Japanese · Dinner
Fermented Bean Paste Noodle Soup (High-Protein)
Pork-rich miso ramen built on a doenjang and white miso broth simmered with pork loin, soft tofu and a marinated egg, ladled over wheat noodles with wilted spinach, bean sprouts and scallion. Higher-protein than standard through extra pork, tofu and egg, finished with sesame oil and chili heat.
$5
15 minsPrep
25 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
612Calories
53.8gProtein
24.7gFat
48.6gCarbs
6.9gSugar
5.3gFiber
2380mgSodium
432mgChol
7.1gSat Fat
1180mgPotassium
260mgCalcium
6.4mgIron
1.6mcgVitamin B12
11mgVitamin C
protein-rich
high-fiber
gluten-free-adaptable
high-protein
Instructions
1
Prep
Slice the pork loin thin; cube the tofu; mince the garlic; grate the ginger; slice the scallion; soft-boil, peel and halve the egg.
2
Sauté
Heat the sesame oil in a small pot over medium heat and sauté the garlic and ginger for 30 seconds until fragrant.
3
Simmer
Pour in the chicken stock, bring to a gentle simmer over medium heat for 3 minutes, then whisk in the white miso and doenjang until fully dissolved.
4
Poach
Add the sliced pork loin to the simmering broth and poach over medium heat for 4 to 5 minutes until opaque and firm.
5
Simmer
Slide in the cubed tofu and soy sauce and simmer over medium-low heat for 3 minutes until heated through and broth is rounded.
6
Boil
Cook the fresh ramen noodles in boiling salted water over high heat for 2 to 3 minutes until glossy, then drain well.
7
Finish
Stir the spinach and bean sprouts into the broth off the heat for 30 seconds until spinach wilts and sprouts soften slightly.
8
Plate
Place the drained noodles in a deep bowl, ladle the pork and broth over the top, add the egg halves, scatter scallion and chili.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g pork loin
- 2 tbsp2 tbsp white miso
- 2 tbsp2 tbsp doenjang
- 2 tsp2 tsp soy sauce
- 7 oz200g soft tofu
- 22 eggs
- 5.2 oz150g fresh wheat ramen noodles
- 2.8 oz80g fresh spinach
- 2 oz56g bean sprouts
- 22 scallion
- 2 clove2 clove garlic
- 1 tsp1 tsp fresh ginger
- 2 cup480ml chicken stock
- 1 tsp1 tsp sesame oil
- 1/2 tsp1/2 tsp dried chili
