Lean pork medallions are marinated in soy sauce, ginger, garlic and miso, then pan-fried and sliced in this simple ramen recipe. It's good. Very good.
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Serves
4
For The Pork:
Pork Medallions
Garlic
Ginger
Miso Paste
Soy Sauce
For The Broth:
Chicken Stock
Dashi
Miso Paste
Soy Sauce
Chilli Oil
Ginger
Garlic
Spring Onions
Ramen Noodles
Pak Choi
Eggs
Spring Onion
Sesame Seeds
Vegetable Oil
Serves
4
For The Pork:
Pork Medallions
Garlic
Ginger
Miso Paste
Soy Sauce
For The Broth:
Chicken Stock
Dashi
Miso Paste
Soy Sauce
Chilli Oil
Ginger
Garlic
Spring Onions
Ramen Noodles
Pak Choi
Eggs
Spring Onion
Sesame Seeds
Vegetable Oil
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Step 1.
Mince the garlic and ginger. Mix miso with soy sauce, add the ginger and garlic and give it a good mix. Marinate the pork with this mix and leave in the fridge.
Step 2.
Mix the chicken powder with boiling water to make your stock, add to a large pot. Bash your spring onions, garlic and ginger, and add to your pot, along with miso, soy sauce and chilli oil. You can also add some dashi, if you'd like. Give it a good stir then let it simmer for 20 mins.
Step 3.
Meanwhile, add oil to a pan and fry the pork steaks for 4 mins on each side until they’re cooked.
Step 4.
While your pork is cooking, blanch your pak choi in a pot of boiling water for just a few minutes, then set aside and carefully add your eggs in, cook them for just 5 mins (so they’re a bit jammy inside).
Step 5.
Cook your noodles in a separate pot of boiling water according to packet instructions or pop them into a deep bowl of boiling water and cover with a lid before draining out the water. This takes a little longer to cook but saves you from washing up another pot.
Step 6.
Slice your spring onion greens and pork into 1cm strips.
Step 7.
Add your noodles to a deep bowl, along with a few ladles of your broth, top with your pork strips, jammy egg, pak choi, spring onion greens and add a drizzle of chilli oil and sesame seeds and you’re done!
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