JAPANESE SPICY MISO PORK RAMEN

SERVES 2

To make good ramen at home, it’s imperative to use a good-quality stock.

1 tbs sunflower oil 2 garlic cloves, finely chopped 3cm piece (15g) ginger, peeled,

finely chopped 250g pork mince

1/4 cup (60ml) mirin 2 tbs light soy sauce 1/4 cup (80g) red miso paste (from Asian food shops and selected supermarkets) 1 tbs chilli paste (from Asian food shops

– substitute sriracha) 1L (4 cups) good-quality chicken stock 2 eggs, at room temperature 200g dried ramen noodles 1 bunch pak choy, halved (substitute

bok choy) Thinly sliced bamboo shoots, spring onions and toasted black (optional) and white sesame seeds, to serve

Heat oil in a frypan over medium heat. Add garlic and ginger, and cook, stirring occasionally, for 2-3 minutes or until golden. Add pork and cook, stirring, for 5 minutes or until browned all over. Remove from heat.

Combine mirin, soy and miso and chilli pastes in a bowl and add to pork mixture. Return to heat and cook for 2 minutes or until heated through. Set aside.

Meanwhile, bring a saucepan of water to the boil over high heat. Place the stock in a separate saucepan over low heat and bring to a gentle simmer. Add eggs to boiling water and cook for 6 minutes. Remove with a slotted spoon and immediately place in iced water to cool, then peel and halve. Add noodles to the boiling water and cook according to packet instructions, adding the pak choy in the last 30 seconds of cooking.

Drain noodles and pak choy, and divide between serving bowls with cooked pork. Pour over stock and top with bamboo shoots, spring onion, black, if using, and white sesame seeds, and halved eggs. Serve immediately.