This recipe is the stuff of legends. My husband has perfected this after years of training in the mountains. Seriously though, there are stories told around campfires of this magical broth. He has decided to pass on the legacy, you too can be a Ramen King.
This recipe can be done as a vegetarian option, with prawn or with pork, you decide! We often serve it with a steamed bao bun just for show-offs and some extra chili on the side for the brave hearts.
2 Woolies Pork Rashers
3 Tbsp Miso Paste
7 Tbsp Soy sauce
2 Sachets Woolies liquid fish stock
2 Sachets Woolies Vegetable stock
3 Tbsp Sesame Oil
1 Tbsp Coconut Oil
1 Tbsp Garlic
Palm Size Fresh Ginger
1 Brown Onion Diced
6 Spring Onion Stalks chopped
2 packets Woolies Pok Choi
1 Punnet Mung Bean Sprouts
1 Punnet Woolies Exotic Mushrooms
1 Punnet Brown Mushrooms
Small Handful Star Anise
1 Tsp Fresh Chili
1 Egg Per Person
4L Boiled water
4 Tbsp Teriyaki Sauce
2 Tbsp Soy Sauce
1 Tbsp Chili Flakes or Chinese 5 spice
- Add marinate to pork and set aside
- In a big pot add your coconut oil and garlic then slowly brown the onion. Add star anise and grated ginger to the pot. If you have a herb bag, use this instead at step 4.
- Add miso paste, chili, sesame oil
andchopped mushrooms. Once the mushrooms are browned, add 4L of boiled water.
- Add the fish stock and vegetable stock and simmer on low heat for 20 minutes
- Fry the marinated pork rashers in a pan and dice once cooked, set aside
- Bring water to a boil and cook eggs for 8 minutes
- Add Pork Choi to the broth, 5 minutes before serving
- Bring water to the boil and add rice noodles, cook for 6 minutes
- Serve the noodles covered in broth and top with pork, fresh chives, spring onion and an egg. Season to taste with soy sauce.
- Give gratitude and ENJOY!