Serves 4
Ingredients:
Jammy eggs:
4 XL free-range eggs, room temperature
Pork:
500g pork mince
1 tsp Staffords Garlic Paste
1 tsp Staffords Ginger Paste
2 spring onions, sliced
1 Tbsp red miso paste
2 Tbsp Staffords Thick Soy Sauce
Broth:
2 Tbsp Staffords Peri Peri Oil
4 spring onions, sliced
1 tsp Staffords Garlic Paste
1 tsp Staffords Ginger Paste
1.5 litres chicken stock
4 Tbsp red miso paste
2 Tbsp Staffords Thick Soy Sauce
To serve:
400g ramen noodles, cooked
200g baby bok choi, sliced in half
2 spring onions, sliced
1 Tbsp mixed sesame seeds
Method:
For the jammy eggs:
Bring a small pot of water to the boil.
Add the 4 eggs gently, stir well to keep yolk in the centre, and set a timer for 6.5 minutes.
Prepare an ice bath and have it ready next to the eggs.
When the timer goes off, plunge the eggs immediately into the ice bath and leave them until cool enough to handle easily.
Peel the eggs and set aside until serving.
For the pork:
In a large non-stick frying pan brown the pork mince all over.
When almost cooked through add the Staffords pastes and spring onions.
Cook for a minute until fragrant.
Stir through the miso paste and Staffords Thick Soy Sauce. Mix well.
Taste to adjust seasoning.
Remove from the heat and set aside.
For the broth:
Heat the Staffords Peri Peri Oil in a large pot.
Add the spring onions and Staffords Pastes and cook for a minute until fragrant.
Add the rest of the broth ingredients and bring to a simmer.
Simmer gently for 5-10 minutes to allow the flavours to infuse.
To serve:
Heat the cooked ramen noodles in the broth and then cook the bok choi in the broth until tender, about 1 minute.
Slice the jammy eggs in half and sprinkle with sesame seeds.
Divide noodles and bok choi between 4 bowls.
Top with broth.
Finish with a generous spoonful of pork in each bowl, 1 egg per person and a sprinkle of spring onions.
Serve and enjoy!