Pork & spinach ramen

Prep time 15 Mins
Serves 4
Cook time 25 Mins
  • 4 cups chicken stock
  • 2cm piece fresh ginger, thinly sliced
  • 2 tablespoons soy sauce
  • 1 tablespoon mirin
  • 1 carrot, cut into ribbons
  • 100g shiitake mushrooms, thinly sliced
  • 200g dried ramen noodles
  • 700g pork fillet, trimmed, thinly sliced
  • 2 tablespoons white miso paste
  • 100g baby spinach leaves
  • 2 green shallots, thinly sliced
  • 1 tablespoon shredded pickled pink ginger
  • 1. Place the stock, grated fresh ginger, soy sauce, mirin and 2 cups (500ml) water in a large saucepan over medium-high heat. Bring to the boil. Reduce the heat to low and simmer, covered, for 10 minutes. Strain the stock into a bowl and discard the solids. Return the stock to the pan and add the carrot and mushrooms. Simmer, covered, for 5 minutes.
  • 2. Meanwhile, cook the noodles in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain.
  • 3. Add the pork to the soup and simmer, uncovered, for 2 minutes or until pork is just cooked through. Ladle 1 cup of the soup liquid into a bowl. Whisk in the miso paste. Stir the miso mixture into the soup. Cook until just heated through.
  • 4. Divide the noodles and spinach among serving bowls. Ladle over hot soup. Serve topped with shallots and pickled ginger.
    NOTE: White miso paste is a slightly salty Japanese condiment made from fermented soy beans. Find miso and ramen noodles in the Asian food aisle of most major supermarkets. If ramen is unavailable, replace with soba noodles.