Spicy mixed seafood ramen from Ramen by Heather Whinney

Ingredients

• 2 Chinese leaves/Chinese cabbage, roughly chopped
• 50 g/2 oz carrot, peeled and roughly chopped
• 2 garlic cloves, peeled and finely sliced
• 5 ml/1 tsp grated fresh root ginger
• 30 ml/2 tbsp Korean chilli powder
• 5 ml/1 tsp mirin or rice wine
• light soy sauce, to taste
• salt, to taste
• 50 g/2 oz pork loin
• 50 g/2 oz mussels, cleaned (discard any that do not open)
• 50 g/2 oz prawns/shrimp
• 90 g/31/2 oz squid, cleaned
• 15 ml/1 tbsp vegetable oil
• ½ leek, sliced
• 50 g/2 oz bamboo shoots, sliced
• ½ onion, peeled and roughly chopped
• 200 g/7 oz fresh udon or ramen noodles
• 750 ml/1¼ pints/3 cups pork stock or other stock
• 1 dried chilli, shredded