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RINSE the fresh spinach under running, cold water. TOSS the spinach a bit dry, since it's going into the soup it should not matter too much how dry it would be. REMOVE the kernels from the corncob, and set them aside.
RINSE and chop up the two spring onions, a clove of garlic and red pepper, set aside. SLICE the pork chops/pork legs/pork meat into bite-sized long strips. Meanwhile, hard boil one or two eggs using the small saucepan.
HEAT the medium-sized skillet on medium heat, add in butter and cook the meat until golden-brown. Turn off the heat, you can leave the strips in the pan.
Don't forget the eggs, pour cold, running water over them when ready to make peeling a breeze. POUR 1 litre beef stock along with 200 ml water, soy sauce, Worcestershire sauce, chilli, Chinese 5 spices powder and garlic into the large pan.
Turn the heat all the way up, so it comes to a boil. Taste and see if the flavour is to your liking, add some more soy sauce if needed (no salt). ADD in the noodles or ramen, follow pack instructions.
DIVIDE raw spinach over each bowl, add spring onions, noodles and broth. Add corn kernels and pork on top. SLICE the egg(s) and divide it too.
Serve immediately, let your dinner guests choose how much hot sauce they like. Enjoy your meal!