Ramen

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Step 1

Bake or broil the vegetables in the oven to brown them.

Step 2

Transfer the veggies to the pot with pork ribs, add water, ginger, star anise and cloves. Bring to a boil and cook for 6-12 hours on low heat without the lid.

Step 3

Marinate the eggs. Boil for 8mins and peel them. Add water, soy sauce, sugar, mirin, rice vinegar, green tea leaves into the pot and bring to a boil. Cool and pour over the eggs in a container. Marinate for 2-14 hours.

Step 4

Remove the stock from the heat, transfer the meat to a separate container, let it cool and cut into thick slices. Caramelize the meat on both sides with oyster sause in a pan. Or if the meat is well cooked and tender, pull it to make a pulled pork. Remove the veggies from the stock.

Step 5

In a separate pot with a thick bottom, add tomato paste, gochujang, soy paste, oil, rice flour (if you want), stir for 30 seconds, add broth and bring it to a boil

Step 6

Add all the dried ingredients (kombu, wakame, shiitake), boil for 3min. Taste and adjust with salt, mirin, soy sauce.

Step 7

Boil ramen noodles add oil so they don't stick together.

Step 8

The broth should be moderately salted, spicy with a small amount of sour taste, slightly sweet. The desired taste can be achieved with additional spices and ingredients, such as lime juice or zest, sriracha sauce, hoisin sauce, kimchi cabbage, miso paste, gochujang paste, sesame oil. According to the classics, boiled noodles are first placed in a plate, meat, egg, optional kimchi, corn, broccoli are added and the broth is poured.