Ramen is a Japanese dish with a translation of "pulled noodles". It consists of Chinese-style wheat noodles served in a meat or fish-based broth, often flavored with soy sauce or miso and uses toppings such as sliced pork, nori, menma and scallions.
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| Easy Homemade Ramen - foodtastify |
Ingredients:
Ramen noodles : 1 and a ½ pounds
Pork shoulder (boneless): 3 pounds (cut into 3 equal pieces)
Egg (large) : 8 pieces
Button mushroom (brushed clean and coarsely chopped) : ¼ pound
Leek (halved lengthwise and coarsely chopped) : 1 piece
Low-sodium chicken broth : 8 cups
Green onion (chopped) : 4 pieces
Yellow onion (coarsely chopped) : 1 piece
Garlic clove (chopped) : 6 pieces
Ginger (peeled, chopped) : 2 inch
Canola oil : 2 tablespoons
Sesame oil
Chile oil
Kosher salt
Low-sodium soy sauce
Instructions:
Season the pork with salt.
Put a frying pan over medium-high heat, then add the canola oil and warm until hot.
Working in batches if necessary to avoid crowding, add the pork pieces and sear them on the first side without moving them until well browned, 3 to 4 minutes. Turn the pieces and sear on the second side until well browned, 3 to 4 minutes longer. Transfer to a plate and set aside.
Pour off all but 2 tablespoons of the fat from the pan and return the pan to medium-high heat. Add the yellow onion and sear, without stirring, until browned, about 5 minutes.
Add garlic, ginger and 1 cup of the broth and deglaze the pan, stirring and scraping up any browned bits from the pan bottom, then let simmer for 1 minute.
Transfer the mixture to the slow cooker, add the leek, mushrooms and the remaining 7 cups of broth and stir to combine.
Cover and cook on low-heat setting for 8 hours. The pork should be very tender and the broth should be fragrant.
Transfer the pork to a cutting board. Using 2 forks, break the pork into bite-size chunks, removing and discarding any large pieces of fat.
Strain the broth through a fine-mesh sieve into a bowl and discard the solids. Using a large spoon, skim off and discard any fat from the surface of the broth.
Return the pork and broth to the slow cooker and season to taste with soy sauce and sesame and chile oil. Cover and cook on low-heat setting for about 30 minutes to warm through.
Cook the ramen noodles according to the package directions.
Put the eggs into boiling water and simmer for 5 to 6 minutes. Remove the eggs from the water, let cool until they can be handled and peel them.
Divide the noodles evenly among individual bowls. Ladle the broth and pork over the noodles, dividing them evenly, then sprinkle with the green onions.
Top each bowl with a halved soft-boiled egg and serve right away.
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