Chile de Arbol, stemmed
Silver Medal Ham, sliced into julienne strips
Egg, soft boiled
Shiitakes mushrooms, sautéed
Fresh spinach leaves
Green onion, cut thin on bias
Sesame oil, toasted
Hot chili oil
Seasoned rice vinegar
Furikake rice seasoning
In large stockpot or rondeau, over high heat
add vegetable oil and heat to lightly smoking. Add onions, ginger, and garlic,
and cook, tossing as needed until deeply charred on most sides. Add rib bones,
pork scraps, and mix well to combine. Continue cooking until you have a nice
color on the pork. Add the diced ham and cook until nicely browned. Add leeks,
scallions, mushrooms, star anise, chiles, and top with chicken stock.
Bring to a boil over high heat, skimming off
any foam as needed. Reduce heat to low and bring to a simmer. Continue cooking
until broth is slightly viscous, approximately 6 to 8 hours (topping with water
as necessary to keep bones submerged at all times). Once broth is ready, strain
out all solids and cook over medium heat until reduced to approximately 2 quarts.
Strain through a fine-mesh strainer. If you
prefer, you can strain again through a chinois or a fine-mesh strainer lined
with several layers of cheesecloth. Skim fat from top with a ladle and discard.
In a clean large pot, add pork broth and
miso, mix to combine, bring to a boil, then turn off the heat.
Slice the ham into julienne strips, roast on
a sheet pan at 350 degree for 12 minutes. Set aside.
Add a few shiitake mushrooms, ½ a
soft-boiled egg, a handful of baby spinach leaves, some scallions, sesame oil,
togarashi, lime juice, chili oil, rice vinegar, and furikake on top of noodles. Cover each bowl with one
fourth of the broth.
Add the roasted ham strips to each bowl
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