Ramen

  • Ready in: 15 hours 15 minutes
  • Serves: 4
  • Complexity: medium
  • kcal: 322
Ramen

Ingredients

  • SALTED PORK:--
  • 500 g pork
  • 1 tsp salt
  • 1 tsp SIDS CRAZY SALT
  • SOUP:--
  • 6 cups water (1.5lt)
  • 50 g root ginger, sliced
  • 3 cloves garlic
  • 6 spring onions
  • 4 tbsp soy sauce
  • 2 tbsp saké
  • 1 tsp salt
  • 1 tsp sesame oil
  • NOODLES:--
  • 230 g ramen noodles or angel hair pasta
  • 8 cups water (2lt)
  • 2 tbsp baking soda
  • TOPPING:--
  • boiled egg halves
  • bean sprouts
  • spring onions, fine chopped

Directions

  1. Mix together salt and SIDS CRAZY SALT then rub on the pork and let sit overnight in the fridge.
    In a pot, bring to the boil water, ginger, garlic, spring onions and salted pork. Skim off fat etc. from the surface then simmer, covered, for 2 hours. Let the broth and pork cool completely in the pot. Strain and save the pork. Slice pork and set aside for a topping. Prepare the rest of the toppings before making the soup and noodles. (Once the noodles are cooked, you will have to add the soup and the toppings immediately or the noodles with go soft)
    Boil the broth and add the soy sauce, saké, salt and sesame oil. Simmer over a very low heat until the noodles are ready.
    In a pot of boiling water, add baking soda (it may boil over so be careful) then the pasta. Cook for 30 seconds then strain and immediately divide the pasta into bowls and add the soup.
    Top with boiled eggs, sprouts, spring onions and sliced pork.

    Note: If you slurp the pasta, the taste experience will heighten. Don't be scared!
    History: By 1900, restaurants serving Chinese cuisine from Canton and Shanghai offered a simple ramen dish of noodles (cut rather than hand pulled), a few toppings and a broth flavoured with salt and pork bones. Many Chinese living in Japan also pulled portable food stalls, selling ramen and gyōza dumplings to workers. By the mid 1900s, these stalls used a type of a musical horn called a charumera (from the Portuguese charamela) to advertise their presence, a practice some vendors still retain via a loudspeaker and a looped recording. By the early Shōwa period, ramen had become a popular dish when eating out. After World War II, cheap flour imported from the United States swept the Japanese market. At the same time, millions of Japanese troops had returned from China and continental East Asia from their posts in the Second Sino-Japanese War. Many of these returnees had become familiar with Chinese cuisine and subsequently set up Chinese restaurants across Japan. Eating ramen, while popular, was still a special occasion that required going out. In 1958, instant noodles were invented by Momofuku Ando, the Taiwanese-Japanese founder and chairman of Nissin Foods. Named the greatest Japanese invention of the 20th century in a Japanese poll, instant ramen allowed anyone to make an approximation to this dish simply by adding boiling water.