25 – 30 mins
Lunch, dinner,snack, pot luck
- 350g pork mince
- 2tsp soy
- 8 eggs- boiled for 6min with shell removed
- 1 1/2 tsp fresh chilli- finely chopped
- 280-300g dried egg noodles
- 30ml vegetable oil
- 2 onions- thinly sliced
- 1 zucchini- cut in half lengthways, thinly sliced
- 20g fresh ginger- peeled
- 4 cloves garlic-peeled and sliced
- 2dsp fresh coriander- chopped
- 2tsp tomato puree
- 1tsp lemon juice
- 3/4 tsp smoked paprika
- 2tsp soy sauce
- 2dsp miso paste
- 1tsp mirin
- 1tsp red wine vinegar
- 1/2 tsp salt
- 2 cups/ large handful of either rucola, spinach or watercress- washed and drained
- 2 1/2 lit water
- 1tsp sesame oil
- 1tsp rice brand oil
- 1/2 bunch spring onions- finely chopped
- Seasoning to taste
Step by Step Instructions
This is one of the most popular dinner options in our house. Ready in minutes, can be made well in advance, possible to freeze for later use, and can be adapted to meet the seasonal food choices.
Lets start on the soup base. Place a medium to large pot over a high heat and let it warm for a minute. Add vegetable oil and onions. Season lightly and cover with a lid for 1min.
Remove the lid, add 3 cloves garlic and 1 tsp chilli. Stir through and cook for 1 min.
Add smoked paprika, miso paste, tomato, vinegar, mirin and 1tsp soy sauce to the pot and stir through.
Add zucchini and season lightly. Stir through and cook for 2mins with the lid.
Remove the lid and stir through water and lemon juice.
Bring to a simmer and then slowly cook for 15mins. Season to taste.
Bring a pot of water to a boil, add the noodles and cook for between 8-10mins stirring regularly. Once cooked drain well for later use.
Place a large frying pan over a high heat. While it’s warming mix together the minced pork, 1 clove garlic chopped up, 1tsp soy sauce, 1/2 tsp chopped chilli and a wee pinch of salt. Mix together and then empty into the pan when it’s very hot.
Sear and fry the meat over a high heat for between 3-5mins. Scatter the rucola over the meat and season lightly.
Drizzle sesame and rice brand oil over and gently stir through.
Test the flavour of the soup and adjust the spice level to your taste. Once you’re happy, remove from the heat and add the peeled eggs.
To serve, spoon the soup and eggs into a deep bowl or serving dish. Spoon the meat to one side of the bowl and arrange the noodles to the other.
Scatter chopped spring onions over to finish the dish.
This ramen soup can be made into something light or heavy depending on what you’re wanting it for. A great option for family and friends without slaving for hours in the kitchen.
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