ANNELIE’S RAMEN
Elize de Kock: “Annelie en haar familie was onlangs in Japan (natuurlik vir die rugby wêreldbeker 2019). So maak sy toe die volgende op versoek – Ramen. Almal het gesê dit was lekker.” Ramen beteken, onder andere, “Japenese noedelsop”.
- 700 ml chicken stock
- 5 garlic cloves, halved
- 6 young leeks, sliced
- little oil, for frying
- 125 g shiitake mushrooms, sliced
- 1 carrot, coarsely grated
- 125 ml soy sauce, plus extra to season
- 1 teaspoon Worcestershire sauce
- 1 teaspoon mirin
- thumb-sized piece of ginger, sliced
- ½ teaspoon Chinese five spice
- 1tablespoon chilli, finely diced
- 1 teaspoon white sugar, optional
- 375 g ramen noodles
- 400 g cooked pork, sliced
- 2 teaspoons sesame oil
- For the garnish:
- 4 tablespoons sweet corn
- 8 eggs, boiled, peeled and halved
- green spring onions, sliced
- sprinkle of sesame seeds, optional
Fry garlic cloves and leek about five minutes in a little oil, then add chicken stock, soy sauce, Worcestershire sauce, a sliced thumb-sized piece of ginger, Chinese five spice, chilli, mirin and 300 ml water in a stockpot or large saucepan, bring to the boil, then reduce the heat and simmer for five minutes.
Add the carrot and mushroom and simmer until vegetables are al dente.
Taste the stock – add one teaspoon white sugar or a little more soy sauce to make it sweeter or saltier to your liking. Cook 375 g ramen noodles following the pack instructions, then drain and set aside.
Slice 400 g cooked pork, fry in two teaspoons sesame oil until just starting to brown, then set aside. Divide the noodles between four bowls.
Top each with a quarter of the meat, one tablespoon sweetcorn and two boiled eggs cut in halves. Divide the stock between the bowls, then, add sliced spring onions and a sprinkle of sesame seeds (if using).
Recipe: Annelie Schoeman Nel
Recipe posted by and photo: Elize de Kock
