Ingredients card / Shopping list
180g Ramen noodles
375g Minced pork
1/2tsp each White pepper and sea salt
1tbsp Fresh ginger (peeled&grated)
2 cloves Garlic (crushed)
1 Green chilli pepper (finely chopped)
16 Wonton wrappers
300g Asparagus (trimmed)
1tbsp Lemon juice
2tbsp Soy sauce
Freshly ground black pepper
8 cups Chicken stock
1tbsp Fresh cilantro,finely chopped(or coriander)for garnish
1tbsp Toasted sesame seeds
Recipe By: Hakubaku
Serves 4 adultsIntroduction
An excellent Ramen soup to make at home - you'll wonder why you never tried it before
STEP ONE:RAMEN NOODLES
Cook as per packet instructions.
Drain noodles, rinse under running water and set aside.
STEP TWO:PORK WONTONS
In a bowl, combine pork, white pepper, salt, ginger, garlic and chilli pepper.
Lay wonton wrappers on a dry surface.
Place 1 heaped teaspoon of pork mixture in middle of each wrapper.
Wet the edges with a little water (either with a pastry brush or fingers).
Fold edges together to form bundles.
Press edges together to secure filling.
Using a large steamer, place about 2.5cm boiling water in base.
Line steamer section with a piece of waxed paper.
Arrange half the wontons on the waxed paper, cover with well-fitting lid.
Steam wontons until tender (about 4 minutes).
Set wontons aside on a slightly damp plate.
Repeat with the remaining wontons.
Keep wontons covered with plastic wrap.
NB: Check water level in saucepan occasionally and add more boiling water if necessary.
Remove waxed paper from steamer and place asparagus spears in steamer.
Cover and steam asparagus until tender (about 3 minutes).
Place asparagus on a plate and dizzle with soy sauce and lemon juice.
Sprinkle with sesame seeds and black pepper to taste.
Place stock in a large saucepan and bring to the boil.
Reduce heat to a steady simmer and add steamed wontons and cooked noodles.
Simmer for 1 minute.
Ladle into individual bowls and serve topped with asparagus.
Sprinkle with cilantro.