The Mixed Stew is going on hiatus this week. We will be back on February 2nd with new recipes. Enjoy a helping of hearty repeats to warm up the winter.
Rich and smooth broth ala pork leg bones
Homemade ramen soup takes a slow cooking time but it’s worth it. Hold on to at least two pork shoulder bones from previous roastings to make this on a cold and dreary day. The amount of meat left on the bone doesn’t matter. We're making a broth, remember? We’re concerned with boiling the bones slowly until the broth acquires a yummy pork flavor.
What you will need:
1 large stock pot w/ lid
1 big metal spoon
2 pork shoulder bones, kept in the freezer as leftover from roasts
1 large onion, sliced very thin
4 garlic cloves, left whole
3 cups water
1 quart chicken broth
1 chilled package Japanese somen noodles/ Asian-style noodles for soup, fully cooked
1 bunch fresh watercress, washed clean
1 bunch baby bok choy, washed clean
1 cup diced chives or diced green onion
Japanese fish cake roll, sliced thin
4 hard boiled eggs
Salt to taste
Cooling and Directions:
Place pork bones, garlic, onion and water in stock pot at high heat. Cover with lid. Let ingredients reach a rolling boil then lower to medium heat. Let ingredients slowly simmer for 40 to 50 minutes. Next, pour in chicken broth and return lid. Let broth slowly simmer for another 40 minutes. The broth should turn milky, brown, and cloudy. The broth is now ready to serve. Add salt to your liking in individual servings. Serve noodle soup in individual bowls with veggies, eggs, and fish cake pieces to add to the noodles and hot broth.