This delicious ramen has an abundance of umami and can be as spicy or as mild as desired.
Prep Time: 15 minutes
Cook Time: 20 minutes
Serves 2
Ingredients
2 pork steaks, cut into small pieces
1 Tbsp Chinese five-spice powder
1 1/2 tsp olive oil
1-2 Tbsp miso paste dissolved in 600ml hot water
1 Tbsp fish sauce
150g baby sweetcorn, cut into 3 pieces
3cm ginger root, peeled and finely grated
1 garlic clove, finely chopped
1 Tbsp soy sauce
1 Tbsp oyster sauce
2 nests of egg noodles
2 bok choy, quartered
5 radishes, thinly sliced
1 red chilli, finely sliced (optional)
Method
Put the pork and five-spice powder in a bowl and toss to coat.
Heat the olive oil in a large frying pan over medium heat. Stir fry the pork for 10 minutes, until lightly browned. Transfer to a plate and cover with foil.
Add the miso stock, fish sauce, corn, ginger, garlic, soy and oyster sauce to a large saucepan over high heat. Bring to the boil.
Add the noodles and cook for 5 minutes.
Add the bok choy and cook for 3 more minutes, stirring occasionally, until the leaves wilt slightly.
Use tongs to divide the noodles and veg into two deep bowls, leaving the soup.
Add the radishes to the top of the noodles, along with the pork and ladle the soup over the top.
Sprinkle with chilli to taste.
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