Gluten Free Chashu Ramen
Homemade chashu ramen takes a bit of prep work, but comes together super fast the day of serving
Ingredients
- 4 cups pork bone broth can sub chicken bone broth or dashi stock
- 6 TBSP chashu tare simmering liquid from the chashu pork
- 4 slices chashu pork see notes
- 2 marinated soft boiled eggs see notes
- 2 servings noodles of choice
- 1 cup chopped napa cabbage (optional)
- 1/4 cup enoki mushrooms (optional)
- 1 tbsp chashu fat see notes
- dried chili threads (optional)
- diced scallions (optional)
Instructions
- Boil 1 pot of water for the noodles. Cook per package instructions.2 servings noodles of choice
- In a separate pot, boil the pork bone broth and add the napa cabbage and enoki mushrooms if using to cook). Lower to simmer and allow to cook.4 cups pork bone broth, 1 cup chopped napa cabbage (optional), 1/4 cup enoki mushrooms (optional)
- In 2 ramen bowls, add the chashu tare, 3 tbsps per bowl6 TBSP chashu tare
- Remove the vegetables from the simmering pork bone broth and put some at the base of the bowl. This is an optional step, but I like doing this to help bulk up the ramen serving with more nutritious vegetables instead of more noodles.If wanting a more indulgent ramen-eating experience, add back some chashu fat to the simmering broth now to allow it to melt into the broth.1 tbsp chashu fat
- Drain the noodles and rinse under cold water to remove excess starch. Add to the ramen bowls.
- Add rest of vegetable to top and place the sliced chashu pork and cut soft boiled egg to the top of the noodles.4 slices chashu pork, 2 marinated soft boiled eggs
- Pour the hot broth overtop the dish until filled.
- sprinkle the chili threads and/or scallions on top for garnish.dried chili threads (optional), diced scallions (optional)