Curly ramen noodles (chuka soba), come dried in compact squares or nests. You can also use 1 pound of thin fresh Chinese noodles in this Japanese dish.
|3||cups beef broth|
|2||tablespoons soy sauce|
|4||scallions, cut into 4-inch lengths and smashed|
|1||piece (1 inch) fresh ginger, cut into 4 slices|
|4||cooked pork spare ribs|
|2||teaspoons sesame oil|
|Salt and pepper, to taste|
|4||pieces cooked bok choy, each halved lengthwise|
|2||cups fresh bean sprouts (mung bean)|
|12||ounces (4 nests) ramen noodles (chuka soba)|
|Extra sesame oil (for sprinkling)|
1. In a soup pot over medium heat, combine beef broth, water, soy sauce, scallions, and ginger. Bring to a boil. Add the pork ribs and lower the heat. Simmer for 10 minutes or until pork is heated through. Remove ribs, scallions, and ginger and transfer to a bowl.
2. Add sesame oil, salt, and pepper to the soup. Turn the heat to low.
3. Slice meat off the bones; discard bones, scallions, and ginger.
4. Bring a large saucepan of water to a boil. Add the bok choy and cook for 30 seconds. Use a slotted spoon to lift it out and transfer to a plate. Add the bean sprouts to the water; cook 1 minute. With the spoon transfer the sprouts to a bowl; sprinkle with salt.
5. Add ramen to boiling water and cook 3 to 5 minutes or until noodles are tender but still have bite.
6. Drain the noodles and rinse with warm water. With a scissors snip the noodles in half. Divide the noodles among 4 deep bowls.
7. Arrange the pork, bok choy, and bean sprouts on the noodles. Ladle soup around the noodles. Sprinkle with sesame oil. Serve with chopsticks and a spoon.