|15 ml||vegetable oil|
|10 ml||sesame oil|
|30 ml||fresh ginger — finely grated|
|1||garlic clove — finely grated|
|30 ml||miso paste|
|1 l||mutton stock|
|45 ml||soy sauce|
|10 ml||brown sugar — optional|
|1 cup||exotic mushrooms — sliced|
|2 large||lamb leg chops — bones removed (reserve them for the broth)|
|water — for boiling|
|200 g||Ramen noodles — Japanese noodles|
|spring onions — finely sliced|
|red chillies — optional|
|2||soft-boiled eggs — halved|
|baby pak choi|
|a handful||fresh coriander leaves — roughly chopped|
In a large wok or non-stick pan, heat the veg oil and sesame oil, then add the ginger, garlic and miso paste and fry for a minute.
Add the stock, soy sauce, sugar, mushrooms and bring to a simmer.
Add the bones that you removed from your chops, then simmer the broth for about 15 minutes over low heat.
In the meantime, season the boneless chops on both sides with salt & pepper and drizzle with some oil, then fry in a hot pan until just cooked but still pink in the centre (about 3 minutes a side).
Remove and keep covered while resting for a few minutes, then slice thinly.
Cook the noodles in boiling water according to the packet instructions (usually 2-4 minutes), then ladle into 2 bowls.
Top with ladles of broth and mushrooms, slices of steak, some spring onions, wilted pak choy*, soft boiled egg and some fresh coriander leaves.
Tip: You can quickly wilt your pak choy in the simmering broth for a few seconds before plating.
Supported by the Red Meat Industry of SA – Recipes developed by The Food Fox- Ilse van der Merwe and photos by Tasha Seccombe.
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