Today I will be attempting to make ramen from scratch. I officially started at midday, and it will probably take up a good proportion of the rest of the day. But, I’m still sick anyway and therefore don’t have anything better to do anyway.
It’s going to be a chicken based ramen stock, just because the recipe was easier than a pork one, so hoping it will be good.
Here’s the first stage – boiling up the chicken carcass & wing tips for stock and frying the garlic, ginger & leeks.
Chashu pork (under the foil drop lid) and eggs cooking
The pork is smelling amazing by the way.
The noodles are going in to boil.
Toppings ready to go!
Let’s have a closer look at those eggs.
The finished products!
Well they look fantastic. Let’s hope they taste good! I’ll report back.
And the verdict?
Steve gives it the thumbs up (and went back for seconds)
It was delicious! Besides Gumshara in Sydney, hands down the best ramen I’ve had outside of Japan!
Many thanks to the fantastic recipe which comes from here:
(I was kind of skeptical about the soy milk, but it worked so well. I reckon it’s the secret ingredient)
And the pork recipe from here:
Oh, and the best bit? There’s enough left for dinner tomorrow!