Ramen

Molly Snyder

[For Broth]

2 to 3 chicken thighs

1 kg pork ribs (with bone)

Handful dried mushrooms

25 g sliced ginger root

2 cloves garlic

2 star anise

small bunch green onions

1 tbsp miso paste

2 tbsp mirin

3 tbsp soy sauce

2 chicken bouillon

splash of dark soy sauce

[Noodles]

Fresh angel hair pasta

baking soda

[Egg Garnish]

6 eggs

120 ml soy sauce

120 ml mirin

200 ml sake

100 g caster sugar

200 ml water

[Toppings]

Bean sprouts

fresh sliced mushrooms

red chilies

nori sheets

1 bunch fresh cilantro

Put chicken thighs and pork ribs into water, bring to boil. Add dried mushrooms, green onions, ginger, garlic, and star anise into pot.

Simmer on low heat for 8 hours.

Bring water to a boil. Using metal tip, poke holes into the bottom of the eggs. Carefully lower eggs into pot, boil for 6 minutes. Cool off, put eggs in container to marinate in the fridge for about 12 hours.

Strain the stock. Using forks, pull meat apart, set aside for topping. Pour broth back into pot. Whisk in miso paste, mirin, and soy sauce.

Boil water with baking soda, stir in noodles, strain. Do not over cook noodles.

Add noodles to bowl, slice toppings and arrange in bowl. Cover with broth, serve.

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