This delicious pork ramen, made with pork mince, red miso and chilli pastes will be ready in no time at all. Some of the ingredients, you won’t be able to find in your local convenience store and a trip to an Asian supermarket might be required. But who doesn’t love exploring, ay?
- 1 tbs oil
- 250g pork mince
- 2 garlic cloves (crushed)
- 15g ginger (fresh, peeled and chopped)
- 6ml mirin
- 2 tbs light soy sauce
- 80g red miso paste
- 1 tbs chilli paste
- 1L good-quality chicken stock
- 2 eggs
- 200g dried ramen noodles
- 230g pak choy
- bamboo shoots (thinly sliced)
- Heat oil in a frypan over medium heat. When the oil is hot, add the minced garlic and ginger. Sauté the garlic and ginger, stirring occasionally, for about 2-3 minutes or until they turn a lovely golden color. Now, it’s time to introduce the pork into the pan. Cook the pork while stirring for approximately 5 minutes, or until it becomes nicely browned all over. Once the pork is browned, remove the pan from the heat.
- In a separate bowl, combine the mirin, soy sauce, miso paste, and chili paste. Mix these ingredients well. Pour this mixture over the cooked pork in the frypan. Return the frypan to the heat, and let it simmer for about 2 minutes, or until everything is heated through. After simmering, set this mixture aside for later use.
- While your pork mixture is resting, let’s prepare the eggs. Begin by bringing a saucepan of water to a boil over high heat. In another saucepan, place the stock over low heat to gently simmer. Carefully add the eggs to the boiling water and cook them for precisely 6 minutes. Once done, quickly remove the eggs with a slotted spoon and transfer them into a bowl of iced water to cool. After they have cooled down, peel the eggs and cut them in half.
- With the eggs prepared, it’s time to cook the noodles. Add the noodles to the saucepan with boiling water and cook them according to the instructions on the package. When there are about 30 seconds left for the noodles to finish cooking, add the pak choy to the same boiling water.
- Drain the cooked noodles and pak choy. Now, divide them between serving bowls along with the previously cooked pork mixture. Pour the hot stock over the contents of the serving bowls. Finally, top your delicious dish with bamboo shoots, spring onions, and, if desired, black sesame seeds, as well as white sesame seeds. Don’t forget to add the halved eggs on top. Your meal is now ready to be served, so enjoy it immediately.
Take your eggs out of the fridge for about 30mins before cooking them to ensure that they are room temprature and will turn out better when boiled.