‘Rock star’ ramen

Serves: 4
Course: Main Course
Cooking Time: 0 hr 30 mins
  • For the broth
  • 1200ml of chicken stock
  • 3 garlic cloves, halved
  • Stick of lemon grass, crushed
  • 4 slices of ginger about the size of a chocolate coin; no need to peel
  • 4tbs tamari
  • 4tbs white miso paste
  • 2tsp dashi vinegar
  • 1 red chilli, finely sliced
  • 2tsp coconut sugar or regular brown sugar
  • For the rest
  • A couple of big pork chops (about 300g of meat when taken off the bone)
  • 4tbs kecap manis 
  • 4tbs oyster sauce
  • 4 hard-boiled eggs, peeled and halved
  • 300g dried ramen noodles – or four servings, according to packet recommendation
  • 2tsp sesame oil
  • For the garnish
  • Sliced green spring onions and whatever is fresh, seasonal and funky. Try a few radishes, some pak choi, a grated carrot or a sprinkle of sesame seeds.

Start with your pork chops. Put the kecap manis and oyster sauce in a zip-lock plastic freezer bag with the chops, making sure the meat is well coated. Seal it up and pop it in the fridge, leave to marinade for at least a few hours and up to three days.

Preheat the oven to 200 Celsius (180 Celsius fan). On a lightly oiled, hot ovenproof griddle pan, fry the pork chop for a few minutes on a high heat on each side until browned. Transfer to the oven to finish cooking through for 10-15 minutes – this will depend on the thickness of the chop. When cooked to your liking, remove and allow to rest for five minutes. Take the meat off the bone, slice on the diagonal and set aside.

In a stockpot or large saucepan, place the chicken stock, garlic, lemon grass, slices of ginger, tamari, miso paste, vinegar, chilli and sugar together and bring to boil. Reduce to simmer for five minutes. Taste the stock and adjust to your liking. If it is too salty, add a little more sugar. Add more tamari if you prefer it saltier.

Cook the noodles in a large pan of boiling water for two to three minutes until just tender or according to the packet instructions. Drain and toss in the sesame oil to prevent them sticking together and divide between four bowls. You can fish out any large pieces of ginger, lemon grass or garlic if you prefer at this stage, then ladle the hot stock over the noodles. Top each bowl with some of the sliced pork, an egg, spring onions and seasonal veggies if using. Allow the veg to slightly wilt before serving.

Jess Murphy

Jess Murphy

Jess Murphy, a contributor to The Irish Times, is a Kiwi chef living on the west coast of Ireland