Homemade Ramen

Serves 4.

Believe me. This so much easier than it seems. With the help of a slow cooker, you can do this without even thinking twice.

If you can't find fresh noodles, just grab a packet of instant ramen and use the seasoning pouches for something else. (Popcorn? Onion dip?) 
In an attempt to recreate the ramens I've enjoyed at noodle bars, I tried to boil my eggs in a mix of water and soy sauce. The eggs came out decidedly unsoylike. Upon research, I found that you can accomplish this by soaking the eggs in soy sauce overnight before boiling them. So by all means, give that a go. 
Also, if I had nori (dried seaweed), I would have topped my bowl with that. So if you do, go for it!

Ingredients

for the broth...

3 pounds meaty pork bones 
1 large onion, quartered
1 large carrot, cut into a few chunks
2 stalks celery, cut into chunks
1 bunch scallion bottoms
3 whole cloves garic
A knob of ginger
1 piece star anise
1 bay leaf
1 tsp peppercorns
1/2 tsp coriander seeds
Salt

for the ramen....

2 tablespoons miso
12 oz ramen noodles, preferably fresh
1 cup tinned sweetcorn
4 eggs
Chili oil, to garnish
Tagarashi, to garnish
Scallions, to garnish

If you want ramen for lunch, start the night before. If you want it for dinner, start in the morning before you go out for the day.

In a crockpot, combine all of the broth ingredients. Cover with cold water, put the lid on, and set the temp to "low". Forget about it and get on with your day. If you do find yourself in the kitchen later, give it a skim.


About nine hours later, return to the kitchen. Put your eggs into a small pot and cover with water. Bring to a boil, reduce heat, and cook for 7 minutes. Remove, chill with cold water, and peel. Cut each egg in half.

Turn your crockpot off.  Using a pair of tongs, transfer all the bones to a sheet tray. Be gentle, as to not let all the meat fall off! 

Cook noodles according to packet instructions, drain, and divide between four bowls. 

Using your hands, remove all the meat from the bones. Put a good handful in each noodle bowl. Save the rest for meat pies, homemade pulled pork sandwiches, or whatever else you want.

Strain the rest of the broth into a pot. Add the miso, and bring back to a boil. Pour over noodles and pork. Add an egg to each bowl, and a generous heap of corn. Garnish with a drizzle of chili oil, a sprinkle of tagarashi, and some sliced scallions.

Enjoy!!