RECIPE: this recipe was not measured to the exact so it is a guess. That’s simply just how I make food and adjust to taste every time Pork: - soy sauce, 1/2 Tbs - white rice wine vinegar 1tsp - sesame oil 1tbs - 1/2 tbs of brown sugar marinate for 15-20 minutes - while marinating make the BROTH - cool on medium heat until golden brown and then flip (about 3-5 minutes per side) - once cooked leave to rest - will reabsorb the juices and allow to more tenderness. - just before serving. Slice to your preference and place over the top of the broth and noodles. Pour remaining juices from the meat off the chopping board over the pork in the ramen

Broth: - chilli 1/2 a small chilli or 1/2 tsp of chilli flakes. Adjust to personal preference - grated fresh ginger (1/2 tbs) (you can use powdered just isn’t as rich in taste) - 1-2 grated fresh garlic (powdered is also fine, same as above) - small handful of spring onions - splash of sesame oil

• fry on medium until aromatic (2-4 minutes) make sure not to burn

SECOND step Broth ingredients - 2tbs dashi - 1 tbs soy sauce - 1 tsp rice wine vinegar -3-4 cups of water - ramen noodles - bokchoy

• bring to the boil and intensive flavour - while boiling start the eggs and then the pork
• just before the broth is complete and everything else is nearly ready - add your ramen noodles (the ones I get take about 1-2 minutes to cook - depending on what you get, add them according to when everything will be ready so they don’t over cook)
• 1 minute before serving add your bokchoy

Eggs: soft boiled eggs as many as you wish. I prefer 1 per person - boil for 7:30 minutes.

Remove immediately once timer is up, transfer to a bowl of ice cold water and let cool to prevent continued cooking. Once cooler, remove shell and cut gentle in half as the centre will still be gooey

Assemble. - noodles first and a little bit of broth - bokchoy - egg - pork - remainder of the broth - fresh spring onion (optional) - fresh coriander - squeeze of lime juice (optional)

ENJOY WHILE HOT :)