Japanese ramen noodle soup

Step 1

Preheat oven to 180°C. Place a bowl onto mixing bowl lid and weigh pork belly into it. Place in a casserole dish or on a roasting tray, then set aside.

Step 2

Place garlic, sesame oil and 30 g of the Japanese soy sauce into mixing bowl, then chop 8 sec/speed 5. Pour over pork belly and massage in. Bake for 50 minutes (180°C). Increase the oven temperature to 220°C and bake for a further 15 minutes (220°C) until fat is crackling. Meanwhile, continue with the recipe.

Step 3

Place water into mixing bowl and heat 15 min/100°C/speed 1.

Step 4

Add stock paste, vinegar, ginger, miso and remaining 30 g soy sauce. Place Varoma dish into position and add eggs into it. Secure Varoma lid and steam 15 min/Varoma/speed 1.

Step 5

Carefully insert Varoma tray and weigh baby spinach onto it. Secure Varoma lid and steam 5 min/Varoma/speed 1. Remove Varoma and rinse eggs under cold running water to cool. Once cooled, peel each egg then cut in half lengthways. Set eggs aside.

Step 6

Add ramen noodles to mixing bowl and cook as per packet instructions 100°C//speed .

Step 7

Using tongs, divide cooked ramen noodles between 4 bowls. Cut reserved baked pork belly into slices and arrange the pork slices on top of the noodles, along with the cooked baby spinach, half an egg, ¼ nori sheet and 1 tablespoon sweetcorn kernels in each bowl. Pour over the hot broth. Serve hot, garnished with sliced spring onions/shallots and toasted sesame seeds.