Pork and spinach ramen
2
Points®
Total time: 15 min • Prep: 5 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Ingredients
Chicken stock cube
2 individual
Fresh ginger
1 tsp, crushed
Soy sauce
2 tbs
Carrot(s)
1 medium, halved, thinly sliced diagonally
Shiitake mushrooms
100 g, sliced
Pork leg strips, raw
400 g, cut into strips (buy 500g)
Fresh ramen noodles
150 g
Miso paste
2 tbs
Baby spinach
100 g
Green shallot(s)
2 individual, thinly sliced
Fresh red chilli
1 whole, thinly sliced
Instructions
1
Fill and boil the kettle.
2
Place stock cubes, ginger, soy and 1.5 litres (6 cups) boiling water in a large saucepan over medium-high heat and bring to the boil. Add carrot and mushrooms and boil, covered, for 5 minutes.
3
Add pork and noodles to soup. Reduce heat and simmer, uncovered, for 2 minutes or until pork is just cooked through. Ladle 1 cup (250ml) soup liquid into a bowl. Whisk in miso paste. Stir miso mixture into soup. Cook for 1 minute or until just heated through.
4
Divide spinach among serving bowls. Ladle over hot soup. Sprinkle with shallots and chilli to serve.
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