Pork Noodle Soup is a filling meal in itself and makes a great midweek supper. The Go Spice Edo Mix, which is sprinkled on as a condiment after serving, gives sweetness from the sesame seeds, a hint of the sea from the dulse seaweed and a slight tang from the orange peel. You can substitute the pork with chicken and it also works well with vegetables.
For the stock
600 ml chicken stock (preferably homemade)
1 garlic clove, thinly sliced lengthways
2 tbsp light soy sauce
1-2 green spring onions, sliced
½ tsp pickled ginger slices
For the soup
200-300g soba or ramen noodles
200-300g pork fillet, sliced 8 mm thick (or chicken fillet)
50g young spinach leaves
2-3 tbsp tinned corn kernels
2-3 hard-boiled eggs, peeled and halved lengthwise
For the seasoning
1 tsp Go Spice Edo Mix per serving
In a pan of boiling water, cook the noodles for about 5 minutes, until slightly firm. Place in a sieve and drain. Wash through with cold water to halt cooking and set aside and leave to drain.
Heat some cooking oil in a frying pan over a medium heat. Fry the meat slices, turning occasionally, until cooked through. Remove from the pan and leave to rest, wrapped in foil.
Add the chicken stock, garlic, spring onions, soy sauce and ginger to a large saucepan and bring to the boil. Reduce the heat and simmer for 5 minutes.
Divide the cooked noodles into 2 or 3 soup bowls. Arrange the pork on top of the noodles, along with the spinach, egg and corn.
Pour the stock into the filled soup bowls. Allow the spinach to wilt slightly and then sprinkle the Go Spice Edo Mix over each bowl, ready to stir in when served.
Adjust seasoning by adding more soy sauce for salt, or more Edo for taste.