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

Prepare Ingredients:

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.

Cook Pork Mince:

Heat oil in a pan, (enough to cover base) over medium heat. Add garlic and ginger. Cook, stirring occasionally, 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 ginger/miso pork mix (see tip) and as much Sriracha as you wish. Cook for 2 minutes and set aside.

Boil Eggs:

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.

Prepare Stock:

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

Cook Ramen & Veg:

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.

You Plate It:

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!