A steaming bowl of ramen noodle soup is a comforting Japanese classic – slowly simmer the bone broth for a rich depth of flavour
Prep:25 mins
Serves 4
4 eggs250g ramen noodles2 large handfuls shredded spring greens4 spring onions, finely chopped75g bamboo shoots from a can, drained, chopped and soaked in 2 tbsp rice vinegarchilli oil, to servepickled chilli and shallots (see recipe in tip, optional), to serve
STEP 1Heat 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.STEP 2Boil the eggs in a pan for 6 mins, then remove and put in iced water to cool.STEP 3Boil 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.STEP 4Mix 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.
