2 Pounds Chicken Wings, Legs or Bones, (you can also use pork trotters / bones if you prefer pork broth)
2 inch piece of Fresh Ginger, peeled cut into slices
2 Onions, halved
4 Garlic Cloves, cut in half
14 Cups Water
6-8 Servings of Liviva Foods Edamame Spaghetti
1¼ Cups Red Miso, or combo of Red & White Miso
⅓ Pound Ground Pork
4 Garlic Cloves, minced or pressed
1 Teaspoon Grated Fresh Ginger
2 Tablespoons Sesame Oil
3 Tablespoons Reserved Pork Fat from Chashu Recipe
1 Tablespoon Daobanjiang / Toban Djan
1 Teaspoon Soy Sauce
2 Tablespoons Sugar
1 Tablespoon Aji-No-Moto Umami Seasoning (MSG)
Chashu / Pork Belly
Marinated Soft-Boiled Eggs
La-Yu Chili Oil
Thinly Sliced Green Onions
Thinly Sliced Wood Ear Mushrooms
Blanched Bean Spounts
Roasted Sesame Seeds
1) *Prepare the Chashu and Ramen Eggs the day before or at least 6 hours before. Make the chicken stock by adding 2 Pounds Chicken Bones, Ginger slices, 2 Onions, 4 Garlic Cloves and 14 Cups Water into the Instant Pot. Seal the lid and choose High Pressure for 80 Minutes, when the timer is up, wait 20 minutes before switching the knob to venting. Once the pin drops, open the lid and strain the broth into a large container and set aside (you should have about 13 cups of stock after it’s done cooking – if there is less than 13 cups, add more water until there is 13 cups of stock).
**If you’re using pork bones, boil them in a separate pot for 5 minutes then strain and rinse the bones, add to the Instant Pot and cook for 120 Minutes High Pressure, when the timer is up, wait 20 minutes before switching the knob to venting.
2) Since we didn’t cook the bones at a rolling boil for 12+ hours, we’re going to use a blender hack to get milky broth like the ramen shops. Add half of the Broth into a Blender, add 3 Tablespoons of reserve Pork Fat (from chashu), 1¼ Cup Red Miso, 1 Tablespoon Daobanjiang and blend on high for 3 Minutes or until it looks emulsified and milky.
3) In a small bowl, combine ⅓ Pound Ground Pork and 1 Teaspoon Soy Sauce. On the Instant Pot, choose Sauté on High, once it displays Hot, add 2 Tablespoons Sesame Oil, then sauté the minced Garlic and Grated Fresh Ginger for about 1 minute (make sure the garlic doesn’t brown / burn). Add the Ground Pork and sauté until it’s browned. Add all of the Chicken Broth, 2 Tablespoons of Sugar and 1 Tablespoon Aji-No-Moto Umami Seasoning. Let the broth come to a simmer. While the broth is heating up, prepare your ramen noodles and toppings, you can drop the eggs into the hot broth for about 30 seconds to warm them up before cutting them. You can sear the chashu in an oiled pan or sear them with a kitchen torch if you prefer. If you’re making spicy miso, add about 1 Teaspoon of La-Yu Chili Oil to the serving bowl, add boiling hot broth, then add the noodles and toppings. Enjoy!