Suya pork ramen noodles soup
Ask any West African about noodles and they’d probably give you a long lecture on indomie noodles, the noodles that as someone once told me “saves life”. It is cheap, flavourful and most importantly instant, so easy to make and good for a quick fix. The indomie noodles, it must be said, is the inspiration for this dish – Suya pork ramen noodles soup.
Indomie and other instant noodles have only been around since 1958 and were invented by a Momofuku Ando. Ramen noodles on the other hand has been around for centuries. There is some confusion as to where its origins lies. Some claim China whilst others believe Japan introduced ramen to the world. Ramen soup was only eaten in the far east on special occasions, but these days they have become daily staples. Pop into a foodie capital like London and you’d be amazed at how easily available ramen soup is.
The choice of noodles weather ramen or the instant and easy to find indomie should not be a big deal. In making this dish one could have been easily substituted for the other.
The most important ingredient in ramen soup is the stock and that is where our special West African twist comes in. Suya is the ubiquitous West African mix spice used to marinate meat, especially grilled meat. The stock for this suya pork ramen soup comes from a meal we created earlier – Suya spiced roast pork belly.
Combined with a variety of ingredients such as roast pork belly pieces, cucumber, fresh green chillies, carrots, mushrooms, spinach and a boiled egg then flavoured with salt this meal becomes a bomb of flavours. Given we love chilli, a few flakes of chilli or a pinch of chilli powder can be thrown in. The taste of the suya broth reminds me of Nigeria’s pepper soup. Light and flavourful with the noodles providing that oomph! That carbohydrate fuelled energy that will revitalise you.
Click to see the recipe for the Suya pork ramen noodles soup.