Main · pork
Pulled Pork Ramen with Smoked Broth
A deeply savoury ramen that leans into the smoke. Soft-boiled egg, spring onion, and a tangle of noodles in a broth built from the brisket juices left in the bag.
Ingredients
- —250g Symi's Pulled Pork, heated, reserve the bag juices
- —2 portions ramen or thin egg noodles
- —800ml good chicken stock
- —2 tbsp white miso paste
- —1 tbsp soy sauce
- —1 tsp sesame oil
- —2 soft-boiled eggs, halved
- —3 spring onions, sliced thin
- —1 sheet nori, torn
- —Chilli oil to serve
Method
- 1.
Bring the chicken stock to a simmer. Add the miso, soy sauce, and the reserved bag juices from the pulled pork. Stir to combine and taste for seasoning.
- 2.
Cook the noodles according to the packet. Drain and divide between two deep bowls.
- 3.
Ladle the hot broth over the noodles.
- 4.
Top with pulled pork, the halved soft-boiled eggs, spring onion, and torn nori.
- 5.
Finish with sesame oil and chilli oil. Serve immediately.