Lean Pork Noodle Soup — Ramen
Around 38% fewer calories and significantly lower fat and sodium, lean pork tenderloin replacing fatty chashu belly and a reduced-sodium tare and broth used throughout, with the authentic rich umami broth, soft-boiled egg, and noodle depth of the classic Japanese dish.
Japanese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Mince 2 garlic cloves and grate 2 tsp ginger. Marinate 300g pork tenderloin in 2 tsp soy sauce and 1 tsp sesame oil for 15 minutes. Mix tare: 2 tbsp low-sodium soy, 2 tsp mirin, 1 tsp sesame oil, 2 tsp white miso. Slice 4 scallions and 4 nori sheets. Measure stock and prepare all garnishes.
Sear
Heat a large skillet over high heat. Sear marinated pork 2 to 3 minutes each side until browned. Transfer to oven at 180°C for 15 minutes until just cooked through. While pork cooks, place 2 eggs in boiling water.
Boil
Soft-boil eggs for exactly 6.5 minutes, transfer immediately to ice water, peel when cool. Remove pork from oven, rest 5 minutes, slice thinly.
Simmer
Bring 1400ml low-sodium stock to a simmer over medium heat with minced garlic and grated ginger. Cook 10 minutes