Working with some left over Pork Roast last couple days. With a Pork Barley and now a Pork Ramen. Had surgery this past week, taking it easy with some soups. We love homemade soups! This is a pretty simply Ramen.Soup: 1TBSP sesame oil 1 onion sliced 1TBSP fresh ginger root diced 4 garlic cloves minced 1TBSP garlic chili sauce 1/2CUP soya sauce 1/4CUP rice vinegar 2TBSP oyster sauce 1TBSP fish sauce 2-4 mushrooms your choice 1/2 pound napa cabbage or bok choy or chinese broccoli (really any green you want) cut up 1celery stalk thinly sliced Half carrot thinly sliced 2 green onions sliced (All these Vegetables are options you can put in the veggies you prefer) 2-3CUPS left over pork 2CUPS left over pork gravy (sub chicken stock) 2CUPS chicken stock or bouillon/water 1 cup water
Noodles: 1-2 packages of ramen noodles
4 hard boiled eggs Seawood
Bring the oil, onions, ginger, garlic, carrots, all the sauces, broths, gravy, and vinegar to a boil.
Boil for just a couple minutes then add in the rest of stuff. Reserving some green onions to sprinkle ontop. Hard boiled eggs & seawood are also reserved for the top too. Light boil about 15-20minutes. While that’s cooking you can work on your noodles.
Boil your noodles are per your instructions on pack. They don’t take long. I like to rinse mine under water once cooked it washes away more starch.I put about 3/4CUP noodles in each bowl. Then top with a couple big spoon fulls of soup.
Top with som sea weed, boiled eggs, green onions and sprinkle on sesame seeds.
