What do you eat when you’re craving a hot bowl of soup with a spicy kick? Well, this version of sriracha pork ramen did it for me!
For two portions, I used:
-fresh chicken stock (about 4 cups)
-shredded carrot, courgette and cucumber
-ginger and garlic
-baby bok choi
-mixed mushrooms (shiitake, oyster etc)
-two pork loin steaks (pan-seared in coconut oil and sliced finely)
-seaweed for the ‘noodles’
I topped with hot red chilies and wakame flakes, as well as a drizzle of sriracha sauce.