Japanese Pork And Ramen Soup Recipe 435

SPICY PORK RAMEN NOODLE SOUP

Steps:

• Preheat the oven to 150C/300F. Place a large casserole pan on the hob, add 1 tbsp of the oil and heat until very hot.
• Season the pork with the salt and pepper and place in the pan with the hot oil. Seal on all sides.
• Pour the stock over the pork.
• Add in the onion, the whole carrot, celery, garlic and ginger.
• Now add the mirin, soy sauce, gochujang and the red chilli. Bring to the boil, then place a lid on the pan and place in the oven for 4 hours. NOTE: Check two or three times during cooking, and top up with a little boiling water if needed. You'll need at least 1 litre of liquid left by the time the pork finishes cooking.
• Take the pan out of the oven and place the pork on a chopping board. Remove and discard the layer of fat. Shred the pork using two forks.
• Place a sieve over a large bowl and strain the cooking liquid. Throw the strained vegetables away and place the liquid back in the pan with the shredded pork. Leave on a low heat to keep warm.
• Place the eggs in a small pan. Just cover with cold water. Bring to the boil, then simmer for 6 minutes.
• Remove the eggs from the heat and place in a bowl of cold water to stop the cooking process.
• If you're using dried noodles, place the noodles in a pan of boiling water and boil for 5 minutes. Then drain, run under cold water (to stop them sticking) and put to one side.
• Heat the remaining oil in a frying pan.
• Add the leek, season with a pinch of salt and pepper then fry for 5 minutes, stirring a couple of times.
• Push the leeks to one side of the pan and add the spinach to the pan. Allow to wilt for 1 minute.
• Divide the noodles between four bowls. Top with the hot broth, shredded pork, leek, spinach and carrot matchsticks.
• Carefully peel the two eggs and slice in half. Place 2 halves in each bowl.
• Garnish the soup with spring onions, then sprinkle with the white and black sesame seeds and the chilli flakes before serving.

JAPANESE PORK AND RAMEN SOUP RECIPE - (4.3/5)

Steps:

• Microwave onions, garlic, ginger, and oil in bowl, stirring occasionally, until onions are softened, about 5 minutes; transfer to slow cooker. Stir broth and shiitake mushrooms into slow cooker. Season pork with salt and pepper and nestle into slow cooker. Cover and cook until pork is tender, 6 to 8 hours on low or 5 to 7 hours on high. Transfer pork to cutting board, let cool slightly, then shred into bite-size pieces. Let soup settle for 5 minutes, then remove fat from surface using large spoon. Stir in noodles and spinach, cover, and cook on high until noodles are tender, 3 to 8 minutes. Stir in shredded pork, miso, soy sauce, mirin and sesame oil. Let sit until heated through, about 5 minutes. Season with additional miso and additional soy sauce to taste. Serve with scallions and sesame seeds for garnish.