Steaming ramen

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Steaming ramen

By Sonia Sultana      

February 14, 2016

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Ramen is all about investing time to make an incredibly steamy broth, using cheaper cuts of meat and bones for maximum flavour.

  • Prep: 1 hr
  • Cook: 4 hrs
  • 1 hr

    4 hrs

    5 hrs

  • Yields: 8 Servings
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Ingredients

8 higher-welfare chicken wings

1 handful of pork bones , (ask your butcher)

750 g higher-welfare pork belly , (skin removed and reserved)

2 thumb-sized pieces of ginger

5 cloves of garlic

sesame oil

1 heaped tablespoon miso paste

400 g baby spinach

500 g dried soba or ramen noodles

8 small handfuls of beansprouts , (ready to eat)

8 spring onions

1–2 fresh red chilles

2 sheets of wakame seaweed

8 tablespoons kimchee

chilli oil

For the soy sauce eggs:

4 large free-range eggs

200 ml low-salt soy sauce

1 splash of mirin

4 star anise

1 thumb-sized piece of ginger

2 cloves of garlic

Directions

To make the dipping sauce, trim and finely chop the spring onion and chilli (scrape out the seeds if you can’t handle the heat), then finely chop the ginger. Place into a small bowl with the remaining sauce ingredients and 1 tablespoon of water, then mix well. Taste and adjust the flavours, if needed.

Prepare the noodles according to the packet instructions. Drain, then leave to cool. Cut away any tough stalky bits from the kale, finely slice and place into a large bowl with the cooled noodles and beansprouts. Peel and slice the carrot into thin batons, roughly 5cm in length, then add to the bowl. Finely slice and add the ginger.

Cut the pomegranate in half, hold one half over the bowl, cut-side down, and bash the back of it with a wooden spoon so that all of the seeds come tumbling out. Repeat with the other half. Pick in the herb leaves and add the sesame oil, then toss well.

Dip one of the rice paper wrappers in a shallow bowl of warm water. Allow to soak for around 10 seconds until soft and pliable, drain on kitchen paper, then place onto a board. Spoon 1 heaped tablespoon of the filling onto the wrapper in a rough line, about 3cm from the edge nearest to you (be careful not to overfill them as they’ll be hard to roll).

Fold the edge nearest to you over the filling, then tightly roll it away from you, tucking in the left and right edges as you go, then press down to seal. Repeat with the remaining ingredients, halve each roll at an angle, then serve with the dipping sauce – enjoy!

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Nutrition Facts

Serving Size1
Calories914
Protein57.1g
Sugar2.5g
Total Fat52.4g
Saturated Fat17.8g
Total CarbohydratesCarbs

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