Chashu Pork Ramen
Enjoy a comforting and flavorful bowl of homemade ramen with this recipe. Delight in tender noodles swimming in a rich toridashi stock infused with aromatic ginger and garlic. The bowl is generously filled with an array of textures and flavors from shiitake mushrooms, carrots, bean sprouts, and more. Topped with slices of chashu pork, soft-boiled eggs, and a kick of heat from spring onions and red chili, this dish is a perfect blend of savory and spicy notes. Complete your ramen bowl with a drizzle of chili oil, a dash of shichimi togarashi, and a sprinkle of dried tuna flakes for an authentic touch. Serve hot and savor the delicious medley of tastes in every spoonful.
— Constant Cookbook
Ingredients
- 750g/1lb 10oz ramen noodlesnoodles
- drizzle sesame oil
- 2.5 litres/4½ pints toridashi stock
- 30g/1oz fresh root ginger
- 2 garlic
- 10 fresh shiitake mushrooms
- 1 carrot
- 100g/3½oz shimeji mushrooms
- 200g/7oz soya beansproutsbeansprouts
- 50g/1¾oz sliced bamboo shoots
- 100g/3½oz enoki mushrooms
- 200g/7oz choi sum, ends trimmed and cut in half
- 500g/1lb 2oz chashu pork
- 4 spring onion
- 1 long red chilli
- 4 whole tomago eggs
- Japanese shop-bought chilli oil
- shichimi togarashi (Japanese seven-spice seasoning
- dried tuna flakes
Instructions
- Cook the noodles following the instructions on the packet. Once cooked, drain and drizzle with a little sesame oil to stop the noodles from sticking.
- Heat the stock in a large pan with the ginger, garlic, shiitake mushrooms and carrots.
- Simmer for 5-8 minutes. Add the shimeji mushrooms.
- Carefully arrange the warm noodles, beansprouts, bamboo shoots, enoki mushrooms, choi sum and sliced pork in four large serving bowls.
- Carefully pour the stock over the pork and vegetables with a ladle. Top with the spring onions and sliced chilli.
- Carefully half the eggs and place on the top of each serving.
- Serve at once with a drizzle of chilli oil, a sprinkling of shichimi togarashi (Japanese seven-spice seasoning) and a flourish of dried tuna flakes (if liked).
Cook Time
10M
Prep Time
PT30M
Yield
Serves 4
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