Pork and chicken ramen soup

Ingredients

• 250 g of ramen noodles
• 2 chicken legs, washed and cut into 4 pieces
• 500 g of pork shoulder with bone
• 8 new onions (shallots)
• 4 cloves of garlic
• 1 carrot
• 1 onion
• 2 hard-boiled eggs
• 40 g of fresh ginger
• 13.5 cl of sake
• 10 cl of soy sauce
• Half a sheet of nori seaweed, not shredded
• sesame oil, for serving
• 150 g of bamboo in a can, drained
• 2 tablespoons of neutral oil
• 15 grams of sugar
• Salt and pepper, to taste

Bring 1.5 liters of water to a boil in a wok. Add the chicken bones, 4 sliced onions, and 3/4 of the ginger. Simmer for 1 hour.

Remove the water, onions, and ginger, then rinse the bones.

Wash the wok, add 2 liters of water, the bones, the peeled onion, the garlic, the peeled carrot, and 125ml of sake, reserving 1 tablespoon.

Let it simmer over low heat until the liquid has reduced by half, skimming off any foam that forms. Strain the broth through a fine-mesh sieve into a bowl.

Firmly roll the pork and secure it with string.

Wash the wok, dry it over high heat, heat the neutral oil, and add the remaining 2 onions and ginger, finely chopped. Cook for 5 minutes, then add the pork.

Sear the pork by turning it frequently, to ensure it browns evenly.

Add the reserved rice wine, 40 cl of water, 3 tablespoons of soy sauce, and the sugar. Bring to a boil, reduce the heat, and cover. Simmer for about 30 minutes, stirring occasionally, then remove from the heat.

Cut the pork into 2 slices. Peel the hard-boiled eggs, cut them in half, and season the yolks.

Pour in a large saucepan, pour 1 liter of filtered chicken broth. Bring to a boil, then add 4 tablespoons of soy sauce and 1/2 teaspoon of salt.

In a separate saucepan, bring 2 liters of water to a boil. Cook the noodles according to the package instructions, stirring constantly to prevent them from sticking. If the water boils too vigorously, add 4 tablespoons of cold water. Drain and divide among 4 bowls.

Pour the broth over the noodles, ensuring they are fully covered. Arrange half an egg, slices of pork, bamboo shoots, and nori seaweed on each bowl. Sprinkle with the remaining chopped green onions. Serve with pepper and sesame oil, and season to taste.