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Pulled pork ramen

Name: Pulled pork ramen
Cook time: 25 min
Yield: 4
Cuisine: Sapporo, Japan

with mushrooms and black garlic broth

Ready in around 25 mins

RECIPE FACT:

There are 19 official regional ramen styles recognized by Japan’s Ramen Museum, including Sapporo, Tokyo (Ogikubo), Kyoto and Sano. Each style has its own unique ingredients and techniques.

Nutritional Info:

Energy: 2,594kJ (620kcal)
Protein: 42g
Carbohydate: 67g
Sugars: 53g
Fat, total:20g
Saturated:4g
Sodium:2,105mg
Contains:Eggs, Gluten, Sesame, Wheat

Serving Amount:

Serves 4 people

Cooking Instructions:

1. TO COOK THE SOBA:
Once the water is boiling, add the soba noodles to the pot and cook for 4-5 mins. Drain into a colander, rinse with cold water and allow to drain well.
2. TO PREPARE AND COOK THE VEGETABLES:
Remove and discard any damaged outer leaves on the bok choy. Cut in half or quarters depending on how big the bok choy is. Cut the mushrooms into quarters. Thinly slice the spring onions on the diagonal. Heat a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot add the mushrooms, bok choy and cook for 2-3 mins. Remove from the pot and cover to keep warm.
3. TO PREPARE THE PORK AND BROTH:
Wipe out the pan and place back over a medium-high heat with a drizzle of oil. Once hot add the pulled pork and cook for 4-5 mins stirring occasionally to create a char. Shake well then remove the lid from the black garlic broth and heat for 1-2 mins in the microwave on high (750w). Or if prefered, pour the broth into a small pot and warm for 2-3 mins over a medium-low heat.
TO SERVE:
Twirl the soba noodles into bowls and top with vegetables and black garlic broth. Add the pulled pork and spring onions. Drizzle the pork with ginger sauce then add a sprinkle of crispy shallots and sesame seeds.