Eat Well for Less: Miso Pork Ramen with Kimchi & Egg

Serves 4

Homemade ramen has never been this easy. And this recipe is as tasty as those chemical-filled instant versions, so you can drop those into the ‘treat food’ category. Swap out the pork for any other protein, even tofu, and this dish will generously accommodate that.

Photo: Supplied

Ingredients

• 1kg free-farmed pork belly slices
• 1 tbsp garlic powder
• 2 tbsp soy sauce
• 2 tsp vegetable oil

BROTH

• 2 cloves garlic, crushed
• 1 tsp crushed or grated ginger
• 3 cups water
• 2 spring onions, stems crushed with the back of a knife
• 3 tbsp miso paste
• 1 tbsp sesame oil
• 1 tsp sugar
• 2 tbsp Japanese rice wine
• 1 tsp salt
• ½ tsp white pepper
• 3 tbsp kimchi

 TO FINISH

• 4 eggs
• 4 packets dry Chinese noodles (or 375g)
• 1 cup bean sprouts
• 1 spring onion, sliced
• 1 sheet nori, sliced

Method

Slice pork into 1cm-thick pieces. Place garlic powder and soy sauce in a bowl, add pork and stir to coat, then set aside to marinate.

In a pot deep enough to hold the broth, fry pork in a teaspoon of the oil until golden on all sides. Remove from the pot and set aside.

Add the second teaspoon to the pan, add garlic and ginger and fry over medium heat, just for 2 minutes. Then add the pork and the rest of the broth ingredients. Bring to the boil, turn down the heat and simmer for 15 minutes.

In a separate pot, bring plenty of water to the boil. Once boiling, turn down to a simmer and gently lower eggs into simmering water. Cook for 7 minutes, then remove eggs and transfer to a bowl filled with cold water to stop the cooking process. Once cooled, remove shells and set peeled eggs aside.

Cook the noodles in a pot of boiling water as per the packet instructions. Drain and set aside.

To serve, pour broth into serving bowls and place a handful of noodles in each bowl. Cut eggs in half and place on top of noodles. Garnish with bean sprouts, sliced spring onion and sliced nori.