The stock for this soup is made from pork bones, chicken stock and skinless and fatless Pork which are boiled for 4 hours.
Ingredients
1 Tablespoon Oil
250 Grams Fatless & Skinless Pork slices
Salt to taste
1 Teaspoon Heaped Red Chilly paste
1 Red Chilly - chopped
1/2 Red Carrot - cut into matchsticks
1 Small Onion - cut in half
1/2 Stick Celery - chopped
1 Big Clove Garlic - chopped
1/2 Red Carrot - cut into matchsticks
1 Small Onion - cut in half
1/2 Stick Celery - chopped
1 Big Clove Garlic - chopped
2 French beans - chopped
1/2 Teaspoon Chopped Ginger
2 Litres Chicken stock
1 Teaspoon Soy sauce
1 Egg
1/2 Teaspoon Chopped Ginger
2 Litres Chicken stock
1 Teaspoon Soy sauce
1 Egg
140 Grams Ramen noodles
1/2 Leek - sliced
1 Spring onion/ Scallions - chopped
Red Chilli flakes to taste
Method
In a large pan heat a tablespoon of oil and slices of the pork and on high seal on all sides till brown.
Remove the pork, turn down the heat to medium and add in add onion, the french beans, red chilly paste, chopped red chilly, celery, garlic and ginger. Fry for 2 -3 minutes until the onion starts to soften, then add in the stock, pork bones, soy sauce and the sealed pork. Bring to the boil, then place a lid on the pan and cook it on very low flame for 4 hours.
Check two or three times during cooking, and if needed top up with a little boiling water. When the pork slices are cooked. and stock has reduced to at least an liter .
When this cools, keep this in the fridge to remove the fat that has formed on top and discard it ( since we want a clear stock). Take out the pork slices out, shred the pork using a fork.
Place a sieve over a large bowl and strain the cooking liquid. Throw the strained vegetables away and place the liquid back in the pan with the shredded pork and reduce the stock to 500 ml.
1/2 Leek - sliced
1 Spring onion/ Scallions - chopped
Red Chilli flakes to taste
Method
Remove the pork, turn down the heat to medium and add in add onion, the french beans, red chilly paste, chopped red chilly, celery, garlic and ginger. Fry for 2 -3 minutes until the onion starts to soften, then add in the stock, pork bones, soy sauce and the sealed pork. Bring to the boil, then place a lid on the pan and cook it on very low flame for 4 hours.
As the stock is being reduced let's boil the egg in a small pan. Just cover with cold water. Bring to the boil, then simmer for 4 - 5 minutes. Remove from the heat and place in a bowl of cold water to stop the cooking process. When cooled remove peel the egg and slice into halves. Keep aside.
In a another pan
Place the noodles in a pan of boiling water and boil for 3 - 4 minutes. Drain, run under cold water (to stop them sticking) and keep them to one side.
Heat a teaspoon of oil in a frying pan add the leek, carrot sticks, season with a pinch of salt and pepper then fry for 3 -4 minutes, stirring a couple of times.
To Assemble the Soup
Place the noodles into a serving bowl. Top with the hot broth, shredded pork, leek and carrot matchsticks. Place 2 halves in the bowl. Garnish the soup with spring onion greens, then sprinkle with chilly flakes before serving.
Enjoy.. drink it and eat it.. yum yum..
Labels : Soup, Pork, Ramen Soup, Spicy, Improv Cooking Challenge
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Check out what the other bloggers have made!
Japanese Yakisoba by Pandemonium Noshery
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Pork Lo Mein with Zoodles by Home Sweet Homestead
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Oh this looks so good. My recipe was really similar and I'm jealous it didn't work out to taste as good as it looks.
ReplyDeleteIt looks delicious and beautiful! I love green beans in soups!
ReplyDeleteI was going to make a composed soup and then ran out of time. Your soup is gorgeous Sneha.
ReplyDelete