Hot & Spicy Ramen Noodle Soup

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Minced pork		100g
Vegetable oil		1 tbsp
Ramen noodles (or egg noodle)		for 1 person
Vegetables and beansprouts mix		100g
Spring onions		2
Hard boiled egg		1/2
Chinese chilli bean sauce		1.5 tbsp
Miso (red) paste		1 tbsp
Soy sauce		1 tbsp
Sugar		1 tbsp
Chicken stock		500ml

Method

Prep

3min

Cook

10min

Put the oil in a deep frying pan and stir fry the minced pork on medium heat.

Add the chinese chilli bean sauce, miso paste, soy sauce and sugar as soon as the juices run clear and fry well. Pour in the chicken stock.

Cook for 2 minutes on high heat to reduce the liquid. Add the vegetables and beansprouts mix just before turning the heat off so they will cook with residual heat. Boil the noodles separately during this time.

When the noodles are cooked, drain off the water and put into a bowl. Pour over the soup from Step 3, add the boiled egg, sprinkle the finely chopped spring onions and enjoy!

Tips & Note

Adjust the amount of miso and sugar to your taste. The best chicken stock for this is ideally the Japanese traditional chicken stock called torigara, but if you don't have this, try using a chicken stock such as Knorr. I think this soup is delicious even if you use fish stock, or combine both chicken and fish stocks.

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