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  • Ham Ramen with Pork Broth, Shitakes, Soft boiled egg and Noodles

    Ingredients

    Pork Broth

    12 portions

    • Ingredients
      Amount
    • Vegetable oil
      2 Tbsp.
    • Onions, peeled and diced
      1 ea.
    • Ginger, sliced
      ¼ cup
    • Garlic, crushed
      8 cloves
    • Pork ribs with meat
      2 lbs.
    • Pork scraps
      ½ lb.
    • Farmland Ham, diced
      1 cup
    • Leek, sliced
      1 ea.
    • Scallions, chopped
      4 ea.
    • Mushrooms, sliced
      5 ea.
    • Star anise
      5 ea.
    • Chile de Arbol, stemmed
      3 ea.
    • Chicken stock
      8 cups

    For the ramen

    • Ingredients
      Amount
    • Miso paste
      2 Tbsp.
    • Pork broth (recipe above)
      2 qt.
    • Ramen noodles, fresh or dried
      1 pkg.

    • Ingredients
      Amount
    • Farmland Silver Medal Ham, sliced into julienne strips
      1 lb.
    • Vegetable oil
      1 tsp.

    Garnish

    • Ingredients
      Amount
    • Egg, soft boiled
      6 ea.
    • Shiitakes mushrooms, sautéed
      ½ lb.
    • Fresh spinach leaves
      as needed
    • Green onion, cut thin on bias
      as needed
    • Sesame oil, toasted
      as needed
    • Lime juice
      1 tsp.
    • Togarashi
      as needed
    • Hot chili oil
      as needed
    • Seasoned rice vinegar
      as needed
    • Furikake rice seasoning
      as needed

    Method

    For the broth:

    1. 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.
    2. 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.
    3. 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.
    4. In a clean large pot, add pork broth and miso, mix to combine, bring to a boil, then turn off the heat.
    5. Slice the ham into julienne strips, roast on a sheet pan at 350 degree for 12 minutes. Set aside.

    For service:

    1. In a large pot, bring 6 quarts of water to a boil. Add the ramen noodles to the boiling water and cook according to instructions. When cooked, immediately remove noodles and equally divide them into four large soup bowls.
    2. 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.
    3. Add the roasted ham strips to each bowl and serve.
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