Dinner ideas

Ramen, pork and spinach soup

ramen, pork and spinach soup
1H 35M



1.Combine chicken, the water, leek, ginger and peppercorns in large saucepan; bring to the boil. Reduce heat; simmer, uncovered, 1 hour. Strain broth through muslin-lined sieve into large heatproof bowl; discard solids. Allow broth to cool; cover. Refrigerate until cold.
2.Place noodles in large heatproof bowl, cover with boiling water; separate with fork, stand 2 minutes, drain.
3.Skim and discard fat from surface of broth; return broth to same cleaned pan, bring to the boil. Stir in sauce, sake and oil; return to the boil.
4.Divide noodles, spinach, pork, chilli and nori among serving bowls; ladle broth into bowls.

It’s best to make the broth the day before you eat the soup, so that it can chill long enough for the fat to solidify on top. Scoop it away and discard it for a clear broth. Recipe is not suitable to freeze.


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