Immune boosting & warming pork ramen bowl

Today’s lunch is last night’s dinner. Cook once and eat twice is a motto we wholeheartedly subscribe to over and Anything But Sandwiches. Anything that saves us time and means we can eat something tasty more than once is alright by us!

This warming, and immune-boosting (courtesy of the chilli, ginger and garlic) pork ramen bowl hits the spot at any time of day. But when you need a pick up on a gloomy Monday lunchtime (that feels like 4pm because you’re already done with it all), it’s just what you need.

And the best thing about our easy pork ramen bowl? It only takes about 15 minutes.

Serves: 4


1.5 litres of chicken stock

1 thumb of ginger, grated (or chopped really small)

2 garlic cloves, crushed or diced

1 or 2 red chillies (depending on your preference)

4 pork shoulder steaks

2 large carrots, cut into matchsticks

2 handfuls of kale, sliced and stalks removed

200g noodles

4 soft boiled eggs


What to prep:

Absolutely nothing!

Although you can buy pre-prepared or frozen crushed garlic and ginger from most supermarkets if you can’t face fiddling about with it in the middle of the day. 

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.