This was my take on a ramen dish.
In a bowl I added some cooked rice noodles. On top of this I added some sliced shiitake mushrooms, baby spinach, pak choi, Thai basil, coriander and sliced red pepper.
I then added some ramen broth. I used an itsu brillant broth which I heated up in a pan before filling the bowls.
On top of the ramen I added pork belly, pork loin and a tea-stained hard boiled egg.
The pork belly was cooked on a low heat in the oven. I then finished it off in a frying pan with some (gluten free) chow mien sauce.
The pork loin was rubbed in some seasoning as well as Chinese five spice. This I then roasted in the oven. Once cooked it was sliced and added to the top of the ramen.
I would have liked to add some sliced spring onions, but we didn’t have any in the fridge.
It was a tasty broth, first time I used it, and it worked well with the ingredients. The pork was lovely and tasty.