Ed’s healthy recipe A fresh take on ramen
BHG TV’s ‘Fast Ed’ Halmagyi shares one of the tastiest ways to pack protein and vegetables into your day
Ramen is one of the world’s hottest dishes right now and is an excellent way to incorporate a mix of veg and proteins in your daily diet.
PORK AND TOFU RAMEN
PREP TIME: 15 MINS
COOK TIME: 20 MINS
SERVES 4 (AS A LIGHT MEAL)
300g piece pork fillet, trimmed of fat 2 tsp sesame oil
1 brown onion, finely chopped 4 cloves garlic, crushed
1 green chilli, deseeded,
8cm piece ginger, cut into
fine batons 1 tsp Massel Salt-Reduced Chicken
1.5L (6 cups) boiling water
20g dried sliced shiitake mushrooms,
soaked (see Cook’s Tip, opposite) 1 Tbsp salt-reduced or
gluten-free soy sauce
4 x 60g eggs
200g dried or dried gluten free
100g sugar snap peas, trimmed 2 bunches English spinach,
300g silken tofu
Coriander leaves, sliced bamboo shoots and toasted sesame seeds, to serve
1 Score the pork tenderloin in fine parallel lines with sharp knife. Heat sesame oil in large saucepan over medium-high heat. Add pork. Cook for 2 minutes, turning occasionally, until browned on all sides. Add onion, garlic, chilli and ginger to pan. Cook for 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. 2 Meanwhile, place eggs in small saucepan of cold water and bring to boil over high heat. Cook for 5 minutes. Drain and refresh in iced water to cool.
Peel and halve eggs.
3 Cook noodles in large pot of rapidly boiling water for 3 minutes until just tender. Drain well and divide between four bowls. Add sugar snaps and spinach to soup, then ladle over noodles. Break tofu into pieces and add to the bowls.
4 Slice pork and arrange on top with the egg, then garnish with the coriander, bamboo shoots and sesame seeds.