Ra­men with chicken bone broth, pork shoul­der, soft-boiled egg & greens

Easy Cook - - NEWS -

Make the au­then­tic Ja­panese clas­sic!

Serves 4 Prep 25 mins Cook 4 hrs 10 mins £ 2.39 a por­tion 798 kcals, 32g fat, 10g sat. fat, 4g sugar 4 eggs 250g ra­men noo­dles 2 large hand­fuls shred­ded spring greens 4 spring onions, finely chopped 75g bam­boo shoots from a can, drained, chopped and soaked in 2 tbsp rice vine­gar chilli oil and pick­led chilli & shal­lots,

to serve FOR THE RA­MEN STOCK 6 chicken legs 2 large car­rots, halved 2 onions, quar­tered 4cm piece gin­ger, sliced 4 dried shi­itake mush­rooms 900g piece pork shoul­der (thick

layer of fat re­moved), halved FOR THE RA­MEN SEA­SON­ING 1 tbsp mirin 1 tbsp sake 4 tbsp Ja­panese soy sauce 1 Heat oven to 200C/180C fan/gas 6. For the stock, put the chicken, car­rots, onions and gin­ger in a large roast­ing tin. Sprin­kle with sea­son­ing and roast for 30 mins. Trans­fer ev­ery­thing from the tin, in­clud­ing the fat and juices, to a large saucepan. Add the shi­itake mush­rooms and the pork, and pour in 3 litres of cold wa­ter. Bring to the boil and turn down to the low­est sim­mer you can. Af­ter the foamy scum rises to the top, skim it off with a la­dle and dis­card. Part-cover with a lid. Let it sim­mer for 3 hrs but re­move the pork af­ter about 2½ hrs, or when it is very soft, and set aside. Strain the stock into a clean pan. Save the chicken and use it for some­thing else. Boil for an­other 30- 40 mins on a medium heat to re­duce by a third, then skim the ex­cess fat off. Add about 1 tsp salt and taste to see if it needs more.

2 Boil the eggs in a pan for 6 mins, then re­move and put in iced wa­ter to cool. Boil the noo­dles in a large pan, stir­ring so they don’t stick, un­til al dente, about 3 mins. In the fi­nal minute of cook­ing, add the greens. Drain and di­vide be­tween the bowls.

3 Mix the ra­men sea­son­ing in­gre­di­ents in a small bowl. Slice the pork and add to the bowls. Pour the broth over each and add the chopped spring onions and bam­boo shoots. Peel the eggs, slice in half length­ways and place in each bowl with a dol­lop of pick­led chilli & shal­lots, if you like. Pass round the ra­men sea­son­ing and chilli oil to serve on top.

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