Creamy miso soba noodles with fried pork
Ingredients
Metric
Imperial
For the fish sauce fried pork
- 1 tsp vegetable oil
- 500g of pork mince
- 3 garlic cloves, grated
- 1 knob of fresh ginger, grated
- 1 tbsp of fish sauce
- 1 tbsp of oyster sauce
- 1 tbsp of soy sauce
- 1 tsp mirin
- salt and pepper
- 1 handful of spring onions, finely sliced
For the miso soup base
- 1 tbsp of minced garlic
- 1 tsp gochugaru
- 1 tbsp of tahini
- 1/2 tsp sugar
- 400ml of milk, warm
- 200ml of chicken stock, warm
- 1 tbsp of miso paste
- juice of 1 lime
- salt and pepper
For the garnish
- 200g of soba noodles, blanched in water then into ice to cool
- iced water
- 2 soft boiled eggs
- 1 spring onion, finely sliced
- chilli oil, for drizzling
Method
Start by making the fish sauce-fried pork. Heat the veg oil in a large frying pan over a medium-high heat. Once hot, add in the pork mince. Fry until golden brown and crispy, then turn the heat down and add in the garlic and ginger
- 1 tsp vegetable oil
- 500g of pork mince
- 3 garlic cloves, grated
- 1 knob of fresh ginger, grated
Cook out for a couple of minutes until fragrant. Turn the heat up a tad then add in the fish sauce, oyster sauce, soy sauce and mirin. Once they have reduced down, season with salt to taste then stir through the spring onions
- 1 tbsp of fish sauce
- 1 tbsp of oyster sauce
- 1 tbsp of soy sauce
- 1 tsp mirin
- salt and pepper
- 1 handful of spring onions, finely sliced
For the soup base, mix together the garlic, gochugaru, tahini and sugar in a medium bowl
- 1 tbsp of minced garlic
- 1 tsp gochugaru
- 1 tbsp of tahini
- 1/2 tsp sugar
Heat up the milk and chicken stock until shimmering, then whisk into the tahini sauce to loosen
- 400ml of milk, warm
- 200ml of chicken stock, warm
Once smooth, transfer everything back to the pan
Bring to a simmer, then whisk in the miso paste and lime juice. Season with salt to taste then remove from the heat
- 1 tbsp of miso paste
- juice of 1 lime
- salt and pepper
Cook the soba noodles until tender, then strain, rinse and cool in iced water
- 200g of soba noodles, blanched in water then into ice to cool
- iced water
To serve, divide the soba noodles between two bowls. Pour over the miso soup, then top with the eggs, spring onion and a generous drizzle of chilli oil
- 2 Freshlay Farms Golden Yolker® eggs, soft boiled
- 1 spring onion, finely sliced
- chilli oil, for drizzling
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