Ingredients for Quick Pork Ramen With Carrots, Courgette, and Bok Choy

• 30g dried mushrooms (preferably shiitake or porcini)

• Koshersalt

• 450g fresh or 275g dried ramen noodles

• 2 small heads baby bok choy, quartered lengthwise

• 1 tablespoon toasted sesame oil, plus more

• 450g pork mince

• 1/2 teaspoons freshly ground black pepper

• 4 spring onions, thinly sliced, divided

• 45ml white or yellow miso paste

• 1450ml homemade chicken stock or low-sodium chicken broth

• 2 tablespoons low-sodium soy sauce

• 2 teaspoons Sriracha, plus more for serving

• 1 medium carrot

• 1 medium courgette

• 4 large soft-boiled eggs (optional)

• 1/4 cup coarsely chopped basil

Place mushrooms in a medium bowl and cover with hot water. Let sit until ready to use.

Pour 2400ml hot water into a medium pot. Season generously with salt, cover, and bring to a boil. Cook noodles according to package directions, adding bok choy during the last minute of cooking. Drain noodles and bok choy; rinse with cold water.

Meanwhile, heat 1 tablespoon oil in a large pot over high. Add pork, 3/4 teaspoons salt, and 1/2 teaspoons pepper and cook, stirring and breaking up meat slightly, 3 minutes. Add half of the spring onions and cook, stirring occasionally, until pork is just cooked through, about 3 minutes more. Add miso and cook, stirring, until incorporated, about 30 seconds. Stir in broth, soy sauce, and 2 teaspoons Sriracha.

Drain and slice mushrooms; add to pot. Cover and bring to a low boil. Uncover pot, reduce heat to medium, and simmer 5 minutes. Taste and adjust seasonings, if necessary.

Meanwhile, using a mandoline or the large holes on a box grater, coarsely grate carrot and courgette until you have 350ml each. Divide noodles, bok choy, carrot, and courgette among bowls. Top evenly with soup, eggs, if using, basil, and remaining spring onions. Serve with additional sesame oil and Sriracha for drizzling alongside.

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