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

Peel and mince ginger and garlic. Trim ends off pak choy and kai lan. Cut pak choy in quarters lengthwise and chop kai lan into 3 cm pieces. Trim spring onion and thinly slice.

Heat oil in a pan, enough to cover base, over medium heat. Add garlic and ginger. Cook, stirring occasionally, 2-3 minutes until golden. Add pork mince and cook, breaking up lumps with a wooden spoon, for 5 minutes or until browned all over. Add ginger/miso pork mix (see tip) and as much Sriracha (it's hot) as you wish. Cook for 2 minutes and set aside.

Tip! Add miso mix a little at a time to control the umami/savoury flavours, it can be quite strong.

Bring a pot of water to the boil over high heat. Add eggs to boiling water and cook for approximately 6 minutes. Once cooked, carefully remove the eggs with a slotted spoon (keeping water boiling for step 5). Place eggs in iced water to cool, then peel and halve. You want the egg yolk to be soft and gooey but the egg white fully cooked.

Tip! By plunging eggs into iced water it not only stops the eggs cooking, it also assists with the peeling process.

Meanwhile, add the chicken stock concentrate and 4 cups water to a separate pot over low heat and bring to a gentle simmer.

Tip! If you find the broth a bit salty for your taste, you can add more water to the broth.

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

Tip! Make sure the ramen noodles are removed from the boiling water as soon as they are cooked to prevent the water becoming too starchy.

Drain noodles and greens then divide between serving bowls. Pour over stock and top with mince, spring onion, sesame seeds, and halved eggs. Serve immediately with any remaining Sriracha as desired. Enjoy!

Peel and mince ginger and garlic. Trim ends off pak choy and kai lan. Cut pak choy in quarters lengthwise and chop kai lan into 3 cm pieces. Trim spring onion and thinly slice.

Heat oil in a pan, enough to cover base, over medium heat. Add garlic and ginger. Cook, stirring occasionally, 2-3 minutes until golden. Add pork mince and cook, breaking up lumps with a wooden spoon, for 5 minutes or until browned all over. Add ginger/miso pork mix (see tip) and as much Sriracha (it's hot) as you wish. Cook for 2 minutes and set aside.

Tip! Add miso mix a little at a time to control the umami/savoury flavours, it can be quite strong.

Bring a pot of water to the boil over high heat. Add eggs to boiling water and cook for approximately 6 minutes. Once cooked, carefully remove the eggs with a slotted spoon (keeping water boiling for step 5). Place eggs in iced water to cool, then peel and halve. You want the egg yolk to be soft and gooey but the egg white fully cooked.

Tip! By plunging eggs into iced water it not only stops the eggs cooking, it also assists with the peeling process.

Meanwhile, add the chicken stock concentrate and 4 cups water to a separate pot over low heat and bring to a gentle simmer.

Tip! If you find the broth a bit salty for your taste, you can add more water to the broth.

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

Tip! Make sure the ramen noodles are removed from the boiling water as soon as they are cooked to prevent the water becoming too starchy.

Drain noodles and greens then divide between serving bowls. Pour over stock and top with mince, spring onion, sesame seeds, and halved eggs. Serve immediately with any remaining Sriracha as desired. Enjoy!