Name: Ramen, pork and spinach soup
Cook time: 95 min
Total time: 95 min
Yield: 4
Ingredients: 1 kilogram chicken necks; 3 litre water; 1 large_piece leek (500g), chopped coarsely; 5 centimetre piece fresh ginger (25g), sliced thinly; 10 black peppercorns; 250 gram fresh ramen noodles; 1/4 cup (60ml) japanese soy sauce; 1/4 cup (60ml) cooking sake; 1 teaspoon sesame oil; 300 gram spinach, trimmed, chopped coarsely; 200 gram piece chinese barbecued pork, sliced thinly; 1 fresh long red chilli, sliced thinly; 1/2 sheet nori, cut into 2cm pieces

Ingredients

1 kilogram chicken necks

3 litre water

1 large_piece leek (500g), chopped coarsely

5 centimetre piece fresh ginger (25g), sliced thinly

10 black peppercorns

250 gram fresh ramen noodles

1/4 cup (60ml) japanese soy sauce

1/4 cup (60ml) cooking sake

1 teaspoon sesame oil

300 gram spinach, trimmed, chopped coarsely

200 gram piece chinese barbecued pork, sliced thinly

1 fresh long red chilli, sliced thinly

1/2 sheet nori, cut into 2cm pieces

Method

1.Combine chicken, the water, leek, ginger and peppercorns in large saucepan; bring to the boil. Reduce heat; simmer, uncovered, 1 hour. Strain broth through muslin-lined sieve into large heatproof bowl; discard solids. Allow broth to cool; cover. Refrigerate until cold.

2.Place noodles in large heatproof bowl, cover with boiling water; separate with fork, stand 2 minutes, drain.

3.Skim and discard fat from surface of broth; return broth to same cleaned pan, bring to the boil. Stir in sauce, sake and oil; return to the boil.

4.Divide noodles, spinach, pork, chilli and nori among serving bowls; ladle broth into bowls.

It’s best to make the broth the day before you eat the soup, so that it can chill long enough for the fat to solidify on top. Scoop it away and discard it for a clear broth. Recipe is not suitable to freeze.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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