Pork and Kimchi are a lovely combination, that is great in stir-fry, soup, fried rice, and anything. I have found my ‘Fiery Pork & Kimchi Udon Soup’ is too fiery for me lately, I made this one with Ramen Noodles today. The spiciness was just right, not too spicy, and I truely enjoyed it.

Makes

1 Serving

Ingredients

1 serving Ramen Noodles *OR Chinese Egg Noodles
1 Spring Onion
100g thinly sliced Pork Belly *cut into bite-size pieces
1 teaspoon Sesame Oil
1 small clove Garlic *grated
1/4 cupful Kimchi *plus extra for topping
300ml Chicken Stock *OR 300ml Water & 1 teaspoon Asian Chicken Bouillon Powder
1 tablespoon Sake (Rice Wine) *optional
1/4 teaspoon Salt *alter the amount
Finely chopped Spring Onion

Method
  1. Finely chop green parts of Spring Onion and cut the lighter colour part into bite-size pieces.
  2. Heat a saucepan over medium heat, add Sesame Oil, and cook Pork, Garlic and Spring Onion pieces. When cooked, add Kimchi, Chicken Stock and Sake (Rice Wine), and bring to the boil.
  3. Meanwhile, cook Ramen Noodles (OR Chinese Egg Noodles) as instructed.
  4. Season the soup with Salt. The amount depends on the saltiness of the Chicken Stock and Kimchi. *Note: If you prefer, you can use Soy Sauce OR Miso instead.
  5. Place some soup in a serving bowl, saving Pork, Spring Onion and Kimchi in the saucepan, drain the cooked Ramen Noodles and add to the soup, then place the remaining soup. Add some fresh Kimchi and finely chopped Spring Onion on top, and enjoy.