Servings: 4
Prep time: 25 minutes
Total time: 2 hours
Ingredients
1 pound|450 grams pork spareribs
1 (3-4 pound|2 kilogram) chicken
¼ ounce|10 grams kombu
1 cup|90 grams dried shrimp
5 dried shiitake mushrooms
6 medium garlic cloves, minced
1 leek, including dark green parts, sliced and washed
1 medium carrot, peeled and sliced
1 (1-inch) piece ginger, peeled and thinly sliced
¼ cup|60 ml soy sauce
4 teaspoons hondashi
½ teaspoon white pepper
4 (3-ounce|85-gram) packets ramen noodles
2 scallions, thinly sliced
prepared fish cake, sliced
Hawaiian BBQ beef skewers, to serve (optional)
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Directions
- Place the ribs and chicken in a pressure cooker and cover with 8 cups|1893 ml of water. Cover the pressure cooker, bring to low pressure, and cook for 45 minutes. Allow the pressure cooker to depressurize.
- Combine the kombu, dried shrimp, mushrooms, garlic, leek, carrot, and ginger in a large saucepan. Carefully pour the broth through a fine-mesh strainer into the bowl of chopped vegetables. Stir and let the broth steep for 45 minutes. Strain the broth into a large pot and keep warm over medium-low heat.
- Bring a large pot of unsalted water to a boil. Add the ramen noodles and cook according to the package directions. Drain.
- Place 1 tablespoon soy sauce, 1 teaspoon hondashi, and ⅛ teaspoon white pepper in the bottom of 4 serving bowls. Add about 1 ½ cups hot broth to each bowl. Place a serving of noodles in each bowl and stir with chopsticks or tongs. Garnish with the fish cake and green onions to serve.
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