Ryan McKern

I haven't had real ramen in a long time. It is refresh­ing to have noo­dles that aren't out of a bag. We made this tonight: ten­der fried pork slices on a salty pork/beef enriched stock, gar­nished with scal­lions and juli­enned car­rots. Not pic­tured are the baozi we made with some left­over char siu pork.