Japanese · Dinner
Miso Broth Ramen (High-Protein)
Pork ramen built on a red-miso pork broth with seared pork tenderloin, marinated soft-boiled egg, and edamame. Wheat noodles, mushroom, scallion, and nori deliver savory-umami balance in a steaming bowl with a soft yolk.
$6
20 minsPrep
30 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
712Calories
59.1gProtein
31.2gFat
50.2gCarbs
6.3gSugar
5.7gFiber
3066mgSodium
401mgChol
8.4gSat Fat
1015mgPotassium
148mgCalcium
6.2mgIron
1.5mcgVitamin B12
7mgVitamin C
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Slice pork tenderloin thinly against the grain; mince garlic and grate ginger; slice scallion and mushroom; tear nori; soft-boil egg and halve it.
2
Marinate
Toss sliced pork in 1 tbsp soy sauce at room temperature for 15 minutes until the surface is seasoned.
3
Sear
Heat vegetable oil in a skillet over medium-high heat and sear pork slices 2 minutes per side until browned and cooked through.
4
Simmer
Sauté garlic and ginger in sesame oil over medium heat for 1 minute, add chicken stock, mushroom, and remaining soy sauce, then simmer 8 minutes until mushroom softens.
5
Bloom
Whisk red miso paste into a ladleful of hot broth until smooth, then stir back into the pot over low heat for 1 minute without boiling.
6
Build
Place cooked ramen noodles in a bowl, ladle miso broth and mushroom over top, arrange pork, edamame, egg halves, scallion, and nori on surface.
7
Plate
Serve immediately while broth steams and egg yolk remains soft.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz341g pork tenderloin
- 3 tbsp3 tbsp red miso paste
- 2 1/2 cups600ml chicken stock
- 7 oz200g, about half a standard fresh-noodle portion fresh ramen noodles, cooked
- 22 large eggs
- 1/2 cup70g edamame, cooked
- 4 cloves4 cloves garlic
- 2 tsp2 tsp fresh ginger
- 22 scallion
- 11 sheet nori
- 4 tbsp60ml soy sauce
- 2 tsp10ml sesame oil
- 2 tsp10ml vegetable oil
- 1/2 cup50g mushroom
