Cumin and Coriander Pork Ramen

Say goodbye to your college day’s stigma of ramen noodles. I like to refer to this version as “fancy” ramen. Since moving to Kansas City, I have discovered that ramen can be highly addictive and it can add some nutritional value rather than just insane amounts of salt intake. Imagine that?

After countless nights out spending $15+ for a bowl of ramen, I decided to give it a shot myself. When it comes to a good bowl of noodles, the most important component is the broth and meat flavoring. My goal for my first take at my own ramen dish was to attempt making this dish myself without immediately turning to an online recipe.

I spent some time trying to think of what kind of meat I wanted to make and remembered how easy and cheap it was to slow cook pork shoulder. I added equal parts cumin, coriander, salt, and pepper to season. I knew these four spices would add just enough brine to my broth. After a quick brown, I transferred the pork to my Le Creuset which contained a chopped yellow onion, chicken broth, orange and lime juice, sherry vinegar, and bay leaves. The meat was very fragrant and falling off the bone after about 3 hours on 350 degrees F.

Shitake mushrooms, purple cabbage, shredded carrots, and egg were my healthy additives for the dish. All I did to prepare the veggies was to steam them for a few minutes. To make a perfectly poached egg for ramen, the key is to only fill up the pan with about an inch and a half of water and boil with white wine vinegar. Rather than cracking the egg into the pan try slowing pouring the egg into the pan from a small bowl to keep the egg yolk from dispersing. You only need to cook the egg for 4 minutes before its ready to be mixed into your noodles. And don’t forget to garnish your bowl with cilantro.

I am telling you, do not attempt to make ramen unless you want to get addicted. I can’t stop thinking about it! It is so good!