chicken wings, and thighs
fresh ramen noodles, boiled and drained
( about 1/2-3/4 lb per bowl)
226.79 g Chinese barbecue pork (Char Siu) or 226.79 g
japanese braised pork
( Buta No Kakuni)
eggs, hard cooked cut lengthwise in half
( simmered in 1 cup char siu marinade with 1/2 cup water for flavor)
1 (170.09 g) package
dried bamboo shoots, soaked and boiled to soften
nori, seaweed cut julienne
- Choose soup bones that have joints and cartilage for maximum flavor. Bring the pot of water to a boil and add the pork bones and keep it boiling for about 10 minutes. Then dump out all the bones and liquid into a colander. Rinse the bones to remove blood and other impurities.
- Clean the pot, fill it with water again. When the pot boils, add the pork bones, the chicken wings and thighs and 1 tbsp of salt. Keep the pot on medium-high for at least 3 hours. I did twice as long. You want the stock to boil so that the flavor can be extracted from the bones and meat and turn the liquid milky. Taste and adjust if necessary. When it is time to take off the stove, skim the fat off the top and strain out the bones and the meat. Discard the bones and the meat. Return broth to just under a boil.
- Assemble all your ingredients like char siu, hard-boiled eggs, ramen noodles, and bamboo shoots. In each bowl, a portion of noodles topped by the pork and hard boiled eggs. Add the broth over the noodles. Garnish with bamboo shoots, scallions and seaweed.