Pork and spinach ramen

Instructions

1. Fill and boil the kettle.
2. Place stock cubes, ginger, soy and 1.5 litres (6 cups) boiling water in a large saucepan over medium-high heat and bring to the boil. Add carrot and mushrooms and boil, covered, for 5 minutes.
3. Add pork and noodles to soup. Reduce heat and simmer, uncovered, for 2 minutes or until pork is just cooked through. Ladle 1 cup (250ml) soup liquid into a bowl. Whisk in miso paste. Stir miso mixture into soup. Cook for 1 minute or until just heated through.
4. Divide spinach among serving bowls. Ladle over hot soup. Sprinkle with shallots and chilli to serve.