Smart Miso Pork Ramen
with Jammy Egg- Wheat
- Soy
- Sulphites
- Sesame
- Egg
- Wheat
- Egg
- May contain traces of allergens
- Tree nuts
- Soy
- Milk
- Sulphites
- Sesame
- Peanuts
- Triticale
- Mustard
- Crustaceans
- Fish
- Gluten
Pork – dusted with Moo Shu and fried with sesame oil – floats in a miso-chicken stock broth seasoned with sesame and soy. Served with tender julienne carrots and bok choy with ramen noodles and a soft-boiled egg, this dish is incredibly comforting. Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount. Calorie Smart (650kcal or less) is based on a per serving calculation of the recipe's kilocalorie amount. Ingredients: Ground pork • Bok choy • Grade A egg • Ramen noodles (wheat flour, water, potassium carbonate, food color (yellow #5), potassium sorbate) (wheat) • Carrots • Soy sauce (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) (soy, sulphites, wheat) • Sesame oil • Green onion • Miso stock concentrate (sugars (maltodextrin, glucose), water, soybean, rice, salt, alcohol) (soy) • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • Moo shu spice blend (garlic powder, sugar (maltodextrin), spices, soy sauce powder [soy sauce (soybeans, wheat, salt), maltodextrin, salt], salt, silicon dioxide) (soy, wheat, sulphites) • Sriracha (chili peppers, sugars (sugar, glucose), water, salt, garlic, vegetable oil, xanthan gum, acetic acid, citric acid, caramel, sodium benzoate, potassium sorbate).
250 g
Ground Pork
100 g
Ramen Noodles
( )
1 tbsp
Moo Shu Spice Blend
( )
1 tbsp
Sesame Oil
( )
1 tbsp
Soy Sauce
( )
1 unit(s)
Green Onion
2 unit(s)
Shanghai Bok Choy
1 unit(s)
Chicken Broth Concentrate
1 tsp
Sriracha
()
2 unit(s)
Egg
()
1 unit(s)
Miso Broth Concentrate
( )
56 g
Carrot, julienned
0.13 tsp
Salt*
0.13 tsp
Pepper*
- Add 3 cups (6 cups) warm water to a small pot. Bring to a boil over high heat.
- Once boiling, reduce heat to medium-high. Using a spoon, lower egg into the boiling water. Cook for 7 min for a runny yolk or 9 min for a set yolk.**
- Drain and rinse egg under cold water for 30 sec, until cool enough to peel.
- Meanwhile, cut bok choy into 1-inch pieces. (TIP: Rinse bok choy leaves to wash away any hidden dirt.)
- Thinly slice green onions.
- Add 4 cups (8 cups) water to a large pot. Cover and bring to a boil over high heat.
- Add half the soy, miso and chicken broth concetrate to the pot of water. Bring to a boil. Cook, stirring occasionally, 4-5 min. Season with salt, to taste.
- Meanwhile, heat a large non-stick pan over medium-high heat.
- When hot, add half the sesame oil, then pork. Cook, breaking up pork into smaller pieces, until no pink remains, 4-5 min.**
- Add Moo Shu Spice Blend and remaining soy. Cook, stirring often, until fragrant, 1 min. Season with salt and pepper.
- Transfer to a plate, then cover to keep warm.
- Add remaining sesame oil to the same pan (used in step 3). Add bok choy and carrots to the pan. Cook, stirring often, until tender-crisp, 2-3 min.
- Season with salt and pepper.
- Meanwhile, add ramen noodles to the boiling broth. Cook uncovered until tender, 1-2 min.
- Divide noodles and broth between bowls, then set aside.
- Peel, then halve eggs.
- Divide pork and veggies between bowls.
- Top with eggs.
- Sprinkle over green onions.
- Top with sriacha, if desired.
