Name: Ramen, pork and spinach soup
Cook time: 95 min
Total time: 95 min
Yield: 4
Ingredients: 1 kilogram chicken necks; 3 litre water; 1 large_piece leek (500g), chopped coarsely; 5 centimetre piece fresh ginger (25g), sliced thinly; 10 black peppercorns; 250 gram fresh ramen noodles; 1/4 cup (60ml) japanese soy sauce; 1/4 cup (60ml) cooking sake; 1 teaspoon sesame oil; 300 gram spinach, trimmed, chopped coarsely; 200 gram piece chinese barbecued pork, sliced thinly; 1 fresh long red chilli, sliced thinly; 1/2 sheet nori, cut into 2cm pieces

Ingredients

1 kilogram chicken necks

3 litre water

1 large_piece leek (500g), chopped coarsely

5 centimetre piece fresh ginger (25g), sliced thinly

10 black peppercorns

250 gram fresh ramen noodles

1/4 cup (60ml) japanese soy sauce

1/4 cup (60ml) cooking sake

1 teaspoon sesame oil

300 gram spinach, trimmed, chopped coarsely

200 gram piece chinese barbecued pork, sliced thinly

1 fresh long red chilli, sliced thinly

1/2 sheet nori, cut into 2cm pieces

Method

1.Combine chicken, the water, leek, ginger and peppercorns in large saucepan; bring to the boil. Reduce heat; simmer, uncovered, 1 hour. Strain broth through muslin-lined sieve into large heatproof bowl; discard solids. Allow broth to cool; cover. Refrigerate until cold.

2.Place noodles in large heatproof bowl, cover with boiling water; separate with fork, stand 2 minutes, drain.

3.Skim and discard fat from surface of broth; return broth to same cleaned pan, bring to the boil. Stir in sauce, sake and oil; return to the boil.

4.Divide noodles, spinach, pork, chilli and nori among serving bowls; ladle broth into bowls.

It’s best to make the broth the day before you eat the soup, so that it can chill long enough for the fat to solidify on top. Scoop it away and discard it for a clear broth. Recipe is not suitable to freeze.
Note

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Ingredients

Method

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