Ramen is an art that you should take up

Today is all about the amazing flavor that you get when making ramen and the art that it really is.  Although it may take a couple of days to really bring out the flavors, it is worth it in the end, with this Japanese delicacy that you can have at home.

Today is all about the amazing flavor that you get when making ramen and the art that it really is.  Although it may take a couple of days to really bring out the flavors, it is worth it in the end, with this Japanese delicacy that you can have at home.

Happy Monday!

I hope that your weekend went well!

I spent a little time playing Pokemon Go, because I am that kind of nerd.

Gareth said, ‘Now, every time that I see someone on their phone, I’m going to wonder if they are playing Pokemon.’

I pretty much laughed.

I’ve spent my weekend watching Gilmore Girls, playing with Braedon, and working on some social media strategies.

We have been trying to get our grocery order in earlier that Sunday night at like, well, late.  So I did it on Saturday!  It made me feel so organized.

The other week, I made Ramen for one of my best friend’s birthday.  

It was one of the hardest things that I have ever made, but one of the tastiest.  I have been debating myself on whether or not I should post the recipe, because it is not easy to do.  But if you have a good butcher and a few days, you should definitely try to make it!

I did a lot of research on Ramen beforehand, it is an absolute art to make something with all of the flavors you need.

I love when my food turns into an art.

Everyone loved it, in fact, I probably should have made more.

I’m excited to have tested and succeeded with this recipe.  I definitely want to make it again.

Ramen with Pork Tenderloin


  • 2 lbs trotters (pig's feet) 
  • 2 lbs of pig's bone
  • 2 lbs of chicken bone (usually the back bone and ribs are good, but I got a whole chicken and it was awesome)
  • 1 yellow onion sliced
  • 1 whole garlic chopped
  • 1 lb shallots chopped
  • 2 lemons juiced 
  • 1 lb white mushrooms
  • 3 Tbs Sesame seed oil
  • 2 leek sliced
  • 20 green onions chopped
  • 2 cups water
  • 1 cup grape juice
  • 2lbs pork tenderloin
  • 2 tbs light brown sugar
  • 3 2'' ginger roots sliced 
  • 1/2 cup soy sauce
  • Whole peppercorn (I used the exotic peppercorn that I reviewed from the flea market)
  • 2 lbs ramen noodles
  • Jalapenos
  • Seaweed 
  • 3 Eggs soft boiled and peeled
  • Salt
  • Soy sauce
  • Miso sauce


  1. About 3 days before you plan to serve ramen start the broth
  2. In a large (8qt) pot boil the pig's and chicken's bones for 5 minutes
  3. Drain and rinse off the blood and marrow unless you want a darker broth. (I didn't rinse and got a beautiful dark color and a little more flavor I think)
  4. Place bones back in the pot, add 1 leek, 1 ginger root, 1 onion, 1/2 lb shallots, 1/2 the green onions, 1/2 the shallots, 1 lemon juiced and 1/2 the mushrooms cover until water is just above all the ingredients
  5. Bring up to a boil for 5 minutes and then down to a simmer for 12 hours, covered.
  6. Strain and let cool- put into the fridge until the day you make the ramen
  7. Day before you plan to serve the ramen- preheat oven to 250F
  8. In a stock pot put tenderloin, 1 cup of water, 1 cup of grape juice, 1 tbs soy sauce, 1 tbs sesame seed oil, 1/4 shallots, 4 green onions, 1 leek, 1 ginger root, peppercorn, 1 lemon juiced, brown sugar, and 1 ginger root
  9. On a stove, bring ingredients to boil.
  10. Place the stock pot in the oven for 7 hours
  11. Allow to cool
  12. Place the soft boiled eggs to marinate with the pork in the cooked sauce over night
  13. Day of serving ramen- simmer your broth with mushrooms and jalapenos added in
  14. Take the mushrooms and jalapenos out when they reach a good consistency
  15. Add salt, pork slices, sesame oil, miso, and then a little of the juice from the pork at a time to flavor it.
  16. Remove pork when hot
  17. Saute 1/4 shallots and set aside
  18. Boil noodles, rinse with cold water and plate
  19. Add pork, jalapenos, mushrooms, shallots, seaweed, the rest of the green onions, and soft boiled eggs to the top of the noodles
  20. Place the broth/sauce combo into a pitcher to pour
  21. Serve hot, you can add extra ginger or soy sauce if you want a different flavor, but I didn't.  I did squeeze a little more lemon juice though.

Lots of work, but I'm telling you it is so worth it.

So, we are going to Norwich in August for a couple of weeks, I would love to meet up with a local blogger for dinner or lunch!  I think it would be a fun to do a collaboration with someone who knows the area better than I do.

Here’s some motivation for you:

What are your goals this week?

My main goal is to create a few recipes to test over the next few weeks.  And then, I would like to put together all of my current recipes that I have and index them.  Who knows, maybe one day I will have a cookbook to put out!

Gareth caught me at work today!

Gareth caught me at work today!

Wednesday, I am excited to review one of my favorite places in San Francisco.  It’s a great foundation that you need to check out if you are ever in San Francisco.

What’s on your menu this week?  Anything fun?  Still trying to figure it out, try out the quick spaghetti recipe from last week!

Subscribe on the side for great new updates like this!

Follow me on Instagram, Twitter, Facebook, and Pinterest if you want to see the everyday mind of a chef turned mom.