6 cups chicken stock
2 cups unsweetened soy milk
400g fresh ramen noodles
4 baby bok choy, halved lengthways
2 soft boiled eggs, halved
Spicy pork topping:
1 tbsp vegetable oil
3 garlic cloves, finely chopped
300g pork mince
1 tsp finely grated ginger
2 tbsp doubanjiang chilli bean paste*
1 tbsp soy sauce
1 tbsp sake
Soup flavouring paste:
1/4 cup Japanese or Chinese white sesame paste
2 tbsp soy sauce
2 tbsp white vinegar
4 tbsp finely sliced spring onion (white part only)
2 tbsp chilli oil
To make the spicy pork topping, heat the oil in a wok or frying pan over high heat. Add the garlic, pork and ginger and stir-fry until almost cooked. Add the doubanjiang paste and stir-fry for another minute. Add the soy sauce and sake. Turn the heat to low and gently simmer for 3-4 minutes or until most of the sauce has been absorbed. Remove from heat and set aside until ready to serve.
For the soup flavouring paste, in a small bowl combine the sesame paste, soy sauce, vinegar, spring onion and chilli oil. Set aside until ready to serve.
To make the soup, add the chicken stock and soy milk into a large pot over high heat. Bring to a simmer.
Cook the ramen noodles and bok choy in boiling water.
Divide the soup flavouring paste among serving bowls. Ladle over the hot soup, mixing to combine. Divide the ramen noodles among the serving bowls. Top with spicy pork and bok choy. Add an egg half and serve.