I don't think I know any college students who don't have at least one or two packages of ramen noodles in their cupboards. But the seasoning packets, in my opinion. are too boring!! So I decided to spice things up and make the soup more satisfying by adding two kinds of pork, vegetables, and a real broth--not some salty, nasty seasoning packet! This is ramen, a little closer to the real stuff you would get at a Japanese restaurant.
Pork Ramen Noodle Soup
1/2 block dried ramen noodles
1/2 cooked, frozen corn cob, thawed (or use roughly 1/4 c. bagged frozen corn)
1/2 carrot, pealed
1 oz. pork belly
1 oz. char sui pork
1 spring onion
1 c. turkey stock (or use chicken stock)
2 tsp. shaoxing rice wine
2 tsp. soy sauce
Cook the ramen according to package directions. Drain and rinse with cold water. Set aside.
Cut the pork belly into 1/2 in. cubes. Heat a pot over medium heat and add the pork belly. Do not add oil. Cook 3-4 minutes until the meat has cooked through.
Dice the carrot into 1/4 in. pieces and add to the pot. Stir into the pork belly pieces and cook 1-2 minutes. The carrot should brown slightly.
Mix the turkey stock, rice wine, and soy sauce. Add to the pot and bring to a boil. Simmer 2 minutes to cook the carrot.
Using a sharp knife, cut the corn kernels from the cob. Slice the char sui into 1/8 in. slices. Add the corn and char sui to the soup. Simmer 2-3 minutes, until the pork is well heated through.
Slice the spring onion into 1/2 in. pieces on the diagonal, and add to the soup. Simmer 1 more minute.
To serve, put the noodles in the bottom of a serving bowl and spoon the soup over top.
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