A meal that can be enjoyed both hot or cold, this succulent cold pork and mushroom ramen is the perfect lunch dish to make everyone’s mouth including yours water.
Cold pork and mushroom ramen
Ingredients
- Broth
- 1 tbsp oil
- 1 cm ginger, chopped
- ½ tsp garlic clove, chopped
- ½ tsp chilli flakes
- 1 carrot, sliced
- 3 tbsp miso paste
- 3 cups chicken stock
- ¼ cup dried shiitake mushrooms
- 3 tbsp soy sauce
- 2 cakes ramen noodles
- 2 eggs
- Pork
- 1 serving pork rib-eye or pork chop
- 1 tsp garlic powder
- 1 tsp chilli flakes
- 2 tbsp vegetable oil
- To serve
- 2 spring onions, sliced
- 2 tsp mixed sesame seeds
Instructions
Broth
ADD oil to a pot and fry ginger, garlic and chilli flakes until fragrant. Add carrots, miso, chicken stock, mushrooms and soy sauce, and simmer for 30 minutes.
COOK the noodles for 5 minutes in boiling water, drain and toss in a little bit of oil so they don’t stick together. Cook eggs for 5 minutes, until soft-boiled, then drain.
Pork
PAT meat dry and then rub with the spices.
ADD oil to an extremely hot pan. Fry the pork for 8 minutes, turning once. Allow to rest before slicing.
IN THE MORNING, place the broth and noodles in one container and the toppings in another. Assemble at work.
Notes
Prepare this dish for lunch the night before.
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ALSO SEE: Where to find soul-warming bowls of ramen in Cape Town
Where to find soul-warming bowls of ramen in Cape Town
