- 1 pound shredded pork shoulder
- 5 cups water
- 1/3 cup miso paste (to taste)
- 1 tbsp bonito soup stock (to taste)
- 1 tsp red pepper flakes chilli sauce (to taste)
- Firm tofu cut into cubes
- Green onions, chopped
- Whole kernel corn
- 2 soft boiled egg
- Fish cake, sliced
- 16 ounces ramen noodles (I like frozen ramen noodles)
- Cook and shred a pork shoulder. I like to use left over pork roast.
- Create the stock by adding the water to a large stock pot. Add the miso soup base, bonito soup stock and the red pepper flakes or a Japanese chili paste. Bring to a boil and stir to incorporate the soup bases.
- When the soup base is boiling, add the ramen noodles and boil for about 2 minutes. Cooking time will vary depending on the type of noodle your using.
- To soft boil the egg, bring a pot of water to a boil and gently add the egg to the boiling water. Boil for about 7 minutes, remove the egg and plunge into an ice bath to stop the cooking.
- To assemble the ramen, divide the ramen stock and noodles between four bowls.
- Top the ramen with shredded pork shoulder, tofu, green onions, whole kernel corn and the sliced fish cakes. Enjoy!
*Ramen is created to use a variety of ingredients. Use any toppings you would like being sure you have lots of textures and color.*