Spicy Pork Ramen Noodle Soup

kitchensanctuary.com

Becca031792

2 tbsp olive oil

2.2 lbs (1kg) rolled pork shoulder

¼ tsp salt

¼ tsp pepper

8 ½ cups (2litres) chicken or vegetable stock

1 onion - cut in half (no need to remove the skin)

2 carrots - peeled. One left whole, the other cut into matchsticks

1 stick of celery - broken in half

3 cloves garlic - chopped in half (no need to peel)

1 thumb-sized piece of ginger - roughly chopped (no need to peel)

2 tbsp mirin

3 tbsp soy sauce

2 tbsp Gochujang Paste - *Use half the amount if you don't like your ramen too hot.

1 red chilli - roughly sliced (remove the seeds if you don’t like it too hot)

4 large eggs

7 oz (200g) dried ramen noodles - or 17.5oz (500g) cooked ramen noodles

1 leek - sliced

3 packed cups (100g) baby spinach leaves

1 tsp sesame seeds

1 tsp black sesame seeds

Small bunch spring onions - scallions, chopped

1 tsp red chilli flakes

Directions at kitchensanctuary.com

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