Pork ramen soup

Name: Pork ramen soup | Asda Good Living
Total time: 4 h 30 min
Yield: 4
Cuisine: Japanese
Ingredients: ½ tsp Asda Chinese 5 Spice, for the pork; 1 tbsp Low Sodium Soy Sauce, for the pork; 1 tbsp Runny Honey, for the pork; 500g Asda Lean Pork Whole Fillet, trimmed of fat, for the pork; 1 tbsp Sesame Oil, for the pork; 2 tbsp White Miso Paste; 2 large Garlic cloves, finely sliced; 25g fresh Ginger, finely sliced; 900ml Chicken Stock, made with 1 chicken stock cube; 6–7 Spring Onions, sliced; 200g Asda Extra Special British Shiitake Mushrooms, halved or sliced depending on size; large pinch dried Crushed Chillies; 4 medium Eggs, room temperature

Try a steaming bowl of this Asian-inspired broth on a cool evening. It doesn’t get any better…

By Asda Good Living,22nd August 2023

Cook: 4 Hours 30 Mins

Serves: 4

Price: £2.59 per serving

Nutritional Information

Each 511g serving contains

Energy
12453kj
583kcal

29%

Fat
15.3g

Low
22%

Saturates
3.6g

Low
18%

Sugars
8.2g

Low
9%

Salt
2.30g

High
38%

of your 5-a-day

of your reference intake.
Typical energy values per 100g:
2437kj/582kcal

Ingredients

½ tsp Asda Chinese 5 Spice, for the pork

1 tbsp Low Sodium Soy Sauce, for the pork

1 tbsp Runny Honey, for the pork

500g Asda Lean Pork Whole Fillet, trimmed of fat, for the pork

1 tbsp Sesame Oil, for the pork

2 tbsp White Miso Paste

2 large Garlic cloves, finely sliced

25g fresh Ginger, finely sliced

900ml Chicken Stock, made with 1 chicken stock cube

6–7 Spring Onions, sliced

200g Asda Extra Special British Shiitake Mushrooms, halved or sliced depending on size

large pinch dried Crushed Chillies

4 medium Eggs, room temperature

Method

Mix the five spice, soy sauce, honey and lots of ground black pepper in a bowl. Cut the trimmed pork in half widthways to make two chunky pieces. Place in the soy mixture and roll around until well coated.

Pour the oil into a large non-stick frying pan and place over a medium heat. Lift the pork out of the sauce using tongs, reserving the remaining marinade, and fry for 3–4 mins, turning regularly until lightly browned and glossy all over. Don’t allow the sticky marinade to burn. Remove the pan from the heat.

Put the miso, garlic and ginger in a slow cooker. Stir in the hot stock until the miso dissolves. Add the spring onions, mushrooms, remaining soy mixture and chilli flakes; stir. Slice the pork diagonally into large pieces and add to the pot, without stirring. Cover and cook on a high heat for 3–4 hrs.

Half fill a medium saucepan with water and, 15 mins before serving, bring to the boil. Gently add the eggs and cook for 5–6 mins, or until the white is firm but the yolk remains fairly runny.

While the eggs are cooking, half fill a large saucepan with water, cover and bring to the boil. Add the dried noodles and cook for about 30 secs, stirring to break up the strands. Add the pak choi, stalk ends down, cover and cook for 3–4 mins or until the pak choi is tender. Drain well.

Once the eggs are cooked, drain them in a sieve under running water just until the shells are cool enough to handle. Peel the eggs and cut in half.

Use tongs to divide the pak choi and noodles between four warmed shallow bowls. Use a slotted spoon to add the mushrooms to the bowls, followed by the sliced pork. Ladle the broth over and place the eggs on top. Sprinkle with sliced spring onion, chilli and coriander, if using. Serve immediately.

Cook’s tip: Add sliced peppers or thinly sliced carrots to the broth to up the veg. Any sliced mushrooms can be used in place of the shiitake.