2litresliquid chicken stock, salt reduced(2000 mls)
11 brown onion, halved(100 grams)
3mediumcarrots (210 grams)
1tbspfresh ginger(16 grams)
2smallred chilli(20 grams)
3tbspsoy sauce, salt reduced (60 mls)
3free-range eggs, boiled & peeled(150 grams)
300gramsfat free ramen noodles
8cupsbaby spinach(240 grams)
1tbspblack or white sesame seeds(16 grams)
2spring onion, sliced(30 grams)
Preheat oven to 160C.
Place the pork into a large heavy based casserole dish that has a lid.
Add the salt, stock, onion, 1 whole carrot, ginger, chili, mirin and soy sauce. Bring it to the boil and then cover with lid and place into the oven for 4 hours. Ensure that you check the pork throughout the cooking time and add more water if it has less than half left.
When the pork is nearing the end of cooking time, cook noodles as per packet instructions and divide between 6 bowls.
Slice eggs in half and cut spare carrot into matchsticks.
Divide spinach and carrot between bowls and add half of an egg to each.
Add shredded pork and broth and top with sesame seeds and spring onion to garnish.
390 calories per serve.
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