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Ramen noodles		for 1 person
Leek (white part)		6cm
Polish pork belly smoked ham		2 thick slices
Beansprouts		100g
Spring onion		1
Soft boiled egg		1/2
Sesame oil		1 tbsp
Butter		5g
Miso stock:
Hot water		500ml
Red miso		50g
Chinese chilli bean sauce (Tobanjan)		1 tsp
Soy sauce		1 tsp
Tomato ketchup		1/2 tsp
Salt & pepper		as required
Garlic puree		1/2 tsp
Fish stock cube		1

Method

Prep

10min

Cook

10min

Chop off a 6cm length of leek, score down the middle then remove the outer green leaves. Finely shred the inner white part.

Polish pork belly ham is wonderful! You can buy it at any large supermarket. This time I cut 2 thick slices.

Put all the ingredients for the miso stock in a bowl and whisk well.

Put the sesame oil in a frying pan and fry the pork belly ham slices on medium heat on both sides. When nicely browned, add the beansprouts and stir fry for 30 seconds. Pour in the stock from Step 3.

Boil the ramen noodles separately, then drain well and put in a serving bowl.

Pour the miso stock over the noodles, and arrange the pork belly ham and beansprouts on top. Garnish with the finely chopped spring onion.

Add the half soft boiled egg, shredded leeks and a knob of butter for extra flavour.

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