Instant Ramen with Homemade Broth
I love traditional ramen so much I could eat it every day. True ramen stock takes over 16 hours to make so I decided to make a quick one using what I had in my pantry. It is not traditional but it is as close as I could get it. A flavourful, healthy chicken and pork stock with very little ingredients that insists all powdered-packs of ramen stock take a hike.
Serves 2
Ingredients
2L homemade chicken stock
Pork bones from pork chop or ribs (0.5 lb)
1/2 onion, sliced
1 knob of ginger, quartered
3 cloves of garlic, smashed
1 tbsp sesame oil
1 tbsp canola oil
1 tbsp soy sauce
3 tsp fish sauce or bonito flakes
4 dried curry or bay leaves
8 crimini mushroom stems
1 tsp salt
Combine and let cook for 3-6 hours and strain.
Using a spoon, skim any excess fat that boils to the top.
Reheat as needed.
Soup and Toppings
Cooked Pulled Pork or Chicken
Corn Kernels
Sliced Mushrooms, sautéed or raw if sliced thin enough
Pickled Onion (Recipe at the Bottom)
Optional: Nori (seaweed) sheets or Furikake seasoning
Optional: Boiled egg, sliced in half
2 packs of dried ramen noodle
Par-cook in boiling water for 1 minute.
In the bottom of a large enough serving bowl, place your par-cooked ramen at the bottom. Laddle hot stock over top until noodles are completely covered by 2 inches of broth.
Add all your desired toppings.
Bonus Recipe: Small Batch Pink Pickled Onions
Slice the other half of your onion, very thinly.
Place in a small mason jar.
In a small saucepan, boil until sugar dissolves:
1/4 cup of water
3/4 cups of vinegar
1/4 cup sugar
1 tsp salt
Slice a wedge off a red beet or use pre-pickled beets, place in your onion jar.
Pour the hot vinegar liquid over the onions. Let them cool completely, cover and refrigerate. They will be ready by the time your ramen stock is ready.
These are a fun addition to soups like ramen, any salad, sandwiches or protein and will keep in an airtight container in the fridge for two weeks.
Bonne Bouffe!