Pork & Sweetcorn Miso Ramen

Ingredients

• 14 oz (400 g) pork tenderloin
• 8 oz (220 g) whole grain pasta
• 5 cups (1200 ml) low-sodium vegetable broth
• 4 large eggs (200 g)
• 2 cups (300 g) frozen sweetcorn
• 4 cups (260 g) shredded cabbage
• 8 cups (240 g) baby spinach
• 4 tbsp (60 g) fresh ginger
• 8 garlic cloves (24 g)
• 2 tsp (12 g) white miso
• 8 scallions (80 g)
• 1 1/2 tbsp (20 ml) toasted sesame oil
• 1 1/2 tbsp (20 ml) rice vinegar

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Method

1. Boil the eggs 6 1/2 minutes, cool them under the tap and peel them; the yolks should still run.
2. Brown the sliced pork in the sesame oil, add the grated ginger and garlic for the last minute, then the corn, and let it catch and blacken in places.
3. Pour in the boiling broth with the shredded cabbage and simmer 8 minutes, until the cabbage softens, then wilt the spinach through.
4. Cook the whole grain pasta separately until tender with a little bite and lift it into the bowl.
5. Whisk the miso with a ladle of the hot broth off the heat, stir it back, pour over the noodles and finish with the halved eggs, scallions and vinegar.