ASIAN FLAIR

Cheat’s Miso, Apple & Pork Ramen.

Serves 4

4 soft boiled eggs

¼ cup soy sauce

400g dried egg noodles

200g shimeji mushrooms

4 baby bok choy, halved

½ batch crispy pork belly heated according to

instructions

1 sheet nori, cut into squares Shredded dried chilli and furikake seasoning,

to serve

RAMEN STOCK

¼ bunch spring onions

6 cloves garlic

1 x 5cm piece ginger, thinly sliced

6 chicken wings

2 litres good quality chicken stock

4 apples from the pork belly batch cooking,

roughly chopped

4 dried shiitake mushrooms

¼ cup mirin

2 tbsp white miso paste

To make soy marinated eggs, soft boil eggs and cool. Carefully peel and place in a small bowl. Cover with soy sauce and set aside to marinate for 10 minutes, turning occasionally.

To make the stock, place a large saucepan over high heat. Add spring onions, garlic, ginger and chicken wings and cook, turning, for 10 minutes or until lightly charred. Add the stock, 3 cups water, apples and mushrooms. Cover with a tight-fitting lid and bring to the boil. Reduce heat to medium and cook for 30 minutes.

Strain the stock and return to a medium saucepan over medium heat. Add the mirin and miso and season. Bring the stock to a simmer, add the noodles and cook for 3 minutes or until just tender. Add mushrooms, bok choy and cook for 2 minutes. Divide between bowls, serve topped with pork, egg, nori, chilli and furikake.