PORK AND TOFU RAMEN

Preparation time 15 mins Cooking time 20 mins Serves 4

300g piece pork fillet,

trimmed of fat

2 tsp sesame oil

1 brown onion, finely chopped 4 cloves garlic, crushed

1 green chilli, deseeded,

finely chopped 8cm piece ginger, cut

into fine batons

1 tsp Massel Salt-reduced

Chicken Stock Powder 1.5L boiling water

20g dried sliced shiitake mushrooms (soaked in 125ml boiling water for 20 minutes) 1 Tbsp salt-reduced soy sauce

or gluten-free soy sauce

4 x 60g free-range eggs 200g dried soba noodles 100g sugar snap peas, trimmed 2 bunches English spinach,

trimmed, washed

300g silken tofu Coriander leaves, sliced bamboo shoots and toasted sesame seeds, to serve

STEP 1 Score pork fillet in fine parallel lines with a sharp knife. Heat sesame oil in a large saucepan over medium-high heat. Add pork and cook for 2 minutes, turning occasionally, until browned on all sides. Add onion, garlic, chilli and ginger to pan. Cook for a further 3 minutes. Add combined stock powder and water, soaked mushrooms and water, and soy sauce. Reduce heat to medium and simmer for 5 minutes. Remove pork. Set aside.

STEP 2 Meanwhile, place eggs in a small saucepan of cold water and bring to the boil over a high heat. Cook for 5 minutes. Drain and refresh in iced water to cool. Peel and halve eggs.

STEP 3 Cook noodles in a large pot of rapidly boiling water for 3 minutes, until just tender. Drain well and divide between 4 bowls. Add sugar snap peas and spinach to soup, then ladle over noodles. Break tofu into pieces and add to bowls.

STEP 4 Carve pork and arrange on top with the egg, then garnish with coriander, bamboo shoots and sesame seeds.

PER SERVE 2060kj, protein 42g, total fat 13g (sat. fat 3g), carbs 44g, fibre 15g, sodium 767mg • Carb exchanges 3 • GI estimate low • Gluten-free option