Homemade Ramen with Packaged Dry Noodles

This ramen was made with a beautiful thick pork feet stock that simmered for five hours. Some of the key flavors in final broth was caramelized onion, garlic and ginger.

I made a huge pot of broth of which I froze half and kept the other half for immediate use. As typical with ramen, it is a matter of variations on a theme. In this case, I'm using packaged dry ramen noodles, discarding the soup base. I simmered some small slabs of spareribs in the stock until tender, took it out and glazed it with some sesame oil hoisin sauce then quickly broiled in oven. Other ingredients are usually just whatever on hand but by making a homemade stock, you can transform lowly packaged ramen into a whole other kind of meal.

Served with various toppings: Egg, pig feet, cha siu, roasted corn, organic celery stalk and tops, crimini mushroom, scallion and cilantro.