Braised Pork Ramen Soup

Braised Pork Soup with Ramen Noodles

Ingredients :

• 4 Pork Shanks, rind removed


• 1 piece fresh Pork Belly, about 1 lb (454 g), rind removed


• 2 tbsp (30 ml) canola oil


• 2 tbsp (30 ml) soy sauce


• 12 cups (3 litres) chicken broth


• 2 onions, peeled and halved


• 1 small leek, cut into chunks


• 1 carrot, peeled and cut into chunks


• 1 head garlic, halved horizontally


• Salt and pepper

• 600 g dry Asian-style Ramen Wheat Noodles (or 2 lbs/1 kg fresh noodles)


• 6 hard-boiled eggs, halved


• 1 cup (250 ml) bean sprouts


• 100 g Enoki Mushrooms


• 6 thin slices lotus root, peeled


• 6 thin slices Daikon, peeled and halved


• 3 green onions, thinly sliced


• 2 tbsp (30 ml) Bonito flakes


• 1 tbsp (15 ml) pickled ginger


• ¼ lemon, zest only

Directions :

• In a large pot, brown the pork bones and belly in the oil.


• Remove from the heat and add the soy sauce. Coat the meat thoroughly.


• Add the chicken broth and vegetables and bring to a boil.


• Cover and simmer for about 3 hours.


• Set the bones and meat aside on a plate.


• Let cool.


• Cover and refrigerate until completely chilled, about 2 hours.(This step makes slicing thinly much easier.)


• Strain the broth through a fine sieve.


• Don't remove too much fat from the broth. A little fat is needed for taste.


• Season with salt and pepper.


• Let the broth cool and refrigerate while the meat chills. If you prefer, you can prepare the broth the day before.


• Remove meat from the pork shanks bone and keep the meat for another use (rice, soup, pasta, etc.).

Assembly of Braised Pork Soup with Ramen Wheat Noodles

• In a large pot of salted boiling water, cook the noodles until tender.


• Drain noodles.


• Thinly slice the pork belly and set aside.


• Divide the noodles six large bowls and top with the meat.


• Add hot broth. Garnish the soup with the remaining toppings.