Spicy Miso Pork Ramen

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 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 Asian broth paste and simmer for 1-2 mins. Add the carrot, simmer for a further 2 mins.