Get a little Asian inspiration with this healthy and delectable pork-based soup combination. Perfect on those cold nights or if you are cooking for one.
What you will need:
2 sachets of miso soup
400 grams rice noodles
Handful fresh coriander, chopped
1 1/2 tablespoons sesame oil
125 grams spring onions, sliced
1 garlic clove, crushed
1 small red chilli, finely chopped
5cm piece fresh ginger, peeled and grated
200 grams pork fillet, cut into 3cm strips
2 tablespoons sherry or rice wine
75 grams shiitake mushrooms, sliced
100 grams baby spinach, chopped
Soy sauce, to season
Boil a full kettle of water and use two big mugs to make miso soup. Set them to one side.
Put the remaining boiling water in a wok and soak the rice noodles for five minutes. Drain the noodles and divide them between four bows.
Sprinkle the chopped coriander over the noodles.
Take the wok to a very high heat. Add sesame oil and swish it around. Move the pan off the heat and add the garlic, spring onions, chilli and ginger.
Return the wok to the heat and leave it for one minute. Then lower the heat so that the ingredients do not burn. Add the pork.
Stir through for about three minutes, ensuring the pork is cooked. Add the sherry/rice wine and the mushrooms.
Once the mixture starts to become sticky, add the spinach and wait until the spinach wilts.
Pour the mixture over the top of the noodles, and then add the miso soup, and season with soy sauce.