Photo of Pork and spinach ramen by WW

Pork and spinach ramen

5
5
5
SmartPoints® value per serving
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

400 g, cut into strips (Buy 500g)

Ramen noodles, fresh

150 g

miso paste

2 tbs

baby spinach leaves

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.

Notes

TIPS: Suitable for leftovers. Store in an airtight container in the fridge for up to 2 days. Or freeze for up to 1 month. Add it: 2 soft-boiled eggs (halved) with shallots and chilli in Step 4. Swap it: Ramen noodles for soba noodles.

Start eating better than ever!