PORK & BLACK GARLIC RAMEN

MAKES 4 SERVINGS HANDS-ON TIME 15 MINUTES TOTAL TIME 1½ HOURS

500 g ground pork 2 cloves black garlic, peeled and minced

2 tbsp soy sauce

1 tbsp mirin (Japanese sweet rice wine) 1 tbsp minced fresh ginger salt and pepper

340 g ramen noodles

Ramen Broth

2 tbsp sesame oil, divided

1 tbsp butter

3 green onions (white and green parts separated), julienned 1 tbsp minced black garlic 1 tbsp minced fresh ginger 1 cup shiitake mushrooms (stems removed), thinly sliced 1 cup shelled edamame 2 carrots, julienned 2 cups chicken stock ¼ cup soy sauce

¼ cup mirin (Japanese sweet rice wine)

3 tbsp miso paste

4 eggs salt

Korean chili flakes (gochugaru) or red chili flakes Toppings

2 sheets nori, torn in small pieces sesame seeds, toasted

Korean chili flakes (gochugaru) or red chili flakes In large bowl, combine pork, garlic, soy sauce, mirin and ginger. Season lightly with salt and pepper. Cover and refrigerate for 1 hour.

In large pot of boiling salted water, cook ramen noodles until al dente. Drain and set aside.

Ramen Broth In same pot over medium heat, heat 1 tbsp sesame oil and butter; cook white parts of green onions, black garlic and ginger until fragrant, about 2 minutes. Add mushrooms, edamame and carrots; cook, stirring, for 2 minutes. Add stock, soy sauce and mirin; bring just to simmer. Gradually whisk in miso; simmer gently until vegetables are tender, about 5 minutes.

Meanwhile, heat remaining sesame oil in nonstick skillet; cook pork until no longer pink, about 5 to 7 minutes. Transfer to bowl; set aside. In same skillet, fry eggs as desired. Season with salt and gochugaru.

Divide noodles among four bowls. Divide pork, broth and vegetable mixture among bowls. Top each bowl with fried egg.

Toppings Garnish with nori, green parts of green onions, sesame seeds and gochugaru to taste.

PER SERVING about 845 cal, 48 g pro, 37 g fat (11 g sat. fat), 275 mg chol, 76 g carbs (7 g dietary fibre, 9 g sugar),

8 mg iron, 2,445 mg sodium.