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.
No comments:
Post a Comment