These recipe a delicious way to help combat a cold or flu with Bigelow Tea.
Recipe created by Posh Journal
1½ pounds pork butt/shoulder
1 yellow onion, coarsely chopped
2 inches fresh ginger, sliced
4 garlic cloves, minced
1 liter water
1 Bigelow Green Tea Bag
5 tablespoons white miso paste (may add more)
½ tablespoon white pepper
1 cup Fresh Seaweed
1 tablespoon mirin
¼ cup bonito flakes
Dry Instant Ramen, (removed the seasoning)
Green onion, thinly sliced
Boiled eggs, halved
Dry seaweed flakes
Bamboo shoots (very strong taste, you may skip this)
Fresh Red chilies, sliced if you love heat
For ramen and garnish
Season pork with salt/pepper then heat oil in a medium pan, add pork and cook until browned for about 3 minutes.
Add yellow onion to the pan without stirring, cook for about 3 minutes.
Add garlic, ginger, water and bigelow tea, let simmer for 1-2 minutes, remove the tea bag then transfer to crock pot/slow cooker.
Meanwhile, prepare the toppings while the broth is cooking.
Toast the fennel seeds and peppercorns in a frying pan for 2 minutes then pound them together in a pestle and mortar with some salt.
Mix with olive oil and rub all over the pork.
Sit on a wire rack in a roasting rack and roast for 1 hour at 350F.
Follow the direction on the packaging to cook the dry ramen.
To serve : place noodle in a ramen bowl then pour in soup, add boiled egg.
Garnish with green onion, bamboo shots, seaweed, sliced red chilies and pork bellies.