Ramen For Cheaters

I've always felt uncomfortable making ramen.

Since the popular renaissance of this ancient dish, chefs who cook ramen have stood as pillars for the movement.

"NEVER do that"

"You NEED cheesecloth."

"This will take you two weeks so you might as well just order Chinese food and go f**k yourself."

*not actual quotes*

So, let's be honest, and rather than pillars, let's call these "experts" goal posts, because really, how can a soup that is over 3,000 years old have one set of rules?

The words "cultural misappropriation" always pop into my head when I'm attempting to cook something "Asian." Like, as a white Jewish woman, how dare I assume that incorporating garlic, ginger and scallions automatically makes my dish Asian-y?! The nerve. As if. 

If you've read the Momofuku cookbook recipe about making ramen from scratch, you were probably astounded by it, but you probably also have a PTSD-induced headache already, just from thinking of the culinary sherpa you think you need to get through this exercise. Relax. I'm telling you, right now, it's okay to cheat. Especially on a weeknight. 

Call it White Girl Ramen. Or just Basic Azn Soup. Whatever makes you feel less racist. 

Ingredients (broth):

-1 whole onion, diced

-3 medium-sized carrots, diced

-5 cloves garlic, finely diced

-1 tbsp fresh ginger, finely grated

-1 bunch scallions, chopped

-4 cups chicken stock

-1 tbsp red chili flakes

-salt and pepper to taste

-1 lb. pork spare ribs and/or 1 lb. pork belly

-1 package ramen noodles

Ingredients (garnish): 

-1 package dry nori

-2 carrots, thinly shredded

-4 eggs (boiled, underdone)

-1/2 lb. enoki or white mushrooms, thinly sliced

-1 bunch scallions, thinly sliced

Method:

1. In a large pot, over high heat, brown your pork on both sides. Remove from heat and set aside. In the same pot, add a bit more oil and lower heat to medium-high. Add onions, carrots, garlic, ginger, chili flakes and scallions. Saute until soft. 

2. Add chicken stock and match quantities with water in a 2:1 ratio (i.e. you have 4 cups chicken stock, so you're going to add two cups of water). Raise heat and bring to a boil, uncovered.

3. Once boiling, reduce heat and return pork to pot, to slow cook. Season to taste and cover.

4. Continue tasting and adjusting for 3-4 hours, or until pork is tender and soft. 

5. To assemble, place one small handful of noodles into bowl and cover with broth. Arrange nori, egg, carrots, scallions and mushrooms in a pretty, Instagrammable fashion.

6. Voila. Ramen. Kind of.