Ramen Bowls -Basic Pork

 

It is best to use an Instant pot or similar pressure cooker for the Pork Broth, but can be made on the stove top or in a slow cooker with 3-8 hour cooking time.  

Ingredients:

2 lb  meaty pork bones

1 onion, cut in quarters
1 inch cube ginger , cut in 4
2 cloves garlic
1 teaspoon fish sauce*
 
4 Tablespoons dark soy sauce*
1 Tablespoon Mirin
1 teaspoon rice vinegar
 
For each bowl:

Cooked Pork, Beef  or Chicken
1 Green Onion
1-2 large mushrooms
1 Hard or soft boiled egg
Ramen Noodles* (Gluten free noodles in photo)
 
Any other ingredients to suit your taste: Basil leaves, cilantro, corn, bean sprouts, etc.
 
 
To make broth:
Best made in a pressure cooker, but can be made on a stove top or slow cooker.  Cook times vary from 3-8 hours with that method.
 
In an Instant pot type pressure cooker, place the bones, onion, ginger, garlic, and fish sauce.
Cover with 4 quarts of water, ensuring that the bones are all under  liquid.
Secure the lid, and set the timer to cook for 60 minutes.
After 60 minutes, let the cooker naturally release.
 
When done,  remove the bones and discard.  Strain the rest of the broth, keeping any small bits you like for flavor.
 
The broth can be refrigerated for up to 3 days or frozen for 5 months.
 
 
For the Ramen:
Boil eggs to the stage you like.
 
Combine the soy sauce, Mirin and vinegar in  small bowl, stir and set aside.
 
Slice or shred your meat as desired.
Chop the green onions in big chunks
Slice or cube the mushrooms as desired
Peel and slice or half the eggs.
 
Cook the Noodles according to package directions, then drain.

Heat the broth to boiling.
 
Assemble the bowl:
Spoon a couple of tablespoons of the soy sauce mixture into the bottom of a very large soup bowl or a ramen bowl. My bowls are 40 oz.
Add the desired amount of noodles to the bowl.
Top with Meat, onions, mushrooms, eggs and anything else you think sounds good.
Ladle some broth over everything, again, as much as you’d like.
Enjoy!