Ramen noodles with mushrooms and pork belly
Ingredients
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
Instructions
- 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.