Ramen, pork and spinach soup
It’s best to make the broth the day before you eat the soup, so that it can chill long enough for the fat to solidify on top. Scoop it away and discard it for a
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Ingredients
- 1 kilogram chicken necks
- 3 litres water
- 1 large_piece leek (500g), chopped coarsely
- 5 centimetre piece fresh ginger (25g), sliced thinly
- 10 black peppercorns
- 250 grams fresh ramen noodles
- 1/4 cup (60ml) japanese soy sauce
- 1/4 cup (60ml) cooking sake
- 1 teaspoon sesame oil
- 300 grams spinach, trimmed, chopped coarsely
- 200 grams piece chinese barbecued pork, sliced thinly
- 1 fresh long red chilli, sliced thinly
- 1/2 sheet nori, cut into 2cm pieces
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