Follow these steps for perfect results
canola oil
pork shoulder roast
boneless
onions
peeled and halved
unsalted chicken stock
water
lower-sodium soy sauce
divided
shiitake mushrooms
dark sesame oil
kombu
ginger
peeled and sliced
fresh Chinese noodles
uncooked
eggs
large
green onions
cut into 1/3-inch pieces
Fresno chiles
thinly sliced
toasted sesame seeds
nori
cut into very thin strips
Heat a large skillet over medium heat. Add canola oil to pan.
Add pork and cook for 12 minutes, turning to brown on all sides.
Place pork in a 6-quart slow cooker.
Increase heat to medium-high.
Add onions, cut side down, to skillet and cook for 5 minutes until charred. Transfer to slow cooker.
Add chicken stock, 4 cups water, and 2 tablespoons of soy sauce to the slow cooker.
Remove stems from shiitake mushrooms and add them to the cooker. Reserve caps.
Cover and cook on LOW for 7 hours (420 minutes).
Remove pork from cooker and let it stand for 5 minutes; then shred the pork.
Strain the liquid through a fine sieve into a bowl, discarding the solids.
Return the liquid to the slow cooker and increase heat to HIGH.
Thinly slice the mushroom caps.
Add the remaining 2 tablespoons of soy sauce, mushroom caps, dark sesame oil, kombu, and ginger to the slow cooker.
Cook on HIGH for 20 minutes.
Discard the kombu and ginger.
Add noodles to the slow cooker and cook for 5 minutes.
Bring a pot of water to a boil.
Carefully lower eggs into the boiling water and cook for 6 minutes.
Place eggs in a bowl of ice water for 2 minutes, then peel and halve lengthwise.
For each serving, place 3/4 cup noodles in a wide bowl; pour 1 cup of broth over noodles.
Top with pork, mushrooms, green onions, and chiles.
Place 2 egg halves toward one side of the bowl.
Sprinkle with sesame seeds and nori strips.
Expert advice for the best results
Adjust the amount of chili to your spice preference.
Garnish with other vegetables like bean sprouts or spinach.
Everything you need to know before you start
20 minutes
Can be made a day ahead and reheated.
Serve in a deep bowl, artfully arranging the toppings.
Serve hot with a side of pickled ginger.
Add a sprinkle of black pepper.
Crisp and refreshing.
Balances the savory flavors.
Discover the story behind this recipe
Ramen is a staple in Japanese cuisine.
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