Ingredients: (serves 2)
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 - 1/2 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
2 packs of ramen noodles
1 bunch pak choy, halved (substitute bok choy)
To Serve:
Spring onions
Toasted black and white sesame seeds
Directions:
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.
Spring onions
Toasted black and white sesame seeds
Directions:
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.
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 a boil for the noodles.
Meanwhile, bring a saucepan of chicken broth to the boil over high heat - add Miso ( to taste), once Miso is melted, turn down the heat to low/medium.
Cook the eggs - 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 place in individual bowls. Add the pork & eggs on top of the noodles. Pour in the miso mixture, top with sesame seeds & green onions then serve. Voila!
