we are gonna make the mighty ramen it’s
one of Japan’s most treasured dishes
slow-cooked and packed with flavor we’re
talking about the most beautiful sort of
nutrient-dense broth
something you can hold and makes you
feel good when you’re sad it makes you
happy it’s just an incredible broth it’s
a truly indulgent weekend feast of soft
noodles tender pork belly rich soil
marinated eggs vibrant greens and punchy
pickles all wrapped up in aromatic Asian
flavors and it all starts here with some
humble bones step 1 the broth in a pan
fry off a handful of pork bones 8
chicken wings 2 thumb sized pieces of
ginger and 5 cloves of garlic in a
little drizzle of sesame oil I wanted to
have attitude color caramelization so
we’re gonna roast these off you can have
any meat in your finished broth I’ve
chosen to go with pork belly right but
I’m already starting to think about
garnishes remember ramen is the ultimate
broth with the ultimate pin pitch and
garnishes right so I want some crunchy
bits of bashed-up cracklings and we love
cracklins so I’ve just rubbed this pork
skin with a little sesame oil and that’s
gonna get roasted at the same time as
these bones and then I’ll show you the
next bit pop in the oven for 45 minutes
at 200 degrees Celsius and just let it
do its thing hot pan coming through okay
so we have a nice piece of crackling
look at that when it’s smashed up
seasoned up that’s a brilliant little
sprinkle to go with our lovely ramen so
that goes to one side however look in
here I mean listen to it chicken wings I
got crispy it’s ready to give all its
flavor over now let’s get that on a hob
at 1 tablespoon of miso paste and top it
off with 3 liters of water then add the
pork belly that you remove the skin from
I’m just gonna simmer this for hours and
hours and hours and that’s gonna bring
out all the flavor it’s gonna give
gorgeous color I don’t want to boil it I
want to really have a gentle gentle heat
now leave to simmer for 4 hours you
can’t rush this it’s gonna be an
incredible flavor packed base for the
rest of the ramen over here I’m actually
gonna cook some lovely soy marinated
eggs these eggs are a traditional
compliment to ramen tasty and beautiful
they’re sweet and salty on the
outside and rich and golden on the
inside adding color and flavor to the
ramen this is eggs on another level like
you ain’t tasted before
start by soft boiling 6 large eggs for 4
to 5 minutes then drain and set to one
side to cook while you make your
marinade I’m gonna put in 200 mils of
low salt soy sauce then I’m gonna put a
lovely fragrant spice star anis I’m
gonna put in some mirin it’s sweet
Japanese wine condiment I’ve got some
garlic here and then I’ve got some
ginger don’t even bother peeling it Oh
big flavor explosive flavor once the
marinade has reached a boil take it off
the heat and allow to cool while you
peel your eggs then put it all into a
ziplock plastic bag absolutely gorgeous
and just wind it up like this put it in
the fridge the longer you keep it in it
the stronger the marinade and flavor
let’s talk about all the things we’ll
use to make a ramen really colorful and
fun it’s all the added extras that make
a ramen so satisfying contrasting colors
flavors and textures which make this
soup just sing I’m mixing traditional
Japanese accompaniments like seaweed
with some new twists like fiery kimchi a
fermented Korean cabbage that’s
absolutely delicious I’ve also got some
fresh bean sprouts and some cooked soba
noodles
we’ve got steamed greens here I don’t
need to tell you how to steam greens
steam it and with the spinach just wring
it out super tight until you’ve got a
dense ball of goodness like that finally
the all-important garnishes I’ve got the
crumbled pork crackling toasted sesame
seeds slice chilies spring onions and
line so after four hours of simmering
the pork and broth you’re ready to
assemble your ramen the pork is nice and
tender and you can just tell by sort of
pinching it and if it’s kind of coming
away from the bone we’re laughing so
let’s just get that pork out look at
that just falling off the bone let’s
plate it up let’s go in with our noodles
here let’s get a nice slice of that
gorgeous pork on top stack a warm bowl
with your veggies noodles and pork and
top it all off with that beautiful
steaming broth now for the traditional
soy marinated eggs so just cut through
and look there guys
a lovely soft-boiled egg really really
nice chili and stuff going on
the lovely pork cracklins common sense
tells you that’s gonna taste absolutely
gorgeous it’s so worth all that love
care and attention every mouthful is
different from the rich soy marinated
eggs and the fresh greens to the soft
Nell in your mouth pork belly and
crunchy cracklings it all comes together
with that flavor pack broth have a
little try gorgeous absolutely delicious
ramen good for the soul good for the taste buds and very good for you
