Spicy Pork Ramen

This nourishing bowl of spicy pork ramen combines tender slices of roast pork and springy dried noodles in a steaming chicken-stock broth enriched with a trio of miso, mirin and soy, brightened by ginger and garlic, and warmed through with a dash of chilli paste or Sriracha.
Wilted baby bok choy and earthy shiitake and enoki mushrooms add vitamins and fibre, while perfectly soft-boiled eggs, a sprinkle of spring onions and fresh coriander finish the dish with protein and a burst of colour.
Nutrients
Per serving
Steps
Mix together the miso paste with the sriracha and add the chopped ginger and garlic in a small bowl
Bring a small saucepan to boil and gently lower the eggs into the water careful not to break the shell
Reduce the heat to a simmer and after 6 minutes take out the eggs and place in cold water
Spray a large wok or saucepan with the olive oil and heat
Add the paste mix and gently cook for 2 - 3 minutes whilst stirring to ensure that the mixture does not stick
Pour the stock in and bring to the boil
Reduce the heat to a simmer and add the soy sauce and the mirin and cook for 5 minutes
Add the ramen noodles with the mushrooms for a further 3 - 5 minutes with the spring onions leaving some for garnish
Gently lower the Chinese greens into the broth and cover with a close fitting lid until the greens have just started to wilt
Serve in 4 deep bowls and place the pork slices on top of the bowl and top with half an egg in each bowl
Garnish with spring onions and chopped coriander
NB - I used left over roast pork but any sliced pork can be used as long as the weight per person does not exceed 120 g
Alternatively use 120 g of roast chicken and the calorie count is reduced by 100 calories per person
Ingredients
500g | Slices of roast pork |
200g | Dried ramen noodles |
1L | Chicken stock |
25g | Ginger thinly sliced |
3 | Garlic cloves thinly sliced |
2 | Spring onions sliced |
2 Tbs | Soy sauce |
3 Tbs | Mirin |
3 Tbs | Red miso paste |
1 Tbs | Chilli paste or Sriracha |
100g | Shitake mushrooms |
100g | Enoki mushrooms |
1 | Bunch baby bok choy or other Chinese greens |
2 | Eggs |
1 | Salt and pepper to season |
1 | Olive oil spray |
1 | Spring onions and coriander for garnish |