Sesame & pork belly ramen-style noodle soup
Prep
5 mins
Cook
15 mins
Servings
4
Difficulty
Easy
This is my go to weeknight dinner when I want something that feels impressive but comes together in just twenty minutes. The beauty of this ramen is how simple it actually is: quality pork belly does most of the heavy lifting, while tahini adds a creamy richness without cream. I love that the broccoli gives you real nutrition alongside comfort food flavors, packed with vitamin C and fiber to keep you feeling good. The whole thing comes together quickly and costs far less than ordering takeout, so you can enjoy that restaurant quality bowl at home whenever the craving strikes.
Ella x
Ingredients
- 380 gramsjapan menyū teriyaki pork belly slices( pack Japan Menyū 6 Teriyaki Pork Belly Slices)
- 4british blacktail free range medium eggs
- 200 gramstenderstem broccoli spears(pack Tenderstem broccoli spears, cut into thirds)
- 250 gramswholewheat noodles
- 28 gramsknorr chicken stock pots
- 2 tbsptahini
- ½ tbsplee kum kee chiu chow chilli oil(plus extra to serve)
- 1 tbspwhite miso paste
Detail level
Instructions
- 1
Preheat the oven to 200ºC, gas mark 6. Cook, then glaze the pork slices on a foil-lined baking tray according to pack instructions, ensuring there is no pink meat and the juices run clear. Meanwhile, lower the eggs into a large pan of boiling water and cook for 7 minutes. Transfer to cold water, then peel and halve when cool enough to handle.
- 2
Add the broccoli to a pan of boiling water then simmer for 3-4 minutes until tender. Transfer the broccoli to a plate with a slotted spoon and set aside. Add the noodles to the water, turn off the heat and leave to soak for 6 minutes, stirring occasionally.
- 3
In a separate pan, boil 1L water, add the stock pots and bring to a simmer. Mix the tahini, chilli oil and miso in a small bowl with 1 tbsp cold water until smooth. Whisk into the hot stock.
- 4
To serve, divide the noodles between 4 warm bowls and top with 1½ slices of the pork belly, the broccoli and the halved eggs. Pour in the hot broth and drizzle the bowls with extra chilli oil, if liked.
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