mulberryshoots

For the past weeks, I’ve been making bone broth in my new Instant Pot and also reading about how to make appetizing ramen one-bowl suppers. So today, I’m combining what I’ve made and learned for our first try at a customized ramen bowl for dinner. Here’s what I have to start with:

• a lovely piece of char-sui pork (barbecued) from the Asian market that I’ll heat up in the broth before slicing and serving;
• a container of bone broth to which I’ll add a scant spoonful of dashi powder and a spoonful of Ohsawa soy sauce for the “ramen soup base”;
• fresh Chinese spinach – unlike Western spinach (see photo) – which I will stir fry, drain and cut up before placing with the other ingredients on the bowl;
• 6-minute jumbo eggs with yolks that are still slightly runny, braised in a red-cooked sauce (soy, sherry, sugar) and cut in half just before serving;
• fresh Chinese noodles from the Asian market – boiled ahead of time, rinsed and drained before adding to the ramen broth

I happen to have all of these ingredients on hand to prepare ahead of time and assemble to make our noodle bowls for dinner.

Here are some photos along the way ~

chinese spinach and fresh chinese noodles

Chinese spinach (raw and cooked) to add to the ramen bowl

Char sui pork (barbecued) from the Asian market & braised 6 minute eggs

freshly cooked Chinese noodles

penultimate ramen bowls . . .