Miso pork ramen

Name: Miso pork ramen
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Ingredients: 400 g Waitrose Slow Cooked Pork Shoulder with Miso Maple Glaze; 235 g pack pak choi; 2 large British Blacktail Free Range Eggs; 250 g itsu Ramen Noodles; 500 g Cooks' Ingredients Fresh Chicken Stock; 190 g jar Cooks' Ingredients Ramen Paste; 1 tsp soy sauce (optional); 1 Essential lime, juice; 4 salad onions, finely sliced

Throw any vegetables you like into this versatile noodle soup. Broccoli, shiitake mushrooms and edamame beans all work well.

Angela Hartnett cooks this recipe for Nick Grimshaw and guest Massimo Bottura on episode 14, season 4 of Dish, the Waitrose podcast. It’s paired with Yering Station The Elms Pinot Noir.

Discover all recipes prepared by Angela Hartnett on seasons 1-4 of the Dish podcast. Dish is available on Apple Podcasts, Spotify or wherever you get your podcasts.

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Serves4
CourseMain meal
Prepare10 mins
Cook35 mins
Total time45 mins

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Ingredients

400g Waitrose Slow Cooked Pork Shoulder with Miso Maple Glaze
235g pack pak choi
2 large British Blacktail Free Range Eggs
250g itsu Ramen Noodles
2 x 500g Cooks' Ingredients Fresh Chicken Stock
190g jar Cooks' Ingredients Ramen Paste
1 tsp soy sauce (optional)
1 Essential lime, juice
4 salad onions, finely sliced

Method

Preheat the oven to 200°C, gas mark 6. Cook the pork according to pack instructions. Meanwhile, bring a large saucepan of salted water to the boil. Halve the pak choi lengthways and add to the pan; simmer for 3 minutes, then set aside on kitchen paper.
Simmer the eggs in the same water for 7 minutes, then scoop out and put in a bowl of cold water; once cool enough to handle, peel and halve. Meanwhile, bring another saucepan of salted water to the boil, then add the noodles and simmer for 4 minutes. Drain in a sieve and rinse thoroughly with cold water. Divide the noodles and pak choi among 4 large bowls.
When the pork is ready, shred the meat using 2 forks. Put the chicken stock, ramen paste and soy sauce (if using) into a clean saucepan, whisk together, bring to the boil, then add the lime juice. Pour the broth over the noodles. Top each bowl with shreddedpork, ½ an egg and a scattering of salad onions.

Cook’s tip

Angela chooses to marinate fresh pork shoulder in miso paste before roasting it for at least 90 mins. If you’d like to save on prep time, use our ready-to-cook Waitrose Slow Cooked Pork Shoulder with Miso Maple Glaze instead. She thinly slices the pork once cold, then adds chicken stock to the cooking sauce to make a rich ramen broth packed with umami flavour. She cooks the noodles in the broth and serves in warmed bowls.

And to drink...

Yering Station The Elms Pinot Noir, a silky-smooth red bursting with raspberry and cherry flavours that hails from the cooler climate of Victoria, Australia.