Ingredients

The following ingredients have 4 Servings
  • 2 tbsp olive oil
  • 2.2 lbs (1kg) rolled pork shoulder
  • ¼ tsp salt
  • ¼ tsp pepper
  • 8 1/2 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

Instruction

  • Preheat the oven to 150C/300F. Place a large casserole pan on the hob, add 1 tbsp of the oil and heat until very hot.
  • Season the pork with the salt and pepper and place in the pan with the hot oil. Seal on all sides.
  • Pour the stock over the pork.
  • Add in the onion, the whole carrot, celery, garlic and ginger.
  • Now add the mirin, soy sauce, gochujang and the red chilli. Bring to the boil, then place a lid on the pan and place in the oven for 4 hours. NOTE: Check two or three times during cooking, and top up with a little boiling water if needed. You’ll need at least 1 litre of liquid left by the time the pork finishes cooking.
  • Take the pan out of the oven and place the pork on a chopping board. Remove and discard the layer of fat. Shred the pork using two forks.
  • Place a sieve over a large bowl and strain the cooking liquid. Throw the strained vegetables away and place the liquid back in the pan with the shredded pork. Leave on a low heat to keep warm.
  • Place the eggs in a small pan. Just cover with cold water. Bring to the boil, then simmer for 6 minutes.
  • Remove the eggs from the heat and place in a bowl of cold water to stop the cooking process.
  • If you're using dried noodles, place the noodles in a pan of boiling water and boil for 5 minutes. Then drain, run under cold water (to stop them sticking) and put to one side.
  • Heat the remaining oil in a frying pan.
  • Add the leek, season with a pinch of salt and pepper then fry for 5 minutes, stirring a couple of times.
  • Push the leeks to one side of the pan and add the spinach to the pan. Allow to wilt for 1 minute.
  • Divide the noodles between four bowls. Top with the hot broth, shredded pork, leek, spinach and carrot matchsticks.
  • Carefully peel the two eggs and slice in half. Place 2 halves in each bowl.
  • Garnish the soup with spring onions, then sprinkle with the white and black sesame seeds and the chilli flakes before serving.