The boyos around here like their noodles. And I say the boyos because it is a strange ever changing number. Sometimes it is just two. Sometimes it is five. It may have been more. I find it is how many boys are in the workshop when the need for food happens. An ever changing number.
I came across a recipe for pork ramen soup and have been thinking that it would a lovely thing to make for the boyos. And since it was a crock pot recipe, something easy for dinner.
The first thing the recipe called for was broth and my freezer was bare of any broth but bean. I got out my new to me cast iron broth/porridge pot. It held about two and half quarts of mushroom broth. So good!
The ramen turned out very well. The chili sauce I used had a bit of fire in it so the ramen bit back. If that is what yours is like, you may wish to cut it back. This is really easy and very tasty. But I have many people who like noodles and spice. Everyone was happy for a dinner and then the boyos had lunch the next day. Happy bellys.
pork ramen soup
10 cups mushroom broth (with mushrooms in)
2 1/2 pound pork shoulder, boneless
2 tablespoons olive oil
1/4 cup gluten free low sodium soy sauce
1/4 cup rice vinegar
1 tablespoon New Mexican chili sauce or whatever is your favorite
1 teaspoon ground ginger
1 teaspoon ground black pepper
1/4 cup brown sugar
8 to 16 ounces rice ramen noodles
Brown the pork shoulder in the oil in a skillet. There needs to be color on all sides.
In the crock pot, put four cups of broth. Add all the other ingredients except the pork shoulder and the noodles. Stir well. Add the pork shoulder. Add enough extra broth to cover the pork. I had about two cups leftover. Turn on low and cook for six to eight hours.
After the many hours, remove the pork and shred it. Add the rest of the broth if you wish. Add the ramen noodles to the broth. Stir until soft. Add the pork back in. Stir and serve.
This is a picture of my bowl. I got it when it was have eaten. That was how it was all.
Slurp!