Ramen-ish Soup

We are at the last of the recipes that use the Pork Shoulder for Ramen I made a couple of weeks ago. I’m sad about that as it was very tasty and having leftover pork eliminated some decision making around what to have for dinner. It was going to be something with pork – first decision made!

And we are also at the of my experiment: how many meals could I get from one pork shoulder? Two meals right off the bat, eating the pork just as it was out of the oven. Next, a lunch of quesadillas, then loads of fried rice – more than enough for two meals.

That’s five meals so far… not bad for less than $7 worth of meat.

I recently read and article in the Globe and Mail which stated that “the amount of food wasted in Canada in a single year totals more than seven billion kilograms and is valued at $27-billion”1. And though the wastage happened all along the way of the food’s trip from the field to the consumer, “Canadian households […] account for more than half of all wasted food”2. The article suggests a few ways to cut back on throwing out this much food such as making more frequent trips to buy food and more menu planning.

Those are both great ideas. I’d add ‘make good use of the freezer’ too. I didn’t eat roasted pork every day for a week after I’d first made it, but froze a bunch of the meat for use later.

And as demonstrated over the past few postings, re-purposing food is a great way to use up leftovers. There could easily have been an entry about a pork pie or a stir-fry made from leftover pork. No reason to get tired of pork when it’s served in recipes from all over the world.

So today, the pork is used in the way it was intended when I first cooked it: ramen soup. This is a hacked together recipe using the student staple – packaged ramen noodles – with some additions to add to the taste.

Here goes.

Get the last of the roasted pork out of the freezer to thaw.

The last of the roasted pork shoulder.

The last of the roasted pork shoulder.

Slice some green onions.

Sliced green onions.

Sliced green onions.

Heat some chicken broth and add some miso for flavour.

Chicken broth with miso.

Chicken broth with miso.

Add the pork to get it heated.

Add the pork.

Add the pork.

Add the packaged noodles and the green onions too. I don’t have a photo of the ramen (I am sort of ashamed that I ever bought a package), but you can see that I’ve got thick, chewy udon noodles. I threw the seasoning packet away.

Add the noodles and sliced green onions.

Add the noodles and sliced green onions.

Soft boil an egg: Put the required number of eggs in a pot. Cover them with cold, slightly salted water and bring the water to a boil on high heat. When the water comes to a boil, remove the pot from the heat and cover the pot. Wait 10 minutes, then drain the hot water and run cold water over the eggs for a minute.

Then cut an egg in half and add it to the soup.

Top with a soft boiled egg and some cilantro.

Top with a soft boiled egg and some cilantro.

Again, no recipe. I made 2-1/2 cups of chicken stock, added a teaspoon of miso, some leftover pork (about a cup of shredded pork) and the noodles from a package of ramen. After that was all heated up, I put in one sliced green onion and half of a soft boiled egg. I topped the soup with some cilantro leaves and a drizzle of sesame oil.

1. http://www.theglobeandmail.com/report-on-business/careers/business-education/canadians-waste-seven-billion-kilograms-of-food-a-year/article19923151/?click=sf_globe#dashboard/follows/
2. Ibid. (I don’t think I’ve ever used an ibid ever!)

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One thought on “Ramen-ish Soup

  1. Pingback: Momofuku Ginger Scallion Noodles | what food i made

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