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400g dried ramen noodles
1 tbsp vegetable oil
250g (8.8 oz) pork mince
4 garlic cloves, finely chopped
200g baby spinach leaves
1½ cups frozen corn kernels, defrosted
2 tbsp soy sauce
50g butter thinly sliced
2 soft-boiled eggs, peeled and halved
Finely sliced spring onion (scallions), to serve
Broth
1 tbsp vegetable oil
1 garlic clove, finely grated
2 tsp finely grated ginger
¾ cup mirin
2 litres (2.1 qt) chicken stock
2 tbsp soy sauce
¼ cup shiro miso paste
Fill a large saucepan with water and bring to the boil.
Meanwhile, let’s make the ramen broth. Place a medium-sized saucepan over high heat. Add the oil, followed by the garlic, ginger and mirin. Once things start to smell lovely, add in the chicken stock, soy sauce and shiro miso. Stir ingredients together until the miso has dissolved and the liquid is steaming. Turn off the heat and set pan aside for later.
Add the noodles to the boiling water and cook according to the packet instructions or until just tender. Drain and divide among serving bowls.
In the meantime, place a wok or large frying pan over high heat. Add the oil, followed by the pork mince. Break up the meat and spread it out in the bottom of the wok so as much pork is coming into contact with the pan as possible. Cook for 3-4 minutes or until the pork is almost cooked, then add the garlic and stir to combine.
Add the baby spinach to the pork and stir-fry for another 2 minutes. Now go in with the sweetcorn and the soy sauce and give everything another stir.
Ladle over some of the hot broth (you may need to reheat it a little first) over your ramen noodles, then top with some of the pork mix. Place a couple of slices of butter on top of the pork and corn mix and allow to melt and get all lovely and creamy. Top with the eggs and sprinkle with spring onion. Serve.
AMAZING!!!!!
This is one of our favorite meals, the flavors are simple but pack a punch.
We now have it at least once a week.
Thanks Marion x