400g sliced cooked Pork (the belly (streaky) is best for this) or Chicken. If using the pork belly, roast it in the oven well-seasoned until crisp and cooked. You can then let it cool before slicing or even cook a day in advance. If using chicken, it’s best to use a whole chicken and boil it with vegetables in a pot. This stock will then be the base for your ramen. When the pork or chicken is cooking it will render the fat from either the roasting tray for the pork or it will float to the top of the pot from the chicken. Keep this fat as it is fantastic to use at the very end and pour some of it on top of your ramen just before serving.
2 tsp sesame oil
For the garnish:
100g baby spinach or pok choi or your favourite leafy greens
4 soft boiled free range Irish hens eggs peeled and halved
1 sheet dried nori, finely shredded
sliced green scallions
Mix 700ml chicken stock, 3 halved garlic cloves, 4 tbsp soy sauce, 1 tsp Worcestershire sauce, a sliced thumb-sized piece of ginger, ½ tsp Chinese five-spice, 1 whole chilli cut lengthways and 300ml water in a stockpot or large saucepan, bring to the boil, then reduce the heat and simmer for 5 mins.
Taste the stock – add a little more soy sauce to make it saltier to your liking.
Cook 375g ramen noodles following the pack instructions, then drain and set aside.
Slice 400g cooked pork or chicken and reheat by frying in 2 tsp sesame oil until just starting to brown, then set aside.
Divide the noodles between four bowls. Top each with a quarter of the meat, 25g of greens and two boiled egg halves each.
Strain the stock into a clean pan, then bring to the boil once again.
Divide the stock between the bowls, then sprinkle over 1 shredded nori sheet, sliced scallions and a sprinkle of sesame seeds. Add a spoon of the pork/chicken fat over the top and serve