I had a lot of thick, gelatinous pork broth left over from the patita con maní I prepared a few weeks ago. What to do with it? Ramen of course! I must admit I sometimes feel I’m missing out on something given the number of apparently great ramen restaurants in Sydney, but I just don’t want to put my health at risk with the noodles. I found a couple of solid recipes for the pork and the eggs and made my version of the most decadent and comforting soup I’ve had in years. Please note that you’ll need to prepare the different elements of the soup in advance.