Ultimate comfort food
If you think about it, the Asian have good it all together. They have a huge variety of flavors, an enormous amount of food served in bowls. And a lot of the dishes are super fast to make. Take for instance the humble ramen bowl. You often put the noodles in, add your veggies and end with smoking hot broth. Done!
As with many dishes the world over, there is quite a bit of argument on the origin of the ramen bowl. It is very popular in Japan but you can also order a good ramen bowl in China. I don’t really care where it comes from and as it happens, this is probably not a very original ramen bowl anyway. I am much more interested in the fact that this is – for me – the ultimate comfort food. This particular variation does require a bit more time and that is due in large part because of the pork belly on top. But you could easily substitute that with crispy baked chicken. Nothing wrong with that either.
David Chang and Momofuku noodle bar
Have you heard of David Chang? From the Momofuku restaurant chain and of course the series ‘Mind of a Chef’? As it so happens, David is world famous for his ramen and he started his first noodle bar in New York. Can you guess where we will be in just a short week? Yay!!! So one of the things on the todo list (and that list is long people!!) is a visit to the very first original noodle bar. Can’t wait!Print
- 750 ml chicken stock
- 450 ml water
- 3 cloves garlic
- 4 tbsp soy sauce
- 1 tsp worcester sauce
- ½ tsp Chinese 5 spice
- cayenne of chili peper
- 1 tsp sugar
- 2 pieces ginger
- piece of lemongrass
Hoisin sauce (of course you can buy this ready made, but making your own is more fun!)
- 4 tbsp soy sauce
- 2 tbsp peanut butter with pieces of peanut
- 1 tbsp honey
- 2 tsp white balsamic vinegar
- 1/8 tsp garlic powder
- 2 tsp sesame oil
- 20 drops tabasco
- 1/8 tsp black pepper
- Asian style mushrooms
- Asian spices pork belle (I tend to use left overs)
- Broccoli (briefly cooked)
- 4 eggs (cooked)
- ramen noodles
- Place all ingredients for the stock in a large pan and bring to the boil. Leave to cook for 10 minutes.
- Mix all the ingredients for the hoisin sauce together and stir until it forms a coherend sauce.
- Mix the pork belly with a few tablespoons of the hoisin and stir this through. Leave it on the side for a while to marinate
- Cook the eggs, the noodles and the broccoli while you wait for the meat to marinate
- Heat a frying pan on high and bake the pork belly until crispy. Leave to drain and set aside.
- Assemble your bowl by adding the noodles and the mushrooms. Pour the stock over it and place the eggs and pork belly on top. Sprinkle with the hoisin sauce and eat straight away
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