one of Japan’s most treasured dishes
slow-cooked and packed with flavor we’re
talking about the most beautiful sort of
nutrient-dense broth
something you can hold and makes you
feel good when you’re sad it makes you
happy it’s just an incredible broth it’s
a truly indulgent weekend feast of soft
noodles tender pork belly rich soil
marinated eggs vibrant greens and punchy
pickles all wrapped up in aromatic Asian
flavors and it all starts here with some
humble bones step 1 the broth in a pan
fry off a handful of pork bones 8
chicken wings 2 thumb sized pieces of
ginger and 5 cloves of garlic in a
little drizzle of sesame oil I wanted to
have attitude color caramelization so
we’re gonna roast these off you can have
any meat in your finished broth I’ve
chosen to go with pork belly right but
I’m already starting to think about
garnishes remember ramen is the ultimate
broth with the ultimate pin pitch and
garnishes right so I want some crunchy
bits of bashed-up cracklings and we love
cracklins so I’ve just rubbed this pork
skin with a little sesame oil and that’s
gonna get roasted at the same time as
these bones and then I’ll show you the
next bit pop in the oven for 45 minutes
at 200 degrees Celsius and just let it
do its thing hot pan coming through okay
so we have a nice piece of crackling
look at that when it’s smashed up
seasoned up that’s a brilliant little
sprinkle to go with our lovely ramen so
that goes to one side however look in
here I mean listen to it chicken wings I
got crispy it’s ready to give all its
flavor over now let’s get that on a hob
at 1 tablespoon of miso paste and top it
off with 3 liters of water then add the
pork belly that you remove the skin from
I’m just gonna simmer this for hours and
hours and hours and that’s gonna bring
out all the flavor it’s gonna give
gorgeous color I don’t want to boil it I
want to really have a gentle gentle heat
now leave to simmer for 4 hours you
can’t rush this it’s gonna be an
incredible flavor packed base for the
rest of the ramen over here I’m actually
gonna cook some lovely soy marinated
eggs these eggs are a traditional
compliment to ramen tasty and beautiful
they’re sweet and salty on the
outside and rich and golden on the
inside adding color and flavor to the
ramen this is eggs on another level like
you ain’t tasted before
start by soft boiling 6 large eggs for 4
to 5 minutes then drain and set to one
side to cook while you make your
marinade I’m gonna put in 200 mils of
low salt soy sauce then I’m gonna put a
lovely fragrant spice star anis I’m
gonna put in some mirin it’s sweet
Japanese wine condiment I’ve got some
garlic here and then I’ve got some
ginger don’t even bother peeling it Oh
big flavor explosive flavor once the
marinade has reached a boil take it off
the heat and allow to cool while you
peel your eggs then put it all into a
ziplock plastic bag absolutely gorgeous
and just wind it up like this put it in
the fridge the longer you keep it in it
the stronger the marinade and flavor
let’s talk about all the things we’ll
use to make a ramen really colorful and
fun it’s all the added extras that make
a ramen so satisfying contrasting colors
flavors and textures which make this
soup just sing I’m mixing traditional
Japanese accompaniments like seaweed
with some new twists like fiery kimchi a
fermented Korean cabbage that’s
absolutely delicious I’ve also got some
fresh bean sprouts and some cooked soba
noodles
we’ve got steamed greens here I don’t
need to tell you how to steam greens
steam it and with the spinach just wring
it out super tight until you’ve got a
dense ball of goodness like that finally
the all-important garnishes I’ve got the
crumbled pork crackling toasted sesame
seeds slice chilies spring onions and
line so after four hours of simmering
the pork and broth you’re ready to
assemble your ramen the pork is nice and
tender and you can just tell by sort of
pinching it and if it’s kind of coming
away from the bone we’re laughing so
let’s just get that pork out look at
that just falling off the bone let’s
plate it up let’s go in with our noodles
here let’s get a nice slice of that
gorgeous pork on top stack a warm bowl
with your veggies noodles and pork and
top it all off with that beautiful
steaming broth now for the traditional
soy marinated eggs so just cut through
and look there guys
a lovely soft-boiled egg really really
nice chili and stuff going on
the lovely pork cracklins common sense
tells you that’s gonna taste absolutely
gorgeous it’s so worth all that love
care and attention every mouthful is
different from the rich soy marinated
eggs and the fresh greens to the soft
Nell in your mouth pork belly and
crunchy cracklings it all comes together
with that flavor pack broth have a
little try gorgeous absolutely delicious
ramen good for the soul good for the taste buds and very good for you
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