This intensely savoury, simple noodle soup will make you slurp every time for its umami flavour!
2 pcs Dried kombu
1 gallon Water
½ kilo Boneless pork loin or shoulder (whole)
1 tsp Salt
½ tsp Pepper
2 Tbsps Cooking oil
1 cup Chopped onions
2 Tbsps Thinly sliced ginger
2 Tbsps Chopped garlic
2 Carrots, cut into 2-inch pieces
2 cups Sliced leeks
1 kilo Combined chicken neck, back, wings, and bones
½ kilo Pork bones
1 pack Bonito flakes or ¼ cup dilis
½ kilo Spaghettini
2 Tbsps Baking soda
8 cups Water
½ cup Soy sauce
2 Tbsps Sake
1 Tbsp Mirin
1 tsp Sesame oil
6 Hard-boiled eggs, peeled
6 stalks Scallions, chopped
3 Nori sheets, toasted and sliced
- Soak the kombu in water overnight. Set aside.
- Lay pork loin on a tray and season with salt and pepper.
- Tie the pork shoulder into a cylinder roll with kitchen twine to keep it whole. This also makes it easier to slice later on.
- Heat the oil in a large pot on high heat. Add the rolled up pork and sear on all sides, turning it over for even browning.
- Add chopped onions and cook until golden brown for about five minutes. Stir in ginger, garlic, carrots, and leeks.
- Lower the heat to medium and add the chicken neck, wings, back and bones, pork bones, and kombu water.
- Boil slowly, over medium heat, and keep on a simmer. Skim the stock and boil until pork is tender and stock has reduced to half, about four hours.
- Remove the pork from the soup stock when soft. Lay on a tray to cool. Cover pork and chill in the refrigerator until ready to slice. This is so it’ll be easier to cut perfect slices when the meat is cold.
- Pour stock over a fine sieve into another container. Discard bones. Cool soup stock and chill until ready to use (if making ahead).
- Boil water in a large pot. Add baking soda carefully (it will boil up and over). Drop in the pasta and cook al dente. Drain immediately. Divide noodles into bowls.
- Slice pork thinly and set aside.
- Put sliced pork on top of noodles.
- Heat stock and bring to a simmer. Add soy sauce, sake, mirin, and sesame oil.
- Pour stock over pork and noodles carefully, then garnish with half a slice of hard-boiled egg. Top with chopped scallions and toasted nori.