House of Enthusiasm Ramen

Rich, Savory & Gluten Free

Brown Rice Ramen Noodles with Marinated Soy Eggs, Sweet & Spicy Slow Roasted Pork Belly, and 24hr Bone Broth.

Equipment

• Dutch Oven

• Roasting Tray with Wire Rack

• Oven

• Knife

• Chopping Mat

BONE BROTH RECIPE 

• Any mix of bones will work, but I used the following:

• Roasted Turkey Leg bones

• Beef Short Rib bones

• Chicken Wing bones

• Chicken Thigh bones

• Ribeye Steak bones

• 1 Onion

• 1 head of Garlic, halved

• 1 Jalapeño Pepper, seeds removed

• Rosemary, Thyme, and Sage

• Celery - 3 stalks

• 2-3 cups of All Natural Beef stock

• 2-3 cups All Natural Chicken stock

• Water, as needed, to completely cover bones

SOY-MARINATED RAMEN EGGS RECIPE

• 6 eggs

• 2 Tbsp Minced Garlic

• 2 inch piece of ginger, peeled and sliced

• 1 Cup of Soy Sauce or Tamari

• 1 Tbsp of Honey

• 2 Tbsp of Rice Vinegar

• 2 Cups of Water

SPICY-HONEY GLAZE RECIPE

• 1 Tbsp Red Chilli Flakes

• 2 Tbsp of Honey

• 3 Tbsp of Soy Sauce

• 1 Tsp of Garlic

• 1 Tsp of Lime

• 1 Tsp of Brown Sugar
  
  

Ramen Add-ins

• Pork Belly

• Brown Rice Noodles

• Scallion

• Red Chilli Pepper

Directions:

*I suggest making the bone broth the night before, allowing it to simmer for 24 hours. This will allow your ramen recipe to be filled with nutritional value for a healthier meal.*

Grab your dutch oven and place frozen or freshly roasted bones in pot. We typically save our bones from previous meals, however you can acquire bones from a local butcher and roast if preferred. The amount of bones you add is up to you, but take care not to overfill the pot. After bones have been placed in pot add 2-3 cups of pre-made beef stock and 2-3 cups of pre-made chicken stock. Quarter your onion and add it to the pot along with your garlic halves, jalapeño, and celery. Add in your desired amounts of rosemary, thyme, and sage. I used about 3 sprigs each. Gently stir. Place pot over medium high heat just until you see bubbles start to form. Reduce heat to medium low and allow broth to simmer for 16-24 hrs with occasional stirring.

For the eggs, pour water into pot to the 3/4 mark and place over high heat until boiling. When your water is boiling, pour 1 Tbsp of rice vinegar into pot and drop eggs in carefully, boiling for exactly 6 minutes. During this time, grab a large bowl and fill with ice water. This will be the cold water bath used to cool eggs and stop the cooking process, which ensures a nice jammy yolk. After the 6 minutes is up, place eggs into the ice water and allow to chill. In a saucepan, add minced garlic, ginger pieces, soy sauce or tamari, water, honey, and rice vinegar. Whisk over medium high heat until contents starts to boil. Strain out ginger and garlic and pour into a resealable glass container, such as a mason jar. Carefully peel and add eggs to your mason jar and refrigerate for at least 3 hours.

*I suggest prepping your pork belly the night before, please see instructions below.

Score skin of pork belly in diamond shaped cuts. Lightly Salt and Pepper the skin. Place uncovered in refrigerator overnight to allow skin to dry. When you are ready to prepare your pork belly, remove it from the refrigerator and preheat the oven to 300 degrees. Heat a cast iron pan with 1 TBSP of oil on the stovetop over medium high heat. When hot, place pork belly skin side down for approximately 4-5 minutes to sear the skin. Place a greased wire rack on top of a baking sheet. Once pork belly is seared, place on wire rack, skin side up. Bake at 300 degrees for 45 minutes. While the pork belly is baking, grab a bowl and add honey, chili flakes, soy sauce, garlic, lime and sugar. Whisk all ingredients until mixed. After 45 min of cook time, brush pork belly with glaze, and continue to do so every 20 minutes. After 1.5 hrs has passed, check internal temp to ensure it is a minimum of 165 degrees before pulling it out of the oven. Slice pork belly into bite sized pieces for plating.

Chop scallions and any other garnishes you desire, and prepare them to be added to your finished ramen. Strain out all the bones, vegetables, and herbs from your simmering bone broth. Once only liquids remain, place your brown rice noodles into the simmering broth to cook. After 7-12 minutes, your noodles should be soft and ready to serve. Add your pork belly, soy marinated eggs, and a pinch of finishing salt to your bowl and enjoy!