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.
- CourseMain meal
- Prepare5 mins
- Cook15 mins
- Total time20 mins
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.
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.