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!
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
- 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.
- 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.
- 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.
- 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.
- Ladle over the hot broth. Top with halved eggs and a sprinkling of spring onion. Serve.
