Ingredients
- 4 XLfree-range eggs, room temperature (jammy eggs)
- 500 gpork mince (for the pork)
- 1 tspStaffords Garlic Paste (for the pork)
- 1 tspStaffords Ginger Paste (for the pork)
- 2spring onions, sliced (for the pork)
- 1 Tbspred miso paste (for the pork)
- 2 TbspStaffords Thick Soy Sauce (for the pork)
- 4spring onions, sliced (for the broth)
- 1 tspStaffords Garlic Paste (for the broth)
- 1 tspStaffords Ginger Paste (for the broth)
- 1.5 litreschicken stock (for the broth)
- 4 Tbspred miso paste (for the broth)
- 2 TbspStaffords Thick Soy Sauce (for the broth)
- 400 gramen noodles, cooked (to serve)
- 200 gbaby bok choi, sliced in half (to serve)
- 2spring onions, sliced (to serve)
- 1 Tbspmixed sesame seeds (to serve)
Made with Staffords
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Method
For the jammy eggs, bring a small pot of water to the boil. Gently add the eggs, stir well to keep the yolks in the centre and set a timer for 6.5 minutes. Have an ice bath ready.
When the timer goes off, plunge the eggs into the ice bath and leave until cool enough to handle. Peel and set aside.
For the pork, brown the mince all over in a large non-stick frying pan. When almost cooked through, add the garlic paste, ginger paste and spring onions and cook for a minute until fragrant.
Stir through the miso paste and Staffords Thick Soy Sauce, taste to adjust the seasoning, then remove from the heat and set aside.
For the broth, add the spring onions, garlic paste and ginger paste to a pot and cook for a minute until fragrant. Add the remaining broth ingredients, bring to a simmer and simmer gently for 5 – 10 minutes to allow the flavours to infuse.
Heat the cooked ramen noodles in the broth, then cook the bok choi in the broth until tender, about 1 minute. Slice the jammy eggs in half and sprinkle with sesame seeds.
Divide the noodles and bok choi between 4 bowls and top with broth. Finish each bowl with a generous spoonful of pork, an egg and a sprinkle of spring onions. Serve and enjoy.
