Sesame & pork belly ramen-style noodle soup

Name: Sesame & pork belly ramen-style noodle soup
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: 380 g pack Japan Menyū 6 Teriyaki Pork Belly Slices; 4 Waitrose British Blacktail Free Range Medium Eggs; 200 g pack Tenderstem broccoli spears, cut into thirds; 250 g wholewheat noodles; 28 g Knorr Chicken Stock Pots; 2 tbsp Cooks’ Ingredients Tahini; ½ tbsp Lee Kum Kee Chiu Chow Chilli Oil, plus extra to serve; 1 tbsp white miso paste

Hearty, spicy and quick to make. Try using 1 litre of dashi instead of the chicken stock - it’s made with kombu kelp and bonito flakes, resulting in a deeply savoury, umami flavour.

0 out of 5 stars(0) Rate this recipe

Serves4
CourseMain meal
Prepare5 mins
Cook15 mins
Total time20 mins
Plusstanding

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

Ingredients

380g pack Japan Menyū 6 Teriyaki Pork Belly Slices
4 Waitrose British Blacktail Free Range Medium Eggs
200g pack Tenderstem broccoli spears, cut into thirds
250g wholewheat noodles
2 x 28g Knorr Chicken Stock Pots
2 tbsp Cooks’ Ingredients Tahini
½ tbsp Lee Kum Kee Chiu Chow Chilli Oil, plus extra to serve
1 tbsp white miso paste

Method

Preheat the oven to 200ºC, gas mark 6. Cook, then glaze the pork slices on a foil-lined baking tray according to pack instructions, ensuring there is no pink meat and the juices run clear. Meanwhile, lower the eggs into a large pan of boiling water and cook for 7 minutes. Transfer to cold water, then peel and halve when cool enough to handle.
Add the broccoli to a pan of boiling water then simmer for 3-4 minutes until tender. Transfer the broccoli to a plate with a slotted spoon and set aside. Add the noodles to the water, turn off the heat and leave to soak for 6 minutes, stirring occasionally.
In a separate pan, boil 1L water, add the stock pots and bring to a simmer. Mix the tahini, chilli oil and miso in a small bowl with 1 tbsp cold water until smooth. Whisk into the hot stock.
To serve, divide the noodles between 4 warm bowls and top with 1½ slices of the pork belly, the broccoli and the halved eggs. Pour in the hot broth and drizzle the bowls with extra chilli oil, if liked.

Cook’s tip

If you have a pot of Cooks’ Ingredients Ramen Paste in the cupboard, you can use that instead of the tahini, chilli oil and miso mix. Use the whole 190g jar in 1L water.