Ramen with prawns

Name: Ramen with prawns
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 6
Ingredients: 7-10 Tbsp For the basic broth:; 800 g Pork Belly; 7-10 Tbsp Kitchen yarn; 6 Chickenwings; 1 collar Soup Greens; 1 Garlic bulb; 1 piece (approx. 100 g each) Ginger; 3 litres Water; 20 g Kombu; 7-10 Tbsp For the bouillon:; 750 ml Water; 125 ml Soy sauce; 25 g Bonito flakes; 7-10 Tbsp Pork Belly; 7-10 Tbsp For the Ramensoup:; 7-10 Tbsp Salt; 500 g Ramennudeln; 24 raw shrimps (à approx. 25 g; fresh or frozen; without head, with shell); 50 g young leaf spinach; 1 pck. (450 g each) Corn cob (vacuumed); 2 TABLESPOONS Oil; 20 g black sesame

AUTHOR
Harley Romero

DIFFICULTY
very easy

RATING

Fresh spinach and crunchy corn give it a light "Assari" character. But make no mistake! Like all ramen, this noodle soup heats us up deliciously

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 6

7-10 Tbsp For the basic broth:
800 g Pork Belly
7-10 Tbsp Kitchen yarn
6 Chickenwings
1 collar Soup Greens
1 Garlic bulb
1 piece (approx. 100 g each) Ginger
3 litres Water
20 g Kombu
7-10 Tbsp For the bouillon:
750 ml Water
125 ml Soy sauce
25 g Bonito flakes
7-10 Tbsp Pork Belly
7-10 Tbsp For the Ramensoup:
7-10 Tbsp Salt
500 g Ramennudeln
24 raw shrimps (à approx. 25 g; fresh or frozen; without head, with shell)
50 g young leaf spinach
1 pck. (450 g each) Corn cob (vacuumed)
2 TABLESPOONS Oil
20 g black sesame

Directions

1
Defrost the prawns if necessary. Prepare the basic stock: cut 800 g of pork belly horizontally until almost the end, open, roll up and wrap with kitchen string. Wash 6 chicken wings. Wash 1 bunch of soup greens, cut roughly. Cut 1 garlic bulb in half horizontally. Peel 1 piece (approx. 100 g) of ginger, cut into slices.
2
Put the prepared ingredients into a pot, bring to the boil with approx. 3 l water and simmer for approx. 2 hours. Add 20 g Kombu for the last 20 minutes. Remove the meat and pour the stock through a fine sieve. Never salt the stock.
3
Prepare the seasoning stock: 3⁄4 l water and 1⁄8 l soy sauce bring to the boil.
4
Add 25 g bonito flakes and simmer gently for about 20 minutes. Remove from the stove.
5
Cooked pork belly (from the basic broth) for about 1 hour in it.
6
Prepare the Ramensoup: Remove the meat from the base stock and use it for other purposes. Pour both broths through a fine sieve, mix and keep hot. Bring 3-4 l salted water (1 teaspoon salt per litre) to the boil. Sort the spinach, wash and shake dry. Cut corn from the cob. Peel prawns down to the tail fin, cut lengthwise on the back and remove the intestines. Wash shrimps and pat dry.
7
Prepare the pasta in boiling water according to the instructions on the packet. Heat the oil in a pan and fry the prawns for about 3 minutes, turning them over. Arrange noodles, spinach, corn and prawns in bowls. Pour hot broth over them. Sprinkle with black sesame seeds.