Delicious ramen noodle bowl with crispy pork belly and mushrooms
This delicious bowl with ramen noodles, crispy pork belly and a lot of mushrooms is the ultimate comfort food bowl. And so delicious!
Ramen noodle bowl with pork belly
I first made this delicious ramen noodle bowl ages ago and it is so good and so easy to make that it has been on the menu many times since that first time. There is something utterly satisfying about a good pork belly and this recipe is no exception to that rule. Now the first thing you need to make sure of is that you have ready cooked pork belly. You crisp it up in a skillet but obviously it needs to be cooked first.
The recipe is in two parts. The first part is making the stock for the noodle bowl. Since that is a big part of the total flavor of the dish it is essential that you give it some time for the flavors to infuse. For this recipe I used coconut aminos since that is what I had on hand, but you can definitely substitute for a good quality soy sauce instead.
Making the stock
To make the stock you start with a base of chicken stock. But first you take a large pot and add a bit of oil to it. Then start with the onions and add the garlic. Make sure not to burn the garlic as that will definitely have an impact on flavor. Add the other aromats and let it simmer for about half an hour.
In the meantime you can cook your noodles and prepare the mushrooms. You can use a combination of mushrooms like shiitake mushrooms or chestnut mushrooms or enoki mushrooms. Whichever you like. Finely slice your green onions too.
It’s very easy to add additional things to your noodle bowl. I love adding some soft-boiled eggs to the dish. That looks delicious and tastes delicious too! A little splash of sesame oil is also great for flavor and I sometimes add a bit of miso paste to the stock. Hoisin sauce or chili paste are also great additions.
As with any bowl of ramen the toppings are what make the dish. A sprinkling of sesame seeds is also a great idea and I love adding extra vegetables to it as well. Think about adding some briefly blanched bok choy for instance. The pork belly slices are crisped in a hot skillet with some oil. I love to have the fat rendered mostly so you’re left with the crispy bits. Make sure you use thin slices for the topping. Finish with the spring onions and serve the bowl hot!
Also try these pork belly dishes
Ramen noodles with mushrooms and pork belly
For the broth
- 500 ml stock 2 cups
- 400 ml water 1 3/4 cup
- 3 cloves garlic chopped
- 4 tbsp coconut aminos
- 1/2 tsp chinese 5 spice
- 1 red chili in pieces, seeds removed
- 2 pcs galangal
- 1 pcs lemon grass
- 1 tbsp oil
Topping and filling
- 150 gr ramen noodles
- 250 gr enoki mushrooms chopped
- 250 gr wild mushrooms chopped
- 2 tbsp butter
- 300 gr pork belly cooked and in pieces
- 2 spring onions finely chopped
- 1 bunch broccoli cress or another type of cress
- 3 tbsp hoisin homemade or store bought
- Take a large pan and briefly bake the garlic. It can color a little bit but shouldn’t become brown. Add the stock, the water, the coconut aminos, herbs and spices
- Bruise the galangal and the lemon grass and add to the pan. Leave to simmer slowly for about half an hour. Taste and add seasoning where needed.
- Heat the butter in a frying pan and bake the mushrooms with spices of your choice until cooked. Set aside.
Turn the heat up and add some oil to the pan. Bake the pork belly cubes until nice and crispy. Leave to drain on kitchen paper.
- Cook the noodles in the meantime. Once your stock is up to taste, build your bowls. Place four bowls and add the cooked noodles.
- Pour the hot broth on top and place the mushrooms, spring onions and the crispy pork belly on top. Add the broccoli cress and pour over a little hoisin sauce. Eat right away.
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.