I made this ramen with a very simple pork stock but you can adjust it to your liking. If you want a creamier consistency, you can add chopped pigs trotters. I prepared the stock the night before so for breakfast there was not much to be done. I love avocado on tortilla soup so why not on ramen? I topped it with wasabi Furikake to keep the Asian flavors going.
This recipe serves 2.
250grs of ramen noodles
1 avocado, thinly sliced
½ cup of kimchi
For the pork stock:
1 kilo of pigs ribs, chopped into chunks
2 cloves of garlic, peeled and smashed
1 piece of ginger, about the size of your thumb
1 white onion, peeled and cut in half
1 medium carrot, chopped
2 litters of boiling water
1 tablespoon of vegetable oil
Black sesame seeds
Lime wedges (optional)
Place the vegetable oil in a large saucepan over medium heat. Add the pig’s bones and brown them. Then add the garlic, onion, ginger, carrot. Stir for 1 minute and then add the boiling water. Let it simmer for about 1 hour, removing the foam from time to time. Strain the stock and discard of the solids. Let it cool down before covering it and placing it in the fridge overnight.
The next morning, remove the stock from the fridge. I like to scoop out the fat from the top and discard of it. Then heat up the stock in a saucepan.
Cook the ramen noodles as instructed on the package. Then drain them.
Place the egg in a saucepan over medium heat and add boiling water. Boil it for 7 minutes. Remove the shell and slice it in half.
To plate up, divide the ramen noodles in between two bowls. Add the stock, avocado, kimchi and egg. Sprinkle some wasabi Furikake over the avocado, and some black sesame seeds and chopped chives over the soup. I like to serve it with sesame oil, soy sauce, chili oil and a wedge of lime on the side.