Fairburn’s Pork and Egg Ramen

BY RACHEL GREEN

Ingredients

• 750ml rich chicken stock
• 200ml water
• 2 tbsp soy sauce
• 2 tsp Worcestershire sauce
• 1tbsp grated fresh ginger
• 4 brown cup or shitake mushrooms, sliced
• 1 red chili, sliced into rounds
• 1 garlic clove, peeled and crushed
• 1 ½ tsp Chinese five spice powder
• 200g egg noodles or ramen
• 100g  small pak choy, cut in half
• 100g Tenderstem broccoli
• 8 baby sweetcorn, cut into rounds
• 150g leftover roasted pork belly, cut into strips
• 4 spring onions, sliced
• 4 hardboiled Fairburn Free Range Eggs, peeled
• Coriander leaves to garnish
• Sea salt and black pepper

Method:

Take a large pan and fill with the stock, water, soy sauce, Worcestershire sauce, grated ginger, sliced mushrooms, chili, garlic and five spice powder. Bring to the boil and taste, season and add more soy sauce if necessary. When the flavoured stock is ready, add the pak choy and Tenderstem broccoli. Bring to the boil and simmer for one minute. Using a slotted spoon, remove the vegetables, keep warm, then add the noodles to the pan and cook, following the pack instructions. Using the slotted spoon, remove the noodles from the pan and divide them between 4 soup bowls. Divide the pak choy, broccoli, baby sweet corn and pork amongst the bowls. Divide the broth into each bowl then top with the sliced spring onions and eggs – sprinkle with coriander leaves and extra chilli if you wish. Serve and enjoy!