Pork Ramen Bowl

Soft-boil the eggs

Bring a small saucepan of water to the boil. Lower the eggs in gently and cook for 6–7 minutes for a jammy yolk. Transfer to a bowl of cold water, leave to cool for 5 minutes, then peel and halve. Set aside.

Build the broth

Heat the sesame oil in a large saucepan over a medium heat. Add the garlic and ginger and cook for 1–2 minutes until fragrant. Pour in the chicken stock and bring to a gentle simmer. Stir in the miso paste and soy sauce until fully dissolved. Add the chilli flakes and taste — adjust seasoning with a little more soy if needed. Keep the broth on a low simmer.

Cook the pork

Season the pork slices lightly with salt and pepper. Heat a little vegetable oil in a frying pan over a high heat. Fry the pork in a single layer for 2–3 minutes per side until golden and cooked through. Work in batches to avoid crowding the pan. Set aside.

Cook the noodles

Cook the ramen noodles according to the packet instructions — usually 3–4 minutes in boiling water. Drain and divide between four deep bowls.

Finish and assemble

Add the baby spinach and beansprouts to the hot broth and stir for 30 seconds until the spinach just wilts. Ladle the broth generously over the noodles in each bowl. Top with the pork slices, sweetcorn, and halved soft-boiled eggs. Scatter over the spring onions and toasted sesame seeds. Serve immediately.