Name: Pork and mushroom ramen
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: Serves 4
Cuisine: Japanese
Ingredients: 10 ml/2 tsp chilli powder; 15 ml/1 tbsp Chinese five-spice powder; 10 ml/2 tsp palm sugar; 5 cm/2 in piece of fresh root ginger, peeled and sliced; 1 garlic clove, peeled; pinch of ground white pepper; 700 g/1½ lb pork shoulder; 30 ml/2 tbsp vegetable oil; 15 ml/1 tbsp soy sauce; 1 garlic clove, peeled and crushed; 400 g/14 oz shimeji, enoki and nameko mushrooms; 2 eryngii and matsutake mushrooms, sliced lengthways; 4–6 soft-boiled eggs; 2 spring onions/scallions, shredded lengthways; 1 sheet of nori, snipped into ribbons; 1 garlic clove, peeled and sliced; ground white pepper; 1 fresh red chilli, chopped; 30 ml/2 tbsp sake or rice vinegar; 400 g/14 oz fresh ramen noodles; 30 g/11/4 oz/½ cup mixed dried mushrooms; 1 litre/1¾ pints/4 cups of boiling water

Preparation info

Serves
4

Difficulty
Medium
Ready in
2 hr 30

Appears in

Ramen

By Heather Whinney

Published 2018

About

This substantial ramen-esque noodle dish makes good use of the multitude of cultivated mushrooms that are grown in abundance in Asia, using them both to make a flavoursome broth and as a crowning glory on top of the noodles, alongside slices of roast pork, a soft-boiled egg, chilli oil and shreds of dried seaweed.

Ingredients

For the base

1 litre/1¾ pints/4 cups of boiling water
30

Asia
Japan
Main course
Spicy
Soup

Method

Preheat the oven to 230°C/450ºF/Gas 8. To prepare the pork, first place the joint in a roasting pan. In a small bowl, mix together the oil, soy sauce and the crushed garlic, then coat the pork with the mixture.

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Ingredients

For the base

Method

Part of