As it turns out, I didn’t need to go to an Asian market to get the ingredients I needed for ramen. I was able to find everything I needed in the international aisles of Wegman’s.
I picked up a bottle of mirin, some kombu and some shiitake mushrooms. And then I put them back on the shelves, for two reasons:
- I have so many bottles of oils and vinegars in my pantry already. Maybe I should use some of them up before adding to the collection.
- I wanted the stock to be fairly simple one that uses ingredients we all have on hand.
So instead of mirin, I used rice vinegar and a bit of sugar. It may not be the perfect substitution, but the ingredients of mirin (at least the bottle I found) were water, rice and corn syrup, so it seemed like a reasonable move that would give a similar end result.
Instead of shiitake mushrooms and other “traditional” Asian vegetables, I used leftover roasted vegetables. Shiitake mushrooms are expensive! Maybe I need to buy them dried?
I did stick with the noodles designated for ramen, if only because I was able to find them for a reasonable price. But you could also use rice noodles instead.
Adapted from the Momofuku cookbook
This recipe is an ideal way to use up some of the leftovers from wine braised pork shoulder. Use the bones and trimmed fat for the stock. Shred the pork and scoop out about 1 cup of leftover vegetables, draining as much of the sauce as possible. If you don't have any vegetables left, you could also use frozen sugar snap peas instead.
If you can't find ramen noodles, you can also use rice noodles or fresh lo mein noodles.
- Bones and trimmed fat from 1 1/2 pounds Boston butt
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 2 teaspoons granulated sugar
- 8 cups water
- 1 cup cooked pork, shredded
- 1 cup roasted vegetables OR 1 cup frozen sugar snap peas
- 10 ounces ramen noodles
- Combine the bones, soy sauce, vinegar, sugar and water in a large stockpot and bring to a boil. Lower the heat so that the water is just simmering and allow to cook for about an hour to an hour and a half, or until the broth is reduced by 1/3 - 1/2. Strain into a clean bowl or container.
- Prepare the noodles as instructed on the package.
- Meanwhile, heat up the pork and vegetables. If you made the broth in advance, it should also be reheated until piping hot at this time.
- Spoon the noodles into two bowls, then divide the pork and vegetables between the bowls. Ladle some hot broth on top (you will have a few cups of broth left over).
Make Ahead and Storage
The broth can be made up to 3 days in advance. I like to make it the same evening as my wine braised pork shoulder so that I can quickly make ramen later in the week. Refrigerate in a sealed container until ready to use.
This recipe does make approximately twice the amount of broth that you need. Use the rest to make more ramen or in another pork dish.