Spicy Pork Ramen

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

Protein

51g

Carbs

28g

🔥

Fat

18g

Calories

503

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

Serves

4

Prep Time

10 mins

Cooking Time

30 mins

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
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