Good for:
Muscle gain
World food:
Japanese
Nutrition per serving
Calories (kcal)
620
Fat (g)
22.0
Carbs (g)
34.0
Protein (g)
65.0
Salt (g)
1.7
Sugar (g)
5.0
Ingredients
4
Eggs
250
g
ramen noodles
50
g
Spring greens (shredded)
4
Medium
Spring Onion ((4-1/8" long), finely chopped)
75
g
Bamboo Shoots (from a can, drained, chopped and soaked in 2 tbsp rice vinegar)
1
tbsp
Chili Oil
6
Chicken Drumsticks (without skin, for ramen stock)
2
Large
Carrot ((7-1/4" to 8-1/2" long), for ramen stock)
1
Cup
Onion (quartered, for ramen stock)
2
Inch
Ginger (sliced, for ramen stock)
4
Shiitake Mushrooms (whole, dried, for ramen stock)
2
Pound
Pork shoulder (halved)
1
tbsp
Mirin (for seasoning)
1
tbsp
Sake (for seasoning)
4
tbsp
Japanese soy sauce (for seasoning)
Method
- Preheat the oven to 200°C.
- In a large roasting tin, place the chicken, carrots, onions, and ginger. Stir in with seasoning and
roast for 30 minutes. Place everything out of the tin, including the fat and juices, to a large saucepan. - Put in the shiitake mushrooms, pork, and 3 liters of cold water. Bring to a boil and then simmer. Remove the foamy scum rising using a ladle. Partly cover with a lid and simmer for 3 hours.
- Remove the pork when it is very soft, about 21⁄2 hours, and set aside. In a clean pan, strain the
stock. Save the chicken for the future. On medium heat, boil for another 30-40 minutes and reduce by a third, then remove excess fat off. - In a saucepan, bring the eggs to boil for 6 minutes, then put in cold water to cool.
- In a large pan, boil the noodles, stirring to avoid sticking, for about 3 minutes until al dente. Put in the greens at the final minute of cooking. Drain and place evenly between the bowls.
- In a small serving bowl, combine the ramen seasoning ingredients.
- Meanwhile, cut the pork into slices and put them on the bowls. Pour over the broth and sprinkle with spring onions and bamboo shoots.
- Peel and cut the egg in half lengthwise and add in each bowl. Serve with the ramen seasoning and chili oil on top.
