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Miso maple pork ramen
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400g pack Slow Cooked Pork with a Miso Maple Glaze
1 British Blacktail Medium Free Range Egg
125g Medium Egg Noodles (2 nests)
500g Cooks’ Ingredients Chicken Stock (or 800ml other low-salt chicken stock)
1 tsp Bart Umami Paste
1 tbsp Japanese reduced salt soy sauce
1½ tbsp red miso paste
½ tsp garlic paste
3 salad onions, finely shredded and kept in cold water
25g sushi ginger, finely shredded
1 tsp chilli flakes
1. Preheat the oven to 200ºC, gas mark 6. Cook the miso maple pork according to pack instructions, then shred the meat with two forks. Meanwhile, boil the egg for 7 minutes, then cool, peel and set aside. Cook the noodles according to pack instructions, then drain.
2. Put the chicken stock in a medium pan, add 300ml water (if using Cooks’ Ingredients) and bring to the boil. Add the umami paste, soy sauce, miso and garlic paste and mix until dissolved.
3. Drain the salad onions. Divide the noodles between 2 bowls. Pour in the hot broth and arrange the shredded pork and salad onions on top. Add the ginger and half a boiled egg to each plate and sprinkle with chilli flakes.
Cook’s tip Ramen is a traditional Japanese noodle soup that’s gone from being a simple fast food dish to a restaurant sensation. In its simplest terms it’s a broth poured over noodles and topped with meat or vegetables, and sometimes a boiled egg. You can often prepare the soup element and toppings in advance, but cook the noodles just before serving.
Typical values per serving:
This recipe was first published in July 2020.