Miso Pork Ramen:

• Marinade the pork in sesame oil, sake, ginger and chilli. Leave to one side for 20 minutes.
• Once marinated, place on a lined baking tray with the carrots and spring onion and roast for 35 minutes.
• Once roasted, place everything from the baking tray into a large cooking pot. Add 500 ml of chicken stock, 500 ml of water, the miso paste and the miso soup packet. Bring to the boil, reduce to a simmer, cover and leave for an hour.
• Once the hour is up, remove the pork and place into a bowl with a ladle of the broth and leave the broth to reduce for a further 30 minutes.
• Sieve the broth and discard the vegetables.

• Gently fry the pak choi in a little sesame oil.
• Cook the noodles in boiling water if using dried. If using fresh you can add straight to the broth.
• Fry the egg, but make sure to leave the yolk runny.
• Garnish with fresh chilli, sesame seeds and nori sheets.