Miso Pork Ramen

I know this apple, miso and seaweed broth is vegan but the thought of pork and apple came into my mind and I couldn’t resist! If you want a vegan version, just switch out the pork for any vegan substitute.

Written by
Poppy Lawrence

Serves: 1 large or 2 small bowls
Cooking time: 20 minutes

Ingredients:

1 pork steak

1/2 apple

1 spring onion, thinly sliced

1 pack ramen noodles

2 baby aubergines

1 pouch Borough Broth Co. Organic Apple, Miso and Seaweed broth

small amount of coriander and red chilli for dressing

1/4 teaspoon white miso

1 teaspoon salt

Method:

Prep your spring onion and set aside (this can be a bit painstaking if you slice it like I did so better to just get it done).
Ensure your pork is room temperature before cooking. Mix your miso with 1 tablespoon water, and 1 teaspoon salt and pepper then cover your pork steak.
Add a small amount of oil to a pan and turn up to a medium-high heat. Add your pork, fry on each side for 1 minute before allowing to cook for a further 8-10 mins, turning every couple of minutes.
On a hot grill, quickly sear the baby aubergine for a few minutes until soft.
When the pork is almost cooked, get the broth on the stove and bring to a boil before adding your ramen and cooking to pack instructions
Finish up by slicing your apple and pork before plating up!

Organic Apple, Miso & Seaweed Broth

Made with British organic seaweed, organic brown rice miso and organic apples. We've also added ginger and turmeric with black pepper to create our first ever "boneless" broth.

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