When you’re hungry:
Put the chicken stock in a large, thick-bottomed pan to boil. Add the ginger, garlic, chillies and carrots and cook for 3 minutes.
Slice up the pork steaks and add them to the pan, cook for a further 5 minutes.
While you’re waiting boil the eggs (7 minutes from boiling is about perfect)
Add the noodles and kale and cook for another 4 minutes until the noodles are just done.
Taste and season
Ladle into bowls, and add the, cut in half, boiled egg on top and you’ve got yourself a tasty, healthy and comforting pork ramon bowl.