- 4 eggs
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 250g ramen noodles
- 2 large handfuls shredded spring greens
Spring greens are the first cabbages of the year. They have fresh, loose heads without the hard…
- 4 spring onions, finely chopped
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 75g bamboo shoots from a can, drained, chopped and soaked in 2 tbsp rice vinegar
As expected, these are the very young shoots of many types of…
- chilli oil, to serve
- pickled chilli and shallots (see recipe in tip, optional), to serve
Part of the capsicum family, chillies come in scores of varieties and colours (from green…
For the ramen stock
- 6 chicken legs
- 2 large carrots, halved
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 2 onions, quartered
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 4cm piece ginger, sliced
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 4 dried shiitake mushrooms
- 900g piece pork shoulder (thick layer of fat removed), halved
For the ramen seasoning
Heat oven to 200C/180C fan/gas 6. For the stock, put the chicken, carrots, onions and ginger in a large roasting tin. Sprinkle with seasoning and roast for 30 mins. Transfer everything from the tin, including the fat and juices, to a large saucepan. Add the shiitake mushrooms and the pork, and pour in 3 litres of cold water. Bring to the boil and turn down to the lowest simmer you can. After the foamy scum rises to the top, skim it off with a ladle and discard. Part-cover with a lid. Let it simmer for 3 hrs but remove the pork after about 2½ hrs, or when it is very soft, and set aside. Strain the stock into a clean pan. Save the chicken and use it for something else. Boil for another 30-40 mins on a medium heat to reduce by a third, then skim the excess fat off. Add about 1 tsp salt and taste to see if it needs more.
Boil the eggs in a pan for 6 mins, then remove and put in iced water to cool.
Boil the noodles in a large pan, stirring so they don’t stick, until al dente, about 3 mins. In the final minute of cooking, add the greens. Drain and divide between the bowls.
Mix the ramen seasoning ingredients in a small bowl. Slice the pork and add to the bowls. Pour the broth over each and add the spring onions and bamboo shoots. Peel the eggs, slice in half lengthways and place in each bowl with a dollop of pickled chilli & shallots, if you like. Pass round the ramen seasoning and chilli oil to serve on top.
Pickled chilli and shallotsPut 1 sliced red chilli (deseeded if you don't like it too hot) and 3 quartered small shallots in a small bowl and pour 150ml rice wine vinegar over. Add some salt and let it sit to pickle for at least 20 minutes. Drain before serving.