Piri piri tonkotsu pork stock ramen

A Hakata speciality with a fiery jalapeños twist, create restaurant-quality Piri Piri tonkotsu bone stock ramen with the help of our sister restaurant Shoryu Ramen's DIY kit. An awesome pairing of umami-rich soup stock and fresh jalapeños to make at home.

Ingredients

• 1 Shoryu DIY Kit - Piri Piri Tonkotsu Ramen
• Eggs (optional)
• **Shoryu DIY kit includes:**
• 600ml Shoryu signature 12-Hour tonkotsu soup stock
• Original spicy sauce
• 2 bunches of original ramen noodles
• Char siu BBQ pork belly
• Beni shoga red ginger
• Spring onions
• Kikurage mushrooms
• Jalapeños
• 2 nitamago egg marinade
• 4 sheets nori seaweed

Method

1. Prepare your eggs (optional)

   If you'd like marinated eggs with your ramen (optional), be sure to marinate 1 hour before you start to cook the ramen. In a pan, bring to the boil enough water to cover all your eggs, add the eggs, and cook over a medium heat for 8 minutes. When the eggs have finished cooking, plunge into ice water and leave to sit for 5 minutes.

2. Marinate the eggs

   Carefully peel the shells while the eggs are still in the water. Add the eggs and the marinade to a sealable container or zip lock bag and gently rotate the eggs to ensure completely covered in the marinade, then leave for 1 hour in the fridge.

3. Heat the tonkotsu stock and spicy sauce

   Add 400ml of water to a small pan and bring to the boil. Pour the tonkotsu stock and original spicy sauce into the pan of water and mix well to create your soup. Bring the tonkotsu soup to a gentle boil and simmer (be careful not to simmer off too much liquid).

4. Slice the egg, pork, onion and jalapeño

   While the stock is coming to the boil, cut the nitamago egg in half, the char siu pork into 6 even slices (3 for each ramen) and chop your spring onion and jalapeños.

5. Brown the pork

   In a non-stick frying pan, gently brown each side of the sliced char siu pork.

6. Cook the noodles

   While the meat is browning, fill another small pan with water for the ramen noodles and bring to the boil. With your hands, gently loosen the ramen noodles, add to the water and boil for 45 seconds. Stir to separate them fully.

7. Dish noodles with soup

   Drain the ramen and divide between two bowls. Pour the piping hot tonkotsu soup evenly over both of the bowls of ramen noodles. With your chopsticks, mix the noodles and soup together well in the bowl.

8. Arrange ingredients on top of the noodles

   Arrange your spring onion, beni shoga red ginger, kikurage mushrooms, char siu pork belly slices, jalapeños and half nitamago egg on the top of each ramen, finally add the 2 sheets of nori seaweed to the side of each bowl.