Ramen Noodle Soup

Ingredients:

• 1/4 cup vegetable oil
• 8 cloves garlic, crushed
• 1 large onion, chopped
• 8 thin slices of ginger
• 450 g thinly sliced ​​bacon
• 1.8 kg chicken wings
• 12 dried shiitake mushrooms, washed
• 12 green onions, white and light green parts only, chopped
• 1/4 tbsp. sake or dry sherry
• 1/4 cup thick soy sauce
• 1 teaspoon of sugar
• 1 teaspoon white peppercorns
• 8 packages of 80-130 g instant noodles (discard seasoning packets)
• Assorted toppings (see below)

Preparation:

1. Heat 3 tablespoons of vegetable oil in a large skillet over medium heat. Add the garlic, onion, and ginger and cook, stirring occasionally, until the onion darkens, about 30 minutes.

2. Meanwhile, prepare the broth:

   
   Place the bacon and chicken wings in a cauldron and add enough water to cover. Bring to a boil, then reduce heat to medium and simmer for 10 minutes. Drain and rinse the pan. Rinse the bacon and wings under cold water, then return to the pan; add 4 liters of water and the dried mushrooms. Bring to a boil, then reduce heat to medium; add the garlic mixture and simmer for 1 hour 15 minutes.
3. Strain the broth through a colander into a large bowl, pressing down on the solids to extract as much liquid as possible. Skim off any excess fat from the surface. Measure the broth, adding water if necessary, to make a total of 2 liters. The broth can be made up to 4 days in advance, covered, and refrigerated.
4. Just before serving, heat the remaining 1 tablespoon of vegetable oil in a medium skillet over medium heat with the green onions until sizzling. Add the sake, soy sauce, 1.5 teaspoons of salt, sugar, peppercorns, and 1/2 cup of water. Simmer until the liquid has reduced to 1/2 cup of water, about 5 minutes.
5. In a large saucepan over medium heat, bring the broth and onion mixture to a boil. Add the noodles and cook until tender, 1-3 minutes. Gently separate the noodles with tongs. Ladle the soup into bowls and garnish with any toppings of your choice.
   
   

   Topping bar

   
   Choose any toppings you like. It'll be delicious in any combination.
   
   • Shredded grilled chicken
     
   • Fried mushrooms
     
   • Nori strips (seaweed)
     
   • Shredded kale
     
   • Firm tofu cubes
     
   • Snow peas
     
   • Toasted sesame seeds
     
   • Sliced ​​radish
     
   • Chopped green onions
     
   • Bean sprouts
     
   • Kimchi
     
   • Watercress
     
   • Jalapeño rings
     
   • Pickled ginger
     
   • Wasabi
     
   • Fried eggs
     
   • Sesame oil
     
   • Sriracha sauce
   
   Baked pumpkin: Toss cubes of butternut squash or kabocha squash (no need to peel) with olive oil and sprinkle with salt, sugar, and red pepper flakes. Bake in the oven at 425°F (220°C) for 30 minutes.
   
   Fried shrimp: Fry peeled shrimp in hot olive oil with chopped ginger, chopped green onions and a pinch of sugar, salt and black pepper.
   
   Baked pork belly: Pour 1 cup each of sake and water, 0.5 cups each of soy sauce and mirin, and 1/4 cup of sugar into a cauldron. Add 1 kg of skinless pork belly, 1 onion cut into 4 pieces, half a head of garlic, and 4 thin slices of ginger. Cover with foil. Bake in the oven at 160°C for 3 hours; cut into thin slices.