Ingredients:
- 1 12-by-2-inch piece of kombu, seaweed
- 4 large soft-boiled eggs, peeled and soaked for 1 hour in equal parts soy sauce and mirin sweet rice wine
- 2 thinly sliced scallions , 2 sheets of quartered nori for garnishing and seasoning dried seaweed rice vinegar and togarashi japanese chile powder
Directions:
- Make the Broth: In a large stockpot, combine the chicken, ribs, leek, ginger, garlic, water and shoyu. Bring to a boil.
- Meanwhile, in a skillet, heat the oil. Season the pork butt with salt and brown it well on all sides over high heat, 12 minutes; transfer to the stockpot. Simmer the broth over moderately low heat for 2 hours, until the pork butt and ribs are just tender; skim any scum that rises to the surface. Transfer the pork butt and ribs to a platter and refrigerate. Strain the broth and discard the remaining solids.
- Return the broth to the pot. Add the kombu and simmer over moderately low heat for 1 hour and 30 minutes. Let cool, then chill and refrigerate the broth overnight.
- The Next Day, Prepare the Ramen: Preheat the broiler. Skim the fat off of the broth and discard the kombu. Bring the broth to a simmer. Season with shoyu and keep hot.
- Untie the pork butt and slice it across the grain 1/3 inch thick. Cut the ribs between the bones. Arrange the pork slices and ribs on a large baking sheet and brush with shoyu. Broil 8 inches from the heat for 3 minutes, turning once, until the meat is crisp; keep warm.
- Divide the cooked noodles among 8 bowls and ladle 1 1/2 cups of broth into each one. Add the spinach in piles. Drain the eggs, cut each one in half lengthwise and set a half in each bowl. Arrange 2 slices of pork butt and 1 rib in each bowl and garnish with the scallions and nori. Serve the ramen immediately, passing the rice vinegar and togarashi at the table.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 12960.9 Kcal (54265 kJ) | ||
| Calories from fat | 2814.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 312.76g | 481% | |
|---|---|---|---|
| Cholesterol | 2718.74mg | 906% | |
| Sodium | 27812.89mg | 1159% | |
| Potassium | 1578.58mg | 34% | |
| Total Carbs | 780.37g | 260% | |
| Sugars | 0.93g | 4% | |
| Dietary Fiber | 61.39g | 246% | |
| Protein | 612.59g | 1225% | |
| Vitamin C | 14.6mg | 24% | |
| Iron | 7.5mg | 42% | |
| Calcium | 153.8mg | 15% | |
| Amount Per 100 g | |||
| Calories | 1007.51 Kcal (4218 kJ) | ||
| Calories from fat | 218.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.31g | 481% | |
|---|---|---|---|
| Cholesterol | 211.34mg | 906% | |
| Sodium | 2162.02mg | 1159% | |
| Potassium | 122.71mg | 34% | |
| Total Carbs | 60.66g | 260% | |
| Sugars | 0.07g | 4% | |
| Dietary Fiber | 4.77g | 246% | |
| Protein | 47.62g | 1225% | |
| Vitamin C | 1.1mg | 24% | |
| Iron | 0.6mg | 42% | |
| Calcium | 12mg | 15% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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