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Use What You Have Ramen

by Chef Ana Pozo · Inspired With A Twist

Overhead close-up of Use What You Have Ramen in a rustic speckled ceramic bowl filled with rich amber miso-tonkotsu broth

Ingredients

  • Pork belly (salted then patted dried)
  • Green onion
  • Ginger
  • Vegetable oil
  • Soy sauce
  • Water
  • Sugar
  • Minced garlic (I used about 4-5)
  • Grated ginger (I used about 2 tbsp)
  • Shallot, chopped (I used 1)
  • Sesame seeds (original recipe called for white, I only had tahini on hand)
  • Toasted sesame oil
  • Doubanjiang (spicy bean paste)
  • Soy sauce
  • Miso, (all I had was red miso so that’s what I used)
  • Sugar
  • Chicken stock
  • S + P
  • Chili crisp* (2-3 tbsp)
  • Leftover Chashu liquid* (4 tbsp)
  • Rice vinegar* (3 tbsp)
  • Szechuan Dried Chili* (2) pounded in a mortar and pestle
  • Ramen noodles (fresh or dried)

Instructions

  1. Heat the oil in a cast iron skillet over high heat. Sear the fat side down first then sear all sides.
  2. Put all the ingredients for seasonings in a medium heavy-bottom pot. Add the Chashu and bring it to a boil, skimming the scum and foam. Then turn the heat to low/simmer.
  3. Place an aluminum foil on top to press the ingredient down and limit the evaporation. Simmer on low heat for two hours (in the original recipe it called for one hour but mine was ready after two), rotating the pork ever 20 minutes
  4. After simmering, the liquid should have reduced by half. The original recipe gives the option to either serve it right away or transfer the Chashu with some of the liquid to the container and keep it overnight which is what I did but I kept all of the liquid (pour the rest in a smaller container) if you want it the same day follow those directions on the original recipe.
  5. To serve, slice the Chashu into ¼ inch pieces then add some of the liquid to a nonstick pan (on low heat) then place the slices on top until the Chashu has absorbed the liquid. Now it’s ready to serve.
  6. Chashu
  7. Ajitsuke tamago (Ramen Egg)
  8. Menma (fermented bamboo shoots)
  9. Green onion/scallion, (chopped)
  10. Nori (seaweed)
  11. Corn (canned)
  12. Steamed spinach
  13. Chili crisp
  14. I did what the original recipes called for and that’s to prep your toppings ahead of time.
  15. If you are using sesame seeds, grind them, but leave some for texture— If you’re using tahini like I did, skip this step.
  16. In a large pot, heat sesame oil over medium heat. Add garlic, ginger and shallot and sauté until fragrant.
  17. Add spicy bean paste, miso and the tahini and the dried red chilis (if using) Stir for 15-20 seconds until blended together.
  18. Add the rest of the soup ingredients and bring it to a boil. Once boiling, reduce heat and simmer for a 15 minutes.
  19. When done simmering, you can either strain he soup OR blend all the ingredients together like I did. This is your choice. If you strain or blend, place it back into the pot and continue simmering until ready to serve.
  20. Cook your noodles according to its directions.
  21. Place the noodles in a bowl and ladle the souo on top. Add all the ramen toppings of your choice.
  22. Enjoy your labor of love.