Tantanmen Pork Ramen

If you have time, marinating your soft-boiled eggs (see GH Tip) adds an extra flavour dimension to this restorative bowl.

Hands-on time 30min. Cooking time about 20min. Serves 4

 4 medium eggs  1 litre carton Ocean’s Halo Ramen Broth, available at Tesco or Ocado  200ml (7fl oz) chicken stock  Handful dried shiitake mushrooms  2tbsp soy sauce  1tbsp caster sugar  150g (5oz) ramen or other flat dried noodles  150g (5oz) beansprouts  4 baby pak choi, halved lengthways  2tsp vegetable oil  250g (9oz) pork mince  2tbsp chilli bean sauce or sriracha hot sauce  2 spring onions, finely chopped, plus extra, sliced, to garnish

1 Bring a small pan of water to the boil. Add eggs, reduce heat to low and simmer gently for 6min. Drain and put into a large bowl of cold water to stop the cooking. Peel, rinse and set aside (see GH Tip).

2 Combine ramen broth and stock in a medium pan, add mushrooms, bring to a gentle simmer, then reduce heat to as low as possible and keep warm. In a small bowl, mix the soy sauce and sugar until dissolved; set aside.

3 Cook noodles in a large pan of salted water according to packet instructions, adding beansprouts for final 30sec of cooking. Drain and rinse under cold water; drain again. Divide between 4 deep bowls and top with baby pak choi.

4 Heat oil in a frying pan over high heat. Add mince and fry for 3-4min until opaque, stirring to break up any lumps. Add chilli bean sauce/sriracha and spring onions; stir-fry for 3min.

5 Remove hot broth from heat and stir in soy mixture. Top noodle bowls with pork mince, then pour in the hot broth. Halve eggs lengthways and add to the bowls. Garnish with spring onions and serve. PER SERVING 404cals, 30g protein, 15g fat

(4g saturates), 34g carbs (8g total sugars), 4g fibre