Iekei-Style Ramen Hot Pot
This is an exquisite hot pot recipe that recreates the rich, savory flavor of Iekei ramen soup. Pork, cabbage, and spinach absorb the creamy chicken-and-soy sauce broth, and you can enjoy every last drop by finishing it off with Chinese noodles.
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🍳 Cooking Flow
Cut the vegetables, and parboil the spinach and eggs → Combine water and seasonings in a pot to create the soup base → Add the pork and vegetables, cover with a lid, and cook until tender → Add garlic, spinach, and boiled eggs to finish → Finish by adding Chinese noodles and Ajinomoto for an authentic Iekei ramen experience
Cooking Steps
Brief Cooking Order
Cut the vegetables, and parboil the spinach and eggs → Combine water and seasonings in a pot to create the soup base → Add the pork and vegetables, cover with a lid, and cook until tender → Add garlic, spinach, and boiled eggs to finish → Finish by adding Chinese noodles and Ajinomoto for an authentic Iekei ramen experience
Introduction
This is an exquisite hot pot recipe that recreates the rich, savory flavor of Iekei ramen soup. Pork, cabbage, and spinach absorb the creamy chicken-and-soy sauce broth, and you can enjoy every last drop by finishing it off with Chinese noodles.
Step 1
Wash the spinach. Place the stems into boiling salted water for about 10 seconds, then add the leaves and boil for another 1 minute and 30 seconds before removing.
Step 2
Add vinegar to the boiling water used for the spinach, add the eggs, and boil for about 7 minutes to make soft-boiled eggs. Transfer to cold water and peel.
Step 3
Slice the carrots thinly, slice the green onions diagonally, and roughly chop the cabbage. Squeeze the excess water from the boiled spinach and cut into bite-sized lengths.
Step 4
In a pot, combine water, soy sauce, Ajinomoto KK Chicken Paitan soup base, and Ajinomoto. Stir gently and bring to a heat.
Step 5
Add cabbage, pork, green onions, and carrots to the soup. Cover with a lid over medium heat and cook until the ingredients are tender.
Ingredients List
Important Notes
When boiling spinach, submerge the stems for about 10 seconds first before adding the leaves to ensure an even texture. 💡
Adding vinegar to the water when boiling eggs makes them easier to peel. ⚠️
For the finishing ramen, adding extra 'Ajinomoto' and oil provides the signature punch and richness characteristic of Iekei style. 🍳
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