3cm block of ginger
1 red chilli
1 packet of enoki mushrooms
1/2 a cup of white miso paste
1 bunch spring onions
4 cups chicken stock
3 cloves smashed garlic
1tbsp soy sauce
1/2 cup white miso paste
1 pack ramen noodles
1 tbsp sesame oil
2 garlic cloves
3 slices of ginger
1 tBsp brown sugar
1/4 cup soy sauce
400g pork shoulder/ belly
2cubes red bean curd +1 Tbspliquid
1Tbspfive spice powder
2Tbsp Chinese cooking wine
½ tspground white pepper
1 tsp sesame oil optional
2 cloves garlic,
2tsp charsiu marinade
Boil the eggs for exactly 6 minutes in water and 1tbsp vinegar.
As soon as 6 mins is up take the eggs out and put in ice bath to keep yolk from cooking further.
Heat up your soy sauce , sugar, mirin garlic and ginger mix until the sugar has dissolved.
Turn off heat and add 1.5 cups of water (remove ginger and garlic).
Carefully peel the eggs and cover in mixture (let marinate for 2 hours)
We used a stock from a leftover roast chicken for this but you can use good quality stock bought from the store.
Simmer your stock for 2 hours with sweet soy sauce, rice vinegar, Mirin, sake, soy, white miso paste, spring onion stalks, ginger and garlic.
Strain the cooked onion ginger and garlic out of the broth
Garnish with spring onion, fresh red chilli,noodles, pork enoki mushroom and sesame seeds
Char Siu Pork
Take your red bean curd, hoisin , sesame oil, five spice, honey, chinese cooking wine , garlic and soy sauce and mix together in a bowl. (You can also buy this premade from asian supermarket)
Marinate and let sit for 24 hours
Once ready to cook take marinade and heat up in pan to kill bacteria (until boiling) then from this mixture mix 2tsp with 2 tbsp of honey.
Turn your oven to 190c and let cook for 10 mins
Take the pork our and brush with honey and marinade mixture
Repeat this every 5 minutes 3 times until your pork is cooked.
Let rest for 10 mins.
Once all stages are done build your bowls ,pour over broth and slurp like boss.