This dish is definitely a labor of love. I love eating a steaming hot bowl of ramen noodles and love to go eat it at Ippudo in NYC. It is the ultimate comfort food for me. Well, I got it in my mind to replicate the dish… it was quite an adventure from going to the Asian store and getting all the ingredients to finding pork bones… I went to three different stores to find the neck bones… it was all worth it as in the end I had a delicious broth and a yummy bowl of ramen. I made extra broth and froze the rest…

Pork Broth

• 1 to 2 pounds pork neck bones
•  Preheat oven to 400 degrees F, preferably on convection heat.
• 2 teaspoons instant dashi granules
• 1 tablespoon tamari
• 4 tablespoons red miso paste

Transfer the bones to a line cookie sheet and roast in oven for 45 minutes to an hour or till the bones are golden brown. Transfer to a stock pot and cover with water, at least 10 to 12 cups. Bring to a boil and simmer for 3 to 4 hours, adding water as needed. Skim any brown stuff that comes up to the surface. Turn the heat off and take all the bones out and let cool. Strain the broth and return to the stock pot, you should have about 8 cups broth. Bring to a boil and add the dashi granules, tamari and miso. Mix well and simmer for 10 minutes. Taste the broth and keep aside.

Take the meat off all the bones and shred and keep aside.

• 4 eggs

Place the eggs in a small saucepan and cover with the eggs with water. Bring to a boil and cover with the heat off. Let sit for 5 minutes and take the eggs out and place under cold running water. Un peel and keep aside.

• 1 bunch Chinese Broccoli, stems chopped off and chopped
• 2 tablespoons extra light olive oil
• 3 cloves garlic, chopped fine
• Salt

Heat a wide frying pan with the oil. Add the Chinese broccoli and sauté on high heat for minute. Add the garlic and salt and continue sautéing for 5 to 6 minutes. Check for seasonings and keep aside.

• Dried ramen noodles, enough for 4 people, cooked according to package directions.
• 4 green onions, chopped
• ½ cup cilantro, chopped
• 1 bunch enoki mushrooms, end cut off
• Nori strips (dried seaweed)

Place the noodles in all four bowls. Top with enough of the very hot broth. Cut the eggs in half and place on top, sprinkle with a bit of salt. Add a bit of pork meat in all. Add the Chinese broccoli, the green onions, cilantro and mushroom in all the bowls. Top with cilantro and serve.