This is a dish for the left over purist. with the exception of a few vegetables and the noodles, every thing else including the stock for the soup and the roast pork domedo splices all came from the dish "Chichinga (suya) spiced roast pork belly domedo" featured on our blog.
I pack indomie or ramen noodles
Left over pieces of suya spiced roast pork belly domedo
3 cups left over stock from suya pork belly domedo roast
1 boiled egg
Left over spinach
Spices of your choice (optional)
Assorted vegetables of your choice
1The suya pork stock is from mixing water with the remnants of left over sauce from roasting the pork belly.
2Boil the mixed sauce and water stock for 15-20 minutes adding salt, pepper and other spices of your choice to taste.
3Add the mushroom to the boiling soup and spinach
4Reduce heat and leave to simmer after 15-20 minutes especially when the pork fat comes to the top of the soup.
5Boil the egg.
6Boil the indomie or ramen noodles as per instructions on the packaging
7Drain and put the noodles into a bowl
8Add the soup to the bowl of noodles
9Add the left over pork domedo, vegetables and boiled egg