Easy Eats: Pork Miso Ramen
Here's a delicious and comforting bowl of pork and miso ramen - perfect for a quick, tasty meal on a cold, grey day.
Sure, you could get takeaways, but this bowl of fragrant goodness is just as quick and twice as good for you.
Ingredients
- 350g pork mince
- 2 tsp peanut chilli oil, plus extra to serve
- ½ tsp Chinese five spice
- 1 Tbsp sesame oil
- 2 garlic cloves, finely grated (or 2 tsp paste)
- 2cm ginger, finely grated (or 1 Tbsp paste)
- 1 red onion, finely chopped (can substitute with green onions)
- 1 Tbsp hoisin sauce
- 1/3 cup (80ml) sake or mirin cooking wine
- 1 litre chicken stock
- 1 broccoli, cut into florets
- 1 Tbsp soy sauce
- 1 heaped Tbsp miso paste
- 2 cups frozen corn
- 200g dried ramen noodles
- 4 hard-boiled eggs, sliced English spinach and chilli oil, to serve (optional)
Instructions
- 1.
Put the pork mince, chilli oil, five spice, sesame oil, garlic, and ginger in a wide saucepan over high heat. Cook, using a fork to break up the mince, until it begins to sizzle.
- 2.
Add the chopped onion and continue to cook, stirring regularly, for 4-5 minutes or until browned.
- 3.
Add the hoisin sauce and cook for a further 2 minutes to caramelise slightly.
- 4.
Remove ¾ of the mince and set aside in a bowl.
- 5.
Prepare the broth: Add the cooking wine to the pan and use it to deglaze, scraping with a wooden spoon to release all the flavour. Add the chicken stock, broccoli, soy sauce, miso paste, and 1 litre (4 cups) of water. Slowly bring to a boil.
- 6.
Once boiling, add the frozen corn and ramen noodles. Cook as per packet instructions (approximately 4 minutes).
- 7.
To assemble the ramen: Divide the noodles and broccoli between four bowls. Spoon over the hot broth.
- 8.
Top with the reserved pork mince, crumbled boiled egg, if using, and sliced spinach.
- 9.
Drizzle with extra chilli oil to serve.
