cut into chunks

10 centimetre piece kelp (konbu)

Ramen noodles

8 dried shiitake mushrooms

500 gram fresh ramen noodles

1/3 cup (80ml) japanese soy sauce

1/3 cup (80ml) sake

100 gram bamboo shoots, sliced thinly

125 gram chinese barbecued pork, sliced thinly

500 gram baby buk choy, leaves separated, blanched

1 cup (80g) bean sprouts, trimmed

4 green onions, cut into chunks

Method

1.Make soy broth. Place bones in large saucepan; cover with water. Bring to the boil; drain. Rinse bones; return to saucepan. Add remaining ingredients; cover with water by 5cm (2 inches). Bring to the boil; remove and discard seaweed. Simmer about 5 hours or until liquid has reduced to 1.5 litres (6 cups); strain into large bowl. Refrigerate broth until cold; discard fat from surface.

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

3.Cook noodles in large saucepan of boiling water, until tender; drain. Rinse under cold water; drain.

4.Bring broth, sauce and sake to the boil in large saucepan.

5.Divide noodles and broth among bowls; top with mushrooms and remaining ingredients.

To help the kelp release its flavour, make a few cuts along the edge with a pair of scissors. It’s best to make the broth the day before. The broth needs to chill long enough for the fat to solidify on top; discard the fat.
Note

Woman's Weekly Food

Ingredients

Method

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