1 ham hock
2 packets instant ramen noodles
3 tbsp soy sauce
2 tsp sea salt
300g baby spinach leaves
4 hard-boiled eggs, halved
finely chopped spring onion (scallions), to serve
That’s it: from now on, I’m always saving my leftover ham at Christmas to upgrade my instant ramen stock. This is an ingenious way to get maximum flavour from something you’d probably normally just discard. Life-changing, you guys. Get amongst it!
PREP TIME
10 minutes
COOK TIME
2 hours 10 minutes
SERVES
4
Ingredients
Steps
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Add 3 litres of water to a large pot and bring to the boil over a high heat. Gently lower the ham hock into the boiling water.
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Remove the seasoning packets from the instant noodles and empty into the broth to pack in some flavour. Turn down the heat to medium and simmer for 2 hours to allow things to get tasty.
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Add the soy sauce and salt to the broth and season to taste. Carefully remove the ham hock from the broth and transfer to a cutting board. Shred any meat off the bone and set aside.
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Add the dried packet noodles to the ramen broth and cook according to packet instructions. Using tongs, transfer the noodles to serving bowls. Divide shredded ham between bowls on top of the noodles, as well as the baby spinach.
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Ladle over the hot broth. Top with halved eggs and a sprinkling of spring onion. Serve.
Editor’s picks from the shop
Super delicious
Such a great alternative to use up those Xmas meaty ham bones. Just loved this. Another great recipe, thanks for sharing.
Perfect
This will be my go-to soup for family get togethers. Had to make a one-person batch first, just to be sure, but I am amazed and my family will be also. Thank you for sharing.
Best and easy recipes ever
If you want to make Asian food in your kitchen then watch and learn from one of the finest chefs ever. Marion will give you tips and how tos so you can’t go wrong and watching her videos is the best way to learn. I find the best way to cook any of Marions recipes is print out the recipe then watch the video.