I used the braising liquid from the Chinese Style Honey Hoisin Sticky Ribs to make the soup for the ramen. It has to be diluted because it's pretty salty. I used hot water but it's probably better if you make a proper soup base the way they do for the double soup technique.
I sauteed nappa cabbage, enoki mushrooms, and red onion and flavored it with the soup. Leftover ribs and green onions complete the ramen toppings. I used packaged fresh Chinese noodles, which were decent. The flavor was pretty nondescript but they held up well in the noodles without getting too soggy.
This really is a great way to put all of the yumminess from making the ribs to good use. I'll be making this again!
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