Ramen with Choy Sum and Pork

Ramen with Choy Sum and Pork

A big bowl of ramen is such a beautiful thing.

I wax poetic, but really, how can you not love a bowl of chewy noodles, unctuous broth, healthy greens and succulent meat? Not to mention a soft boiled egg, which when opened oozes a golden yolk , the texture like that of smooth custard.

 

Ramen with Choy Sum and Pork

The list of toppings for ramen is endless, so you can choose to add what you want i your ramen. While attending an event at Melissa’s Produce, they were kind enough to let us take a variety of samples. I took some lovely petite choy sum, which is a Chinese Flowering Cabbage. Bok choy is another type of cabbage you may be familiar with. Feel free to use bok choy, or napa cabbage or even Chinese broccoli. What ever green vegetables you have on hand will be good in a bowl of ramen. Except brussels sprouts. I mean, really.

Change the broth from chicken to a long simmered pork bone broth, or a fast fish stock. Shiitake mushrooms make a lovely vegetable stock.

The only constant needed for this recipe is good ramen noodles. I like a brand of straight ramen noodles that come already portioned out for you. If you cannot find them, you may substitute with curly chuka soba ramen. Check your local Asian grocery stores if you have one in your area.

Ramen Noodles | Black Girl Chef's Whites

Ramen should be a fast and easy, a dinner that can come together in about 15 minutes. A big bowl of comfort that when eaten properly means you are making a lot of loud slurping sounds.  And don’t forget to belch.

 

Ramen with Choy Sum and Pork

 

 

 

Ramen with Choy Sum and Pork
 
Prep time
Cook time
Total time
 
Author:
Serves: 2 servings
Ingredients
  • 4 cups chicken stock, preferably homemade
  • 2 cups water
  • 1 teaspoon sweet soy sauce
  • ½ teaspoon good quality fish sauce, such as Red Boat
  • ¼ teaspoon fresh sea salt
  • ⅛ teaspoon ground ginger
  • 4 ounces straight ramen noodles
  • Garnishes
  • Coked pork slices
  • Petite choy sum
  • Sno peas
  • Soft boiled eggs
Instructions
  1. In a large sauce pan, bring the stock, water, sweet soy sauce, fish sauce, salt and ginger to a boil.
  2. Reduce to a simmer, cook 10 minutes to let the flavors meld.
  3. While the stock is coming to a boil, bring a medium sized pot of water to a boil.
  4. Add the ramen noodles, cook for 4 minutes or cook according to the package directions.
  5. Drain the noodles, divide them between between two large bowls.
  6. Ladle the seasoned stock over the noodles.
  7. Garnish with your choice of meat, or vegetables.

 

I may receive compensation in either monetary or product form for my recipe development. I take pride in working with products that fit my brand and will be beneficial to my readers.  All opinions are my own.

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