Jamie Oliver’s Ginger & Miso Pork Ramen with Egg, Asian Greens & Sesame Seeds

Prepare Ingredients:

Wash the fresh produce. Peel and mince ginger and garlic. Trim ends off pak choy and Chinese broccoli. Cut pak choy in quarter lengthwise and chop chinese broccoli into 3 cm pieces. Trim spring onion and thinly slice.

Cook Pork Mince:

Heat olive oil in a frypan (enough to cover base) over medium heat. Add garlic and ginger, and cook, stirring occasionally, for 2-3 minutes or until golden. Add pork mince and cook, breaking up any lumps with a wooden spoon, for 5 minutes or until browned all over. Add miso/mirin/soy and as much Sriracha as you wish to mince. Cook for 2 minutes and set aside.

Boil Eggs & Prepare Stock:

Bring a pot of water to the boil over high heat. In a separate pot over low heat, place the chicken stock concentrate and 4 cups water over low heat and bring to a gentle simmer. Add eggs to boiling water (1st pot) and cook for 6 minutes. Once cooked, carefully remove the eggs with a slotted spoon (keeping water boiling for step 4). Place eggs in iced water to cool, then peel and halve.

Cook Ramen & Veg:

Add ramen noodles to the boiling water and cook for 4-5 minutes, adding the pak choy and Chinese broccoli in the last 1 minute of cooking.

You Plate It:

Drain noodles, pak choy and Chinese broccoli and divide between serving bowls. Pour over stock and top with mince, spring onion, sesame seeds, and halved eggs. Serve immediately (with any remaining Sriracha if you wish). Enjoy!