SLOW COOKER

Make our version of this traditional Japanese dish by gently simmering chicken, pork and miso in your slow cooker. Ladle into deep bowls with oodles of noodles and toppings

Homemade ramen

SERVES 4 PREP 25 mins COOK 8 hrs 40 mins

MORE EFFORT ❄ broth only

6 garlic cloves

8 chicken wings

1 onion, quartered

½ carrot, thickly sliced 1 thumb-sized piece of ginger,

peeled and roughly chopped 500g pork belly (rolled is best) 6 tbsp white miso paste 10g dried shiitake

mushrooms

To serve

250g dried or frozen

ramen noodles

4 baby pak choi, halved 4 large eggs

4 spring onions, sliced 1 sheet dried

seaweed, sliced sesame seeds

2 tbsp chilli oil

1 tbsp sesame oil

1 Set the slow cooker to low and heat the oven to 220C/ 200C fan/gas 8. Peel the garlic, then put in a roasting tin with the chicken wings, onion, carrot and ginger. Roast for 30-35 mins, or until the chicken is golden. Tip into the slow cooker with the pork belly, miso paste, dried mushrooms, and 2 litres of boiling water. Cover and cook for 5 hrs. Remove the pork and set aside, then continue cooking the broth and chicken for a further 2-3 hrs. Strain into a large bowl, discarding the chicken (see tip, right) and veg. Season with salt.

2 Cook the noodles following pack instructions until al dente, adding the pak choi for the final minute. Drain. Boil the eggs for 6 mins, then drain and plunge into ice water. Drain again, then peel and halve.

Peel the outer layer of fat from the pork.

Discard, then thinly slice the meat.

3 Divide the noodles and pak choi between four bowls, ladle over the broth, then top with the eggs, pork, spring onions, seaweed and sesame seeds. Mix the chilli and sesame oils together, then drizzle over and serve.

GOOD TO KNOW 1 of 5-a-day

PER SERVING 654 kcals • fat 39g • saturates 12g • carbs 27g • sugars 11g • fibre 5g • protein 46g • salt 2.6g