Cutting corners: Bill's miso pork ramen / Laura Edwards
Serves 4

I've cut a few corners for my homely version of this hipster favourite. If cheating with a little bought stock means the difference between enjoying a soul-enhancing bowl of ramen rather than just dreaming about it, then I'll cheat every time.

1 large leek, white part, thinly sliced
2 tbsp chilli paste
1 tbsp vegetable oil
3 cloves garlic, crushed
1 tbsp ginger, grated
250g ground pork
1 tbsp soy sauce
4-5 tbsp white miso paste
1 tsp sesame oil
1 tbsp caster sugar
1 litre chicken stock
400g fresh egg noodles
150g bean sprouts
80g baby spinach, washed

Place the finely sliced leeks into a bowl and toss with the chilli paste. Cover and set aside until needed.

In a wok, heat the oil, add the garlic and ginger and fry for 1 to 2 minutes, until soft. Add the pork and fry for 2 to 4 minutes, till the meat is golden. Add the soy, miso, sesame oil, sugar and stock and bring to the boil for 2 to 4 minutes.

Place the noodles in a large bowl, cover with boiling water and leave to soak according to packet instructions. Drain and refresh under cold running water.

Divide the noodles between 4 soup bowls then divide out the bean sprouts and spinach. Pour over the pork stock. Serve straight away, topped with the leeks.