It's a takeaway favourite, but this Japanese ramen soup with prrk recipe is deliciously quick and easy to make at home.
Serves44
Cook time15 mins15 minutes
Prep time20 mins20 minutes, (+ 5 mins marinating time)
(+ 5 mins marinating time)
Ingredients
¼ tsp sesame oil
⅓ cup (80ml) soy sauce
4 garlic cloves, crushed
500g Coles Australian Pork Sirloin Steak
2 tsp peanut oil
2 tsp finely grated ginger
1 long red chilli, finely sliced
½ tsp Chinese five spice
4 cups (1L) salt-reduced chicken stock
2 tbsp mirin seasoning
200g Swiss brown mushrooms, quartered
150g snow peas, trimmed, thinly sliced
180g ramen noodles
2 hard-boiled Coles Brand Australian Free Range Eggs, halved
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Combine the sesame oil, 2 tbs of the soy sauce and half the garlic in a ceramic dish. Add the pork and toss to coat. Set aside for 5 mins to marinate.
Step 2
Heat the peanut oil in a large heavy-based pan over medium-low heat. Add the ginger, chilli, Chinese five spice and remaining garlic. Cook for 1-2 mins or until fragrant. Add the stock, 2 cups (500ml) water, mirin and remaining soy sauce. Bring to the boil. Reduce heat to low and simmer for 5 mins. Add the mushroom and snow peas. Cook for 5 mins or until tender.
Step 3
Meanwhile, heat a barbecue plate or chargrill on medium. Cook the pork for 2-3 mins each side for medium or until cooked to your liking. Set aside for 5 mins to rest. Slice.
Step 4
While the pork is resting, cook the ramen noodles in a saucepan of boiling water for 5 mins. Drain.
Step 5
Divide the noodles among serving bowls. Top with the broth mixture, egg and pork.
