Wednesday, 2 August 2023 / Topics:
Ingredients: (Serves 4)
1 tablespoon olive oil
500g pork mince
4 spring onions, thinly sliced
4 garlic cloves, finely grated
thumb-sized piece of ginger, finely grated
2 tablespoons hot chilli sauce (eg. sriracha)
1L salt-reduced chicken stock
1 cup dried shitake mushrooms
¼ cup miso paste
¼ cup bonito flakes
180g ramen noodles
2 bunches of bok choy, quartered lengthways
1 long red chilli, thinly sliced
1 tablespoon sesame seeds, toasted
Method:
- Heat oil in a large stock pot over medium-high heat. Cook pork mince, breaking up lumps with a wooden spoon, for 5-6 minutes or until golden and crispy. Add white part of the spring onions, garlic and ginger and cook for a further minute or until fragrant. Stir through hot chilli sauce. Remove from pan.
- Return pan to the heat and add chicken stock, dried shitake mushrooms, miso paste and bonito flakes. Bring to the boil over high heat then reduce heat to a simmer. Add ramen noodles and bok choy and cook for 2-3 minutes or until both are tender.
- To serve, divide noodles and bok choy between serving bowls. Top with pork, then ladle over hot broth. Garnish ramen with green part of the spring onions, chilli and sesame seeds.
