This is the most flavorful Ramen Noodle Soup I have ever had. It has a nice spicy broth that gets most of the attention. I have made it many times and it is always a crowd pleasing meal. This recipe can also be found at gardengirlrecipes.com.
for the soup broth:
2-3 pounds pork shoulder roast (or butt)
4 cups chicken broth
¼ cup soy sauce
¼ cup rice vinegar
2 tablespoons fish sauce
2 tablespoons thai red curry paste
1 tablespoon fresh ginger, chopped
1 tablespoon sambal oelek
The juice of 1 lime
1 tablespoon Chinese five spice
1 teaspoon black pepper
1 tablespoon brown sugar
2 cups wild mushrooms, left whole, sliced, or chopped
4 packs Ramen noodles, seasoning packets discarded
for the caramelized pork:
2-4 tablespoons soy sauce
2-4 tablespoons rice vinegar
2 tablespoons sesame oil
¼ cup brown sugar
4 soft boiled or fried eggs
Step 1: Add Meat
In a large crockpot, add the pork to the bowl.
Step 2: Add Broth, Sauces, & Spices
Add the chicken broth, ¼ cup soy sauce, ¼ cup rice vinegar, fish sauce, thai red curry paste, ginger, sambal oelek, juice of 1 lime, Chinese five spice powder, black pepper, and 1 tablespoon brown sugar. Stir well to combine all the ingredients.
Step 3: Mix & Cook
Cover and cook on low for 7-8 hours or on high for 4-6 hours.
Step 4: Remove Pork & Add Mushrooms
Remove the pork from the crockpot. Add the mushrooms, cover, and cook on high heat.
Step 5: Shred Pork
Shred the pork.
Step 6: Heat Skillet & Oil
Heat the sesame oil in a large skillet over medium heat.
Step 7: Caramelize Pork
Add the shredded pork, 1 tablespoon brown sugar, 2 tablespoons soy sauce, and 2 tablespoons rice vinegar. Stir to combine. Allow the pork to caramelize, about 7-10 minutes.
Step 8: Cook Noodles
Add the Ramen noodles to the crockpot and cook for 5 minutes. Then add back in some of the caramelized pork and stir.