Japanese · Dinner
Miso Broth Ramen (Gluten-Free)
A gluten-free Japanese ramen built on a white miso and pork stock broth finished with tamari. Seared pork tenderloin, soft-poached egg, scallion, and nori top rice noodles, with sesame oil adding a savory umami finish.
$7
15 minsPrep
25 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
611Calories
52.2gProtein
22gFat
48.8gCarbs
4.8gSugar
2.9gFiber
2376mgSodium
345mgChol
5.4gSat Fat
985mgPotassium
92mgCalcium
3.8mgIron
1.1mcgVitamin B12
4.6mgVitamin C
gluten-free
protein-rich
gluten-free
Instructions
1
Prep
Pat the pork tenderloin dry and season with salt and pepper. Mince the garlic, grate the ginger, and slice the scallion. Tear the nori into strips.
2
Poach
Lower the egg into simmering water over medium heat and cook 6.5 minutes for a soft-set yolk, then transfer to cold water and peel.
3
Sear
Heat vegetable oil in a skillet over medium-high heat. Sear pork 3 minutes per side until deep brown, reaching 145F internal temperature.
4
Simmer
Combine chicken stock, garlic, and ginger in a saucepan over medium heat and simmer 8 minutes until fragrant.
5
Bloom
Whisk white miso and tamari into a ladleful of hot stock until smooth, then stir back into the saucepan over low heat and warm 2 minutes.
6
Boil
Cook rice noodles in boiling water over high heat for 4 minutes until tender but springy, then drain.
7
Plate
Slice the rested pork, place noodles in a bowl, ladle hot broth over them, top with pork, halved egg, scallion, and nori, then drizzle with sesame oil.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g pork tenderloin, trimmed
- 3 cups720ml chicken stock
- 4 tbsp4 tbsp white miso
- 2 tbsp2 tbsp tamari
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 3 oz86g dry rice noodles
- 22 eggs
- 22 scallion
- 22 sheet nori
- 2 tsp2 tsp sesame oil
- 2 tsp2 tsp vegetable oil
- 1/2 tsp1/2 tsp black pepper
- 1/4 tsp1/4 tsp salt
