Miso pork ramen

Throw any vegetables you like into this versatile noodle soup. Broccoli, shiitake mushrooms and edamame beans all work well.

Ingreadient

• 400g Waitrose Slow Cooked Pork Shoulder with Miso Maple Glaze
• 235g pack pak choi
• 2 large British Blacktail Free Range Eggs
• 250g itsu Ramen Noodles
• 2 x 500g Cooks' Ingredients Fresh Chicken Stock
• 190g jar Cooks' Ingredients Ramen Paste
• 1 tsp soy sauce (optional)
• 1 Essential lime, juice
• 4 salad onions, finely sliced

Step by step

1. Preheat the oven to 200°C, gas mark 6. Cook the pork according to pack instructions. Meanwhile, bring a large saucepan of salted water to the boil. Halve the pak choi lengthways and add to the pan; simmer for 3 minutes, then set aside on kitchen paper.
2. Simmer the eggs in the same water for 7 minutes, then scoop out and put in a bowl of cold water; once cool enough to handle, peel and halve. Meanwhile, bring another saucepan of salted water to the boil, then add the noodles and simmer for 4 minutes. Drain in a sieve and rinse thoroughly with cold water. Divide the noodles and pak choi among 4 large bowls.
3. When the pork is ready, shred the meat using 2 forks. Put the chicken stock, ramen paste and soy sauce (if using) into a clean saucepan, whisk together, bring to the boil, then add the lime juice. Pour the broth over the noodles. Top each bowl with shreddedpork, ½ an egg and a scattering of salad onions.