Spicy Ramen Recipe
Natural heritage Berkshire pork bone soup with a chicken and seafood broth, topped with roasted pork (charshu), bean sprouts, kimchee, a seasoned boiled egg, kikurage mushroom, and scallion. Yellow wavy noodles. Spicy (contains shellfish)
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Broth
Noodles and Toppings
Method
Broth Preparation
- 1
- 2
Simmering the Broth
Once boiling, reduce the heat to low and let it simmer for at least 6 hours. Skim off any scum that rises to the surface.
- 3
Flavoring the Broth
After 6 hours, strain the broth through a fine-mesh sieve to remove solids. Return the liquid to the pot and stir in soy sauce, miso paste, and chili oil. Simmer for an additional 30 minutes.
Noodles and Toppings Preparation
- 4
Cooking the Noodles
In a separate pot, bring water to a boil and cook the yellow wavy ramen noodles according to package instructions until al dente. Drain and set aside.
- 5
Preparing the Toppings
While the noodles are cooking, prepare the toppings: slice the roasted pork (charshu), chop the scallions, and rehydrate kikurage mushrooms if necessary.
- 6
Assembling the Ramen Bowl
To serve, place cooked noodles in a bowl, pour the hot broth over the noodles, and arrange the toppings: sliced charshu, bean sprouts, kimchee, halved seasoned boiled eggs, rehydrated kikurage mushrooms, and chopped scallions.