Ramen With Pork Stuffed Wontons | Nik Snacks

Ramen is no longer relegated to college student eats or low-budget cooking. Households have discovered that customizable bowls of ramen noodles are not only satisfying, but a wonderful way to use either fresh or leftover bits and pieces to create a new meal.


That's exactly what I'm into right now: using what I have on-hand to make new and exciting recipes. After grilling and roasting a pork shoulder for Easter dinner, I had a huge shoulder blade left that I just had to use. The only thing I know to do with letover bones is to make stock. Or bone broth. There really isn't much of a difference between the two if you do it right. Bone broth or stock is made by simmering animal bones, meat, vegetables, herbs with water. It’s normally simmered for hours and hours on the stove to extract all of the flavor and nutrients.

The results, when cooled, produce a gelatinous pot of a nutrient-rich base that can be used to cook soups, stews, vegetables, rice, pastas, potatoes and even ramen noodle bowls.

To add to the mix, I also made wonton dumplings to add to the flavor of the recipe. It's killer, y'all. You get out what you put into it, so if your vegetables are fresh and your eat has a neutral flavor, you can add anything to it.