½cuppeeled and thinly sliced carrotssliced on an angle
1cupfrozen cornthawed
½green cabbagecored and cut into bite-size pieces
4cupsbean sproutsrinsed well
2scallionsboth white an green parts, thinly sliced on an angle
Serve with:
28-30ozdried ramen noodles
6slicesor more of Kamaboko/Japanese fish cake
8cupsbasic ramen chicken stock (from above)
1 ½cupsshio base (from above)
Dash of hot chili oil
Lava eggssee notes
Instructions
Prepare basic ramen chicken stock:
Cut all the vegetables into large chunks. Add this into a large pot along with the rest of the ingredients. Bring to a boil and then lower the heat to let it simmer for the next 2 hours. Spoon off any scums that arise as it simmers
After 2 hours, strain the stock into a clean pot and discard all the solid. The stock is ready to be used. It can be stored in the refrigerator for up to 1 week or freeze if you plan to keep longer
Prepare shio base:
Prepare the shio base by combining all the ingredients for shio base in a saucepan. Place over high heat and bring to a boil, then reduce the heat and simmer for 10 minutes. Strain through a fine-mesh sieve
Prepare shio broth:
Combine the chicken stock and shio base in a pot and place over high heat to make the shio broth Bring just to a boil, then reduce the heat to low and cover to keep warm
Prepare pork topping:
Heat 2 Tbsp of the vegetable oil in a very large saute pan or wide-bottomed pot over high heat. Once hot, add the garlic and cook for 30 seconds, stirring constantly, but be careful not to let the garlic burn. Mix in the ground pork and cook for 2 minutes. Add the hoisin sauce and tobanjan/chili sauce and continue cooking, stirring constantly with a wooden spoon to break up the pork into small pieces. Cook for 5 minutes, then remove the pork from the pan and set aside
Add the remaining 2 Tbsp vegetable oil to the pan and return it to high heat. Add the onions, carrots, corns, and cabbage. Cook until the vegetables begin to soften, stirring often, about 3 minutes. Mix in the bean sprouts and reserved pork. Cook for 1 minute and remove from the heat
Serving:
Cook the ramen noodles in a pot of boiling water according to package instructions. Drain well and divide among 4 bowls. Top each bowl with one-fourth of the broth, vegetables, and pork, and garnish with fish cake, scallions, and hot chili oil to taste
Notes
Recipe for Lava eggs is here (though mine was overcooked by a minute in the photo! sad..sad!)