Curry Ramen Noodle Soup

I finally have enough ingredients to make a recent favorite of mine, curry ramen noodle soup. I made some Chinese style char siu and medium boiled egg.¬† I also made some pork broth. Originally I wanted to make tonkotsu broth, but I didn’t have the patience to clean the pork bones and boil the broth for eight hours. So I settled for pork broth.

To make the soup for the ramen, I used a piece of the Japanese style Glico curry. I know; next time I will try to make the curry roux from scratch. I dissolved the block into the broth. Also sliced some nori and green onion.

To my surprise, the ramen developed better flavour sitting in the fridge overnight before cooking. It actually tasted like ramen this time.

Pork Broth

2 lbs pork bones with some meat on
3 dried Chinese mushrooms
1 large onion, quartered
3 cloves garlic
several small chunks of ginger
handful of dried wakame seaweed
handful of dried black fungus

Simmer the pork bones and mushrooms in a large pot of water for 2 hours. Transfer to a 6-7 quart slow cooker. Add remaining ingredients and top up with water. Cook on low for 8 hours or high on 4. The longer the better. Cool and strain. Reserve bones with pork for eating.

Credits to Joanne for helping me with the cooking, taste test and the photos.

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