Slow Cooker Ramen

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Course: Soup
Prep Time: 15 minutes
Cook Time: 4 hours
Total Time: 4 hours 15 minutes
Author: Posh Journal

Ingredients

  • For Broth
  • 1 1/2 pounds pork butt/shoulder
  • 1 yellow onion coarsely chopped
  • 2 inches fresh ginger sliced
  • 4 cloves garlic minced
  • salt/pepper
  • 1 liter water
  • 1 Bigelow teabag
  • 5 tablespoons white miso paste may add more
  • 1/2 tablespoon white pepper
  • 1 cup Fresh Seaweed
  • 1 tablespoon mirin
  • 1/4 cup bonito flakes
  • For ramen and garnish
  • Dry Instant Ramen (removed the seasoning)
  • Green onion thinly sliced
  • Boiled eggs halved
  • Dry seaweed flakes
  • Fish cakes
  • Bamboo shoots (very strong taste you may skip this)
  • Fresh Red chilies sliced if you love heat
  • For Roasted Pork Bellies
  • 1 lb Pork bellies skin scored
  • 1 tablespoon Fennel seeds
  • 1/2 teaspoon Peppercorns
  • 1 Cloves Garlic
  • Salt/Pepper
  • 2 tablespoons Olive oil

Instructions

  • Season pork with salt/pepper then heat oil in a medium pan, add pork and cook until browned for about 3 minutes
  • Add yellow onion to the pan without stirring, cook for about 3 minutes
  • Add garlic, ginger, water and bigelow tea, let simmer for 1-2 minutes, remove the tea bag then transfer to crock pot/slow cooker
  • Add 4 tablespoon white miso paste, white pepper, fresh seaweed, mirin, bonito flakes then cook in high heat for 4 hours or cook on low for 7 to 8 hours, until the pork is extremely tender and falling apart.
  • Meanwhile, prepare the toppings while the broth is cooking.
  • Toast the fennel seeds and peppercorns in a frying pan for 2 minutes then pound them together in a pestle and mortar with some salt. Mix with olive oil and rub all over the pork
  • Sit on a wire rack in a roasting rack and roast for 1 hour at 350F
  • Follow the direction on the packaging to cook the dry ramen
  • To serve : place noodle in a ramen bowl then pour in soup, add boiled egg. Garnish with green onion, bamboo shots, seaweed, sliced red chilies and pork bellies
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