Pork Ramen Noodle Soup

Serves 2

4 cups of water
1 large scallion (cut the green part off and retain for the broth and chop the white part to add to the Ramen bowl)
1” fresh ginger sliced whole with skin on (remove before serving)
1” garlic clove sliced (remove before serving)
1 baby Bok choy with leaves
1 eggs hard boiled and peeled (to make a Ramen egg)
½ Lb. pork tenderloin
1 small piece of side pork (with plenty of fat)
4 shrimp peeled and de-veined (retain the skins)
4 shrimp shells (add to the broth and remove before serving)
4 small shiitake mushrooms (if dried re-hydrate over night)
1 carrot cut into matchsticks
1 piece of dried Kombu (sea weed or kelp)
Aji-Mirin (Sweet cooking rice seasoning liquid by Kikkoman)
Soy sauce
2 Packs Ramen noodles (discard the flavor packet, just use the noodles)

Ramen Egg: The night before boil the egg and peel. In a plastic container add 3 TBSP soy sauce with 3 TBSP sugar and 2 cups water and mix. Drop the peeled egg into the mixture so that it is submerged and leave in the frig overnight to marinate.

In a covered pot add 4 cups of water the sea kelp and the shrimp shells and let soak for an hour or more.

Peel the carrot and cut into match sticks.  Place in a bowl and sprinkle with table salt.  This will wilt the carrots so they can become flexible.  When they are flexible rinse off the salt and set aside.

Pork Marinade: In a small sauce pan mix 3 TBSP soy sauce with 2 TBSP sugar, 1 TBSP Mirin and 1 TBSP Sake. Bring to slight boil, turn off heat and let cool. This will be used later to marinate the tenderloin before serving.

Ramen Pork Broth: Add the green top of one scallion and the pork fat. Bring the water to a boil. Just as the water begins to boil remove the Kombu and add the mushrooms. Reduce heat to a slow boil and add the pork tenderloin. When the pork is cooked remove from the broth and thinly slice the tenderloin. Place the sliced tenderloin in a shallow plate and pour the marinade over the top and let sit awhile. Add the baby bok choy and the shrimp to the broth. Add 3 TBSP of soy sauce, dash of Sake and a pinch of salt and gently stir. When the shrimp turns red remove and turn down the heat. Remove everything from the broth and prepare it for the bowl.

Boil water in a separate pot for the noodles and cook 3 minutes.

Drain noodles, plate in a bowl with the noodles first, add all the ingredients on top of the noodles then with a ladle the hot broth over and serve.  We use chop sticks and an Asian soup spoon.

As of 12/4/21

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