1-inch piece ginger, peeled and sliced into thin rounds
6 cups unsalted chicken stock
2 tablespoons soy sauce or tamari
6 ounces ramen noodles
1 cup kale slaw
3 green onions, sliced
Sprinkle 1 tablespoon Fireball Whiskey Flavored Seasoning evenly over both sides of pork chops. *Spray air fryer basket with nonstick cooking spray. Arrange chops in air fryer basket. Set air fryer to 380°F and cook 8 to 12 minutes or until just done. Do not overcook. Let stand 5 minutes, then thinly slice.
While chops are cooking, bring water to a boil in medium saucepan. Add eggs and simmer 6 ½ to 7 minutes, depending on desired doneness. Remove immediately and plunge into cold water. Peel eggs and cut lengthwise in half.
Meanwhile, heat avocado oil in 3-quart saucepan over medium heat. Sauté ginger 2 minutes. Add remaining 2 tablespoons Fireball Whiskey Flavored Seasoning and cook 30 seconds. Stir in chicken stock and soy sauce and bring to a boil.
Simmer 5 minutes. Add ramen and simmer 3 minutes or until noodles are tender.
To serve, divide kale slaw among 4 bowls. Remove ginger, if desired, then evenly spoon noodles and broth into bowls. Top with sliced pork and egg halves and sprinkle with green onion.
*Skillet Method: Spray medium nonstick skillet with nonstick cooking spray and heat over medium heat. Add pork chops and cook 10 to 15 minutes, turning once halfway through cooking.
Note: When storing leftover ramen, separate the noodles from the broth or the noodles will absorb the liquid.