The nights here on the farm are quite chilly at the moment as it is getting down to about minus 1 or 2 each night. Therefore, it is perfect soup weather! Mr. Farmer thinks that soup is an entree only and it can't possibly suffice as a main. Well, while the cat is away the family will play. He spent a weekend down in Melbourne with some mates of his going to the footy, eating delicious food and having some time away off farm. It was just the children and I at home so I decided it was the perfect night for soup for dinner. Winner winner!
I actually made this with my sister a few weeks ago when we were down in Melbourne for a weekend. We were headed out the door all day with sporting commitments, a long lunch and some winery tastings. I had a hankering for Ramen after seeing all the posts in my Insta feed so I did a bit of a google and found one that I wanted to cook. My sister even managed to track down the dried kelp mentioned in one of the recipes so we were chuffed. Here is what you will need (the printable recipe has all of the details you need). Let's go:
I used a litre of home made chicken stock that I had handy in the freezer. I will make a post out of this in weeks to come as it truly is my go to thing at the moment! It really isn't hard to make your own stock and you shouldn't be afraid. I bought the Ramen noodles from one of the well known supermarkets here but you could use any noodles that you have in your pantry. I also bought the miso paste from the supermarket too. In fact, other than the dried kelp that I "borrowed" from my sister, all ingredients were bought at one of the leading supermarkets here in Oz.
You will notice that I cut the lean pork fillet in half as it actually looked way too phallic to keep whole :-). You get me I know you do. If you would like to use pork belly or even a boneless pork shoulder then that would be fine. You will also need mirin and cooking sake, light soy (or tamari if you have it - I didn't), a leek, carrot, some ginger, garlic and spring onions.
This recipe is so simple that you whisk the liquid ingredients and miso paste together in your slow cooker (amounts in printable recipe), add in half a cup of water, 2 teaspoons of sugar, drop in the cut up carrot, leek and spring onions, dried kelp (if you can find it) and pork fillet and set it to cook on low for seven hours. I put mine on at lunch time and it was ready just in time to sit and watch a movie with the kids before it was too late. When it is ready, strain the soup and shred the meat. Place your cooked noodles in a bowl, add some chilli oil if you dare, add some soup, shredded meat, spring onions and a soft boiled egg (place egg in boiling water for 6 minutes and I guarantee the egg will be perfect). I actually couldn't bare to waste the leeks and carrots so I put those in my bowl first before the noodles. I added a couple of bits of carrot to the kids too which they didn't notice. Top with spring onions and a sheet of dried seaweed (also purchased from supermarket) and a dash of sesame oil and slurp away. I was so full after my bowl I definitely did not need main course. Ha!
If you would like a printable PDF version of the recipe then please click on the "recipe" tab and you will find it there.
Hashtagaramas
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