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Hi.

Kate Gibbs is a food and travel writer, author, cook and new mother living in Sydney, Australia. She cooks whole food that makes us healthy and happy, and travels to find the best in style, food and hotels.

easy weeknight ramen

easy weeknight ramen

A good bowl of ramen is a beautiful thing. I ate my first in Tokyo, about an hour after arriving in Roppongi after a long flight from Sydney years ago. We found a sweet little nook in the back streets and joined the swathes of businessmen before their commutes home, late, after 9pm. They perch at a wooden table or bar and hover over the steaming bowl, splurping up noodles, tonkotsu, salt or miso broth, and that soft egg. I love mine littered with nori and sesame seeds, which also add iodine, calcium and lots of minerals I try to fit into my diet where ever I can. Japanese ramen experts might be left reeling at my rendition, it takes hardly any time to make (relatively) and the roast pork can be done ahead if you like - or even use leftover pork from a roast. If you're doing the pork from scratch, ask your butcher to score the pork skin thinly for you, against the grain for easy carving.

I make my miso broth in my Le Creuset casserole, it's a pretty mist grey. You ladle out the broth into bowls or bring the pot of broth to the table with the assortment of additions on a platter and let people serve themselves. 

  • 350g piece of free-range pork belly, scored
  • 1 tsp sea salt flakes
  • 1 tsp coconut sugar
  • ¼ cup red miso paste
  • ¼ cup tamari
  • 24 dried shitake mushrooms
  • 2 large garlic cloves, finely sliced
  • 350g ramen noodles, cooked al dente and drained
  • 8 fresh shitake mushrooms, thinly sliced
  • 6 baby bok choy, thinly sliced
  • 4 shallots, very thinly sliced
  • 4 very soft boiled organic eggs
  • sesame seeds and nori for scattering

Preheat oven to 160C. Rub the pork belly with salt and sugar and place in a small baking dish to fit pork comfortably. Roast pork belly 1 hour, until meat is tender. Change oven setting to high grill and cook until crackling forms, about 20 minutes.

Combine miso, tamari, dried mushrooms, garlic and 8 cups water in a large saucepan and bring to a simmer, 20 minutes. Remove dried mushrooms from the broth. Divide noodles between 4 bowls, top with stock, then sliced fresh mushrooms, thinly sliced pork and crackling, bok choy, sesame seeds and a soft egg. Serves 4.

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