Ramen

Broth:

• 1.3 kg pork bones
• 2.5 l water
• 2 onions
• 2 carrots
• 2 heads garlic
• 4 cm ginger root
• white and light green parts from the bottom of 5 green bunch onions
• 10 black peppercorns
• 1 star anise (if available)
• 3 tbsp soy sauce, 2 tbsp rice vinegar, 1 tbsp sesame oil

Other:

• 200 g ramen noodles
• cabbage, about a quarter, 400 g
• 2 carrots, 200 g
• 4 large white button mushrooms + 2 tbsp oil for frying the mushrooms
• 4 eggs
• chopped green onions, sesame seeds

1. Put the meat in a pot. Pour cold water on top and bring to a boil over moderate heat under the lid. Pour off the foamy water, rinse the bones in a sieve under running water, wash the pot clean. Put the meat back in the clean pot and pour 2.5 l of water on top. Bring to a boil again. Add whole unpeeled onions and whole unpeeled carrots. Sprinkle some salt in as well – but not much. The soup is seasoned in the very end, but add just a little salt so that it is not bland. Boil the broth on low heat with the lid half off for 1.5 hours. Halve the whole heads of garlic and chop the ginger root into coins. Cut the white and light green parts of the green onion into smaller pieces. Add the garlic, ginger, green onions and peppercorns (and star anise, if you have any) to the broth and cook for another 1.5 hours.
2. Strain the broth. The herbs and the bones have done their important job of seasoning now and you can throw them away. Take the meat off the bones beforehand. I don't use pork in this soup, but if you want, you can do it. The boiled pork stripes can be used as bread topping, or in pies or anywhere else.
3. In a small bowl, mix 3 tablespoons of soy sauce, 1 teaspoon of toasted sesame oil and 2 tablespoons of rice vinegar (this seasoning blend is called tare in Japanese). Add the mixture to the broth, stir. Taste the broth and, if necessary, add more soy sauce.
4. Grate the cabbage and carrots. Bring the broth to a boil, add the cabbage and carrots. Boil for 10 minutes.
5. Boil the eggs to your liking. Boil the noodles according to the instructions on the package, drain and set aside. Slice the mushrooms and lightly fry in a pan with the oil, season with salt.
6. Everything is ready now, time to eat! Put some noodles in bowls and add hot soup from the pot. Halve the eggs, add to the soup and add the fried mushroom slices. Sprinkle some chopped green onions and sesame seeds on top.