Spicy miso ramen
- Preparation and cooking time
- Total time
- + marinating + chilling
- A little effort
- Serves 4
Skip to ingredients
- 400g porkneck or shoulder works well
- 1.25 litres hot chicken stockstrained
- 400g fresh ramen noodles
- 200g bean sproutsblanched
- 200g padron peppersfried in a little olive oil
- 4 spring onionssliced
- 4 tbsp chilli oil
RAMEN EGGS
- 1 litre soy sauce
- 1 litre water
- 100g caster sugar
- 4 peeled soft-boiled eggs
SPICY MISO SAUCE
BAMBOO
- 200g cooked bamboorinsed and drained (vacuum-packed cooked bamboo or tinned is fine)
- 1 tsp sesame oil
- 100ml soy sauce
- 2 tsp caster sugar
- to taste chilli flakes
Method
step 1
To make the eggs, mix the soy, water and the sugar, measure out 200ml, and use this to marinate the eggs in. Overnight if possible, but for at least three hours.
step 2
Heat the oven to 160C/fan 140C/gas 3. Put the pork in a suitably sized casserole dish, cover with the remaining egg marinade. Bring to a gentle simmer, cover with a lid and transfer to the oven to cook for 2-3 hours until tender. Top up with water if required. Allow to cool in the cooking liquid, then wrap the meat tightly in cling film and put it in the fridge.
step 3
For the spicy miso sauce, blend all the ingredients until smooth. Set aside.
step 4
To make the bamboo, fry in the sesame oil until dry, add the other ingredients and cook until the soy sauce has evaporated and the bamboo slices are coated.
step 5
Prepare two large pans, one with the hot stock and another with boiling water, for cooking the noodles, and have all the ingredients to hand so you can work quickly. Remove the pork from the clingfilm, and slice thickly. Remove the eggs from the marinade.
step 6
Divide the spicy miso sauce between the four soup bowls and divide the hot stock equally on top. Whisk until the tare has blended into the stock, to ensure an even taste.
step 7
Cook the noodles, drain and divide between the four bowls. Top with the beansprouts, bamboo, halved marinated eggs, a few slices of the slow cooked pork, fried padron peppers, sliced spring onion and a tablespoon of chilli oil on top, must be served piping hot.
