Momofuku Ramen

I’ve had David Chang’s Momofuku Cookbook for a couple of months now. It is a very good, fun read and the recipes look so porky and tasty. Ramen is where Chang got his start and I knew that’s the first thing I was going to make. The broth is, of course what makes a bowl of ramen great, once you have that done, the rest is a cinch. So, a couple of weeks ago I made a batch of ramen broth following the instructions in the book. The broth is delicious, made with chicken and roasted pork bones, flavored with shiitake mushrooms, konbu and bacon. It’ fantastic on it’s own, let alone in a bowl full of roasted pork butt, crispy pork belly, noodles, a slow cooked egg and sauteed greens. I am very happy to have a good 6 more bowls worth of ramen broth in the freezer.

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1 thought on “Momofuku Ramen”

  1. Could you send me some?

    This bowl really looks like the Asian version of a much loved dish in the Netherlands called ‘erwtensoep’, a sort of split pea soup. It’s made with split peas, pork ribs, smoked sausage, potatoes/carrots/leeks and eaten with rye bread.

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