Pork & Corn Miso Ramen

Ingredients

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

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Method

1. Boil the eggs 6 1/2 minutes, until the whites are set and the yolks still soft, cool them under the tap and peel them.
2. Brown the sliced pork in the sesame oil over high heat, 3 minutes, until it reads 63°C (145°F), and lift it out. Add the grated ginger and garlic for a minute, then the corn, and let it catch and turn deep gold in places.
3. Pour in the boiling broth with the shredded cabbage and simmer 8 minutes, until the cabbage softens, then return the pork.
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 and the vinegar.