This dish…..oh boy. It’s takes a little effort, but it’s so worth it!
I’ve had so-so ramen (always a little disappointing when the broth is too watered down) and I’ve had great ramen. This definitely falls into the category of great, if not magnificent!
The broth is made by slow cooking the pork for 4 hours along with lots of delicious extras such as garlic, ginger, soy sauce, mirin and gochujang. The layers of flavour are amazing and you end up with a thick silky broth, full of that rich umami taste.
Gochujang. OMG have you tried it?
I got my first ever bottle about 6 months ago, and I now have to replace it more often than ketchup (which is saying something when you have two kids). It’s great in soups, stir fries, as a dip or a marinade.
A really unique sweet/savoury/spicy sauce that I’m now addicted to.
I’ve made quite a few recipes using it for other websites (as part of my freelance work), but this is the first time I’ve used it on Kitchen Sanctuary.
Please buy some. I’m sure I’ll be making plenty more recipes with it in the future!
The rest of the soup consists of noodles, veggies and just-soft boiled eggs. I like to throw on a few chilli flakes at the end too. It gives the soup a lovely spicy kick, but you can leave it out (or serve the chilli flakes on the side) if you’re serving to kids.
Don’t be alarmed by the size of the ingredients list and the time it takes. This ramen is so worth it, and it’s actually pretty easy. I’ve made it twice in one week before now, and have doubled everything up to serve a a family gathering too (even my lovely grandad was slurping it up merrily).
Grab a few napkins, this one’s a splashy one 🙂
- 2 tbsp olive oil
- 1kg (2.2 pounds) rolled pork shoulder
- ¼ tsp salt
- ¼ tsp pepper
- 2 carrots, peeled. One left whole, the other cut into matchsticks
- 1 onion, cut in half (no need to remove the skin)
- 1 stick of celery, broken in half
- 3 cloves garlic, chopped in half (no need to peel)
- 1 thumb-sized piece of ginger, roughly chopped (no need to peel)
- 2 litres (3½ pints) chicken or vegetable stock
- 2 tbsp mirin
- 3 tbsp soy sauce
- 2 tbsp Gochujang Korean sauce (this can be found on the speciality aisle of larger supermarkets)
- 1 red chilli, roughly sliced (remove the seeds if you don’t like it too hot)
- 4 large eggs
- 200g (7 oz) dried ramen noodles
- 1 leek, sliced
- 100g (3 cups, packed) baby spinach leaves
- 1 tsp sesame seeds
- 1 tsp black sesame seeds
- Small bunch spring onions (scallions), chopped
- 1 tsp red chilli flakes
- Preheat the oven to 150c/300f. Place a large casserole pan in the hob, add 1 tbsp of the oil and heat until very hot. Season the pork with the salt and pepper and place in the pan with the hot oil. Seal on all sides.
- Remove the pork, turn down the heat to medium and add in add onion, the whole carrot, celery, garlic and ginger. Fry for 5 mins until the onion starts to soften, then add in the stock, mirin, soy sauce, gochujang, the red chilli and the sealed pork. Bring to the boil, then place a lid on the pan and place in the oven for 4 hours. Check two or three times during cooking, and top up with a little boiling water if needed. You’ll need at least 1 litre of liquid left by the time the pork finishes cooking.
- Take the pan out of the oven and place the pork on a chopping board. Remove and discard the layer of fat. Shred the pork using two forks.
- Place a sieve over a large bowl and strain the cooking liquid. Throw the strained vegetables away and place the liquid back in the pan with the shredded pork. Leave on a low heat to keep warm.
- Place the eggs in a small pan. Just cover with cold water. Bring to the boil, then simmer for 6 minutes. Remove from the heat and place in a bowl of cold water to stop the cooking process.
- Place the noodles in a pan of boiling water and boil for 5 minutes. Drain, run under cold water (to stop them sticking) and put to one side.
- Heat the remaining oil in a frying pan and heat. Add the leek, season with a pinch of salt and pepper then fry for 5 minutes, stirring a couple of times. Remove from the pan, add the spinach to the hot pan and allow to wilt for 1 minute.
- Divide the noodles between four bowls. Top with the hot broth, shredded pork, leek, spinach and carrot matchsticks. Carefully peel the two eggs and slice in half. Place 2 halves in each bowl. Garnish the soup with spring onions, then sprinkle with the white and black sesame seeds and the chilli flakes before serving.