Ingredients
2 cups chicken stock
300ml water
1 Tbsp soy sauce
1 tsp sesame oil
1 Tbsp Korean gochugaru chilli flakes (from online spice suppliers)
2 tsp Korean gochujang chilli paste (at major supermarkets, Asian grocers)
2 tsp white miso paste
2 packets instant Korean ramen noodles
2 soft-boiled free-range eggs, halved
2 handfuls bean sprouts
2 Tbsp finely chopped kimchi
2 Tbsp crispy shallots
2 handfuls coriander or shiso leaves
CHILLI PORK OR CHICKEN
1½ Tbsp neutral oil (such as vegetable or canola)
2 cloves garlic, finely sliced
300g pork loin or chicken thighs, finely sliced
1 tsp Korean gochujang chilli paste
1½ tsp caster sugar
1 tsp ground white pepper
6 shallots, white and green parts, finely sliced
1 Tbsp toasted sesame seeds
1 tsp sesame oil
Method
-
Heat stock and water in a medium saucepan until simmering. Add soy, sesame, chilli flakes and paste, and miso, then stir to combine. Keep broth warm over low heat.
-
Cook ramen noodles according to packet instructions, omitting flavour sachets. Keep warm.
-
To make chilli pork or chicken, heat a wok or frying pan over high until very hot. Add oil and heat briefly, then add garlic and fry quickly, until fragrant. Add meat and stir-fry for about 90 seconds. Add chilli paste, sugar, pepper, shallots, sesame seeds and sesame oil and stir through.
-
Bring broth back to a simmer. Divide noodles between 2 warm, deep bowls, then pour over broth.
-
Top each bowl with egg, bean sprouts and pork or chicken. Garnish with kimchi, shallots and coriander or shiso leaves. Serve.