This Easy Pork Ramen is bursting with flavor! Thinly sliced, perfectly cooked, juicy pork tenderloin and an egg with a runny egg yolk, crunchy Asian greens, and flavorful mushrooms, all in a scrumptious ramen noodle broth!EASY - This is an easy recipe, but has multiple components. Fully read the recipe first. Some components can be prepped the day before. US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions.
Spread the spice mix all over the tenderloin. Cover and marinade for at least 1 hour, upto overnight (in the fridge)
8 oz Pork tenderloin
Preheat oven to 350°F / 180°C.
When the oven is preheated, roast the pork tenderloin until the pork has an internal temperature registered at 160°F with a meat thermometer. This can take between 20 - 30 minutes depending on the thickness of the tenderloin piece.
Once it’s cooked, remove from the oven, cover and let it rest for about 10 minutes before slicing.
Follow the recipe instructions for ramen eggs, to make ramen eggs for this recipe. The eggs require at least 2 hours or upto overnight marinating.
2 ramen eggs
To make hard boiled eggs (with runny yolks) - Bring a pot of water to a boil over medium high heat (with enough water to completely cover the eggs).
Add some salt or vinegar to the water. Lower the eggs into the water gently. To prevent the eggs from cracking, remove the pan from the heat, and lower the eggs gently. Once the eggs are in the pot, return it back to the stove.
2 ramen eggs
Cover with a lid and allow the water to come to boil. Set the timer to cook the eggs for exactly 6 minutes (set a timer). Reduce the heat to a simmer.
When the 6 minutes are up, remove the eggs and place them in a bowl with iced water OR under cold running water for a few minutes.
Crack and remove the egg shell carefully. Keep the eggs covered until you are ready to serve.
Ramen Noodles and broth (make this while the pork is cooking)
Place all the ingredients except for the ramen noodles, mushrooms, Asian greens and chopped spring onions, in a pot.
1 L chicken broth, 1 inch ginger, 3 garlic cloves, 2 spring onions / scallions, ½ tbsp chili flakes, 1 ½ tsp black peppercorns, 2 tbsp soy sauce
Bring the stock to a boil over medium high heat. Cover and let it simmer on medium - medium low heat for about 15 - 20 minutes.
Once the pork is cooked and ready to be sliced, you can remove the garlic cloves, ginger and spring onions from the broth if you want (we like to eat it all).
Add the greens and blanch quickly for 1-2 minutes in the simmering water. Remove the greens and set aside.
4 stalks of Chinese greens like baby bok choy
Add the ramen noodles, and sliced shiitake mushrooms and let it simmer for 3 - 5 minutes until the noodles are done.
2 packets dried ramen noodles, 115 g fresh shiitakes mushrooms
Slice the pork tenderloin into thin slices.
Divide the ramen noodles and broth into two bowls.
Add the enoki mushrooms and blanched greens over the hot broth, followed by the pork slices, jammy egg, cut in half and the chopped spring onions. Enjoy!
1 bunch Enoki mushrooms, Extra chopped spring onions to garnish