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Pork, egg and bok choy ramen

Pork, Egg and Bok Choy Ramen

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 12 ounces pork tenderloin
  • 1/2 teaspoon fine salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon neutral oil
  • 4 large eggs
  • 1 teaspoon sesame oil
  • 2 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 6 cups low-sodium chicken broth
  • 1 tablespoon soy sauce
  • 4 baby bok choy halved lengthwise
  • 8 ounces dried ramen noodles seasoning packets discarded
  • 3 tablespoons white miso paste
  • 2 scallions sliced

Method
 

  1. Heat oven to 400°F. Season pork with salt and pepper. Heat neutral oil in an ovenproof skillet; brown pork on all sides, 5–6 minutes.
  2. Roast 12–18 minutes until pork reaches 145°F. Rest at least 3 minutes; slice thinly.
  3. Simmer eggs in a separate pot 9 minutes; chill in ice water, peel and halve.
  4. Heat sesame oil in a soup pot. Cook garlic and ginger 30 seconds. Add broth and soy sauce; simmer. Add bok choy; cook 3–4 minutes until tender.
  5. Cook noodles separately according to package directions; drain. Whisk miso with 1/2 cup hot broth, then stir into soup off heat.
  6. Divide noodles and broth among bowls. Add pork, eggs and scallions.