Spicy Pork Ramen

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