Ramen with Pork Mince


2 cups ramen broth


5 – 6 cups ramen noodles

2 – 3 slices pork belly

½ cup pork shoulder

Nori sheet

¼ cup thinly sliced spring onions

¼ cup carrots, sliced.

¼ cup snow peas

1 tbsp

1 slow poached egg


6 quarts water (24 cups)

2 cups dried shitakes

2 kg chicken (either a whole bird or legs)

5 pounds meaty pork bones

1 pound smoky bacon

1 bunch spring onions

1 medium onion

2 carrots

soy sauce




In a large pot  place pork belly, pork shoulder, chicken, star anise, bay leaves, vinegar, mirin, soy sauce, ginger, cold water (to cover the bones) and bring up to the boil. Allow this to boil for approx 1 hour. Add dried shitake mushrooms in half way through boil.


Strain the stock using a ladle and sieve. Remove meats and cut into slices. Slice carrots, snow peas, onion and spring onions. Add these vegetable to the broth.


Poach the egg in a pot with water and distilled vinager.

Cook noodles in hot water for 4-5 min. Wash with cold water to cool. Place in a large bowl. Add spinach on top with some soy sauce. Pour broth on top with vegetables. Add pork and chicken and finish with poached egg. Serve.