- 1 liter beef stock
- 200 ml water
- 3o ml soy sauce
- 5 ml worcestershire sauce
- 1 red chili
- 1 tablespoon Chinese five spices
- 200 grams egg noodles or ramen
- 100 – 150 gram fresh spinach
- 1 corncob, but you can use canned corn kernels too
- 100 – 150 gram pork strips
- 2 spring onions
- 1 clove of garlic
- Hot sauce, we used Shiracha chili sauce
- 1 or 2 hard boiled eggs
Kitchen equipment needed
- Chef’s knife + cutting board
- Large pan
- Small saucepan for boiling the egg(s)
- Medium-sized skillet
Preparation — 10 minutes
RINSE the fresh spinach under running, cold water. TOSS the spinach a bit dry, since its going into the soup it should not matter too much how dry it would be. REMOVE the kernels from the corncob, and set aside. RINSE and chop up the two spring onions, clove of garlic and red pepper, set aside. SLICE the pork chops / pork legs / pork meat into bite-sized long strips.
If you’re not sure on how to remove corn from the cob, watch the video below:
Meanwhile, hard boil one or two eggs using the small saucepan. Continue to the next step.
Cooking the pork ramen noodle soup — 15 minutes
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 liter beef stock along with 200 ml water, soy sauce, Worcestershire sauce, chili, 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 flavor is to your liking, add some more soy sauce if needed (no salt). ADD in the noodles or ramen, follow pack instructions.
Serving the noodle soup
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!