Spicy Pork Ramen Noodle Soup

kitchensanctuary.com

Vibeke Kale Vale

1 tbsp olive oil

500 g pork shoulder or neck bones

¼ tsp salt

¼ tsp pepper

2 L vegetable stock

1 onion cut in half (no need to remove the skin)

2 carrots peeled. One left whole, the other cut into matchsticks

1 stick of celery broken in half

3 cloves garlic chopped in half (no need to peel)

1 thumb-sized piece of ginger roughly chopped (no need to peel)

2 tbsp mirin or 2 tbsp sherry cooking wine and 1 tbsp maple syrup

3 tbsp soy sauce

1 tbsp Gochujang Paste

4 large eggs

7 oz (200g) dried ramen noodles or 17.5oz (500g) cooked ramen noodles

1 leek sliced

3 packed cups (100g) baby spinach leaves

1 tsp sesame seeds

1 tsp black sesame seeds

Small bunch spring onions scallions, chopped

1 tsp red chilli flakes

Note: Ingredients may have been altered from the original.

Directions at kitchensanctuary.com

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