If you read my last post, you may remember that I recently spent way too much time looking up 2017 food trends. I like to know what’s coming – not necessarily to jump on board, just to be prepared. Anyway, one of the upcoming trends, theoretically, is “Ramen 2.0″. I happened to have just finished a photo shoot with this mouthwatering asian pulled pork and crab ramen soup that day. And this dish TOTALLY fits under the 2.0 category. Hey look – I’m trendy!
I have always loved Asian treats with both pork and crab in them – wontons, spring rolls, steamed buns, dumplings. It’s like saying, “you’re about to raise your cholesterol….and you’re gonna like it!”
This soup is no different. I let the pork cook low and slow for 8 hours with a sweet and salty blend of brown sugar, lime, soy sauce, garlic, ginger, etc. until it’s so tender it falls apart. The broth is high in flavor too and it has nothing to do with that little packet of powder that comes in the ramen package. Ingredients like star anise and cloves are seared until the aroma pours out and then cooked in chicken broth to create a great base to the soup. After that, comes thai red curry paste for some heat, soy & fish sauce for saltiness, brown sugar for sweetness, and shiitake mushrooms for that “umami” flavor. By the way, I also read that umami was sooo 2014. To that, I say, Whateverrrr!
Pour yourself a big bowl of this totally dressed up, fancified ramen and garnish with carrots, crab meat, soft boiled egg, bamboo shoots, serrano, cilantro, and lime juice to make it perfectly 2.0! Oh, and don’t forget that lovely 8 hour pulled pork.
After my first spoonful, I literally said the words, “This is bomb. Just BOMB!” which I promise isn’t a part of my normal vocabulary. I’d make a fool of myself for this soup any day. Give me another bowl, please!
Asian Pulled Pork and Crab Ramen Soup with Soft Boiled Egg
- 2 lbs pork shoulder
- ½ C brown sugar
- 1 lime, zest & juice
- 2 TBS soy sauce
- 2 garlic cloves, minced
- 1 TBS ginger, minced
- ½ tsp lemongrass, minced
- 1 TBS cilantro, chopped
- salt & pepper
- 2 eggs
- 3 star anise
- 4 cloves
- 2 inches ginger, peeled and sliced thick
- 2 garlic cloves, whole smashed & peeled
- 64 oz. chicken broth
- 1 tsp fish sauce
- 4 tsp thai red curry paste
- 1½ tsp soy sauce
- 1 (3.5 oz) pkg shiitake mushrooms, sliced
- 1 TBS brown sugar
- 2 pkg ramen noodles, no flavor pack
- 1 serrano pepper, sliced
- 3 baby carrots, cut into sticks
- 1 (6 oz) can crab meat
- ½ can bamboo shoots
- pulled pork (recipe above)
- cilantro, garnish
- lime juice, garnish
- Season your pork shoulder with salt and pepper and place in a slow cooker.
- Add all ingredients for pulled pork. Stir together and cook on high for 4 hours. Baste every hour or so with the liquid in the pan.
- Cook on low for another 4 hours until meat is completely tender. Pull the meat apart and set aside.
- Bring a small pot of water to a hard boil. Using a slotted spoon, gently drop the eggs into the water.
- Cook in boiling water for six minutes.
- Remove and place in ice water until completely cool.
- When time to garnish soup, peel the shell and slice in half. Will still be runny on the side.
- Add the star anise (whole), cloves (whole), ginger, and whole smashed garlic to a soup pan on medium heat until fragrant. Make sure to count how many pieces of each item you have cause you’ll want to remove all of them later.
- Top with chicken broth and simmer for 30 minutes. Remove all aromatics.
- Add the fish sauce, curry paste, soy sauce, shiitake mushrooms, and brown sugar. Simmer for 10 minutes.
- Add the ramen noodles to the broth and cook for 3 minutes. Ladle your ramen soup into 4 bowls and garnish with serrano pepper, carrots, crab meat, pulled pork, bamboo shoots, half a soft boiled egg and lime juice. Enjoy!