Name: Spicy Pork Ramen Noodle Soup Recipe
Total time: 300 min
Yield: 4
Cuisine: Asian

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

Spicy pork ramen-slow cooked pork with noodles, veggies and a just-slightly-runny egg. Full of that delicious umami flavour

How to make Spicy Pork Ramen Noodle Soup Recipe

Nicky Corbishley

Crawler

Asian

<p>Spicy pork ramen-slow cooked pork with noodles, veggies and a just-slightly-runny egg. Full of that delicious umami flavour</p>

Non Vegetarian

Olive oil

Rolled pork shoulder

Salt

Pepper

Chicken or vegetable stock

Onion cut in 1/2

Carrots peeled.  one left whole,  the other cut into matchsticks

Celery broken in 1/2

Cloves garlic chopped in 1/2

Thumb sized ginger roughly chopped

Mirin

Soy sauce

Gochujang paste use 1/2 the amount if you don't like your ramen too hot

Red chilli roughly sliced

Large eggs

Dried ramen noodles or 17. 5oz cooked ramen noodles

Leek sliced

Packed baby spinach leaves

Sesame seeds

Black sesame seeds

Small bunch spring onions scallions,  chopped

Red chilli flakes

Preheat the oven to 150c/300f. Place a large casserole pan on the hob, add 1 tbsp of the oil and heat until very hot.

step 1

Season the pork with the salt and pepper and place in the pan with the hot oil. Seal on all sides.

step 2

step 3

Add in the onion, the whole carrot, celery, garlic and ginger.

step 4

Now add the mirin, soy sauce, gochujang and the red chilli. Bring to the boil, then place a lid on the pan and place in the oven for 4 hours. check two or three times during cooking, and top up with a little boiling water if needed. Youll need at least 1 litre of liquid left by the time the pork finishes cooking.

step 5

Take the pan out of the oven and place the pork on a chopping board. Remove and discard the layer of fat. Shred the pork using two forks.

step 6

Place a sieve over a large bowl and strain the cooking liquid. Throw the strained vegetables away and place the liquid back in the pan with the shredded pork. Leave on a low heat to keep warm.

step 7

Place the eggs in a small pan. Just cover with cold water. Bring to the boil, then simmer for 6 minutes.

step 8

Remove the eggs from the heat and place in a bowl of cold water to stop the cooking process.

step 9

If you're using dried noodles, place the noodles in a pan of boiling water and boil for 5 minutes. Then drain, run under cold water (to stop them sticking) and put to one side.

step 10

step 11

Add the leek, season with a pinch of salt and pepper then fry for 5 minutes, stirring a couple of times.

step 12

Push the leeks to one side of the pan and add the spinach to the pan. Allow to wilt for 1 minute.

step 13

Divide the noodles between four bowls. Top with the hot broth, shredded pork, leek, spinach and carrot matchsticks.

step 14

Carefully peel the two eggs and slice in half. Place 2 halves in each bowl.

step 15

Garnish the soup with spring onions, then sprinkle with the white and black sesame seeds and the chilli flakes before serving.

step 16

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