Easy Home-Made Ramen

INGREDIENTS

• Noodles of choice

• Marinated eggs

• Steamed bok choy

• Chopped up spring onions

• Nori sheets

BASE

• 1 tbsp miso

• 1/2 tbsp soy sauce

• 1/2 tbsp sake

• 1 tbsp gouguchan (Optional & depending on how spicy you want it)

• 4 cloves of roasted garlic (Make your own - will need 1 whole bulb)

• 1 tbsp of bone broth: gevity or best of bone broth

BROTH

• 1 cup veggie/beef/chicken broth: whichever one you have is fine

• 1/2 cup milk

• 1/2 cup water

PORK MINCE

• 250g pork mince

• 1 tbsp soy sauce

• 1 tbsp sake

• 2 tsp gouguchan

• 1 tsp minced ginger

• 3 cloves minced garlic

• Extra virgin olive oil (EVOO) to cook

INSTRUCTIONS

1. Peel and discard the outer layer of your whole garlic bulb and cut the top of it off so the individual garlic cloves are exposed. Place on top of some foil and drizzle with EVOO and salt, wrap up the bulb and chuck in the oven for 30-40 minutes on 205°C.

2. Whilst garlic is roasted, prepare your marinated eggs (optional BUT would 100% recommend).

3. Heat pan over medium heat, drizzle some EVOO if needed and add pork mince. Cook for 5 minutes, then add in marinate ingredients. Cook for another 5-10 minutes and set aside. If there are leftovers, use the next day with some rice and veggies (yum) or freeze.

4. Once garlic is roasted, prepare the base ingredients into each bowl (Ingredients listed above for the base is for 1 portion).

5. Boil water in a pot, and cook noodles according to package. I usually add my bok choy into the same pot so it’s ready to serve at the same time.
   In other pot, combine broth ingredients and bring to a boil.

6. Once hot, add broth into base ingredients, give it a mix to combine. Top with bok choy, spring onions, nori sheets, pork mince and marinated eggs to serve.

7. Remember to adjust the taste, especially the spiciness. Don’t add too much at the start as you can always add more in. You could add peanut butter instead of miso for a different depth of flavour!