Spicy Miso Pork Ramen
with Carrot Ribbons, Charred Corn & Shiitake Mushrooms
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2 unit(s)
Carrot
2 unit(s)
Spring Onion
50 grams
Shiitake Mushrooms
160 grams
Sweetcorn
300 grams
Pork Mince
30 grams
Miso Paste
(Contains Soya)
1 pinch
Chilli Flakes
15 milliliter(s)
Soy Sauce
(Contains Cereals containing gluten, Soya)
15 grams
Chicken Broth Paste
15 grams
Sambal Paste
5 grams
Roasted White Sesame Seeds
(Contains Sesame May contain Nuts, Peanut)
Not included in your delivery
400 milliliter(s)
Water for the Broth
Nutritional information
Utensils
Instructions
Use a peeler to shave the carrot into ribbons, running it down all sides of the carrot evenly until you reach the centre.
Trim the spring onion and thinly slice on an angle.
Cut the shiitake mushrooms in half.
Drain the sweetcorn in a sieve.
Heat a large frying pan on high heat (no oil). Once the pan is hot, add the sweetcorn and cook until charred, 5-6 mins. Adjust the heat if necessary. Stir only twice during this time - you want the sweetcorn to be lightly charred.
Set aside in a small bowl covered to keep warm. Boil a half full kettle.
Heat the same frying pan on medium-high heat with a drizzle of oil.
Once hot, add the pork mince and half the miso paste, fry until golden, 4-5 mins. Use a spoon to break it up as it cooks. Season with salt and pepper.
Add the chilli flakes and fry for 1 more min. Set aside in a small bowl, covered to keep warm. IMPORTANT: Wash your hands and equipment after handling raw pork. It's cooked when no longer pink in the middle.
Heat the frying pan on a medium-high heat with a drizzle of oil.
When hot, add the mushrooms and soy sauce. Cook, stirring frequently, until starting to brown, 3-4 mins.
Meanwhile, add the boiled water (see pantry) to a saucepan and bring back to the boil.
Add the chicken broth paste and remaining miso paste, simmer for 1-2 mins. Add the carrot, simmer for a further 2 mins.
Share the miso broth and carrot ribbons between your bowls.
Top in sections with the spicy miso pork, charred sweetcorn and soy shiitake mushrooms.
Drizzle over the sambal paste, then garnish with the sesame seeds and spring onion.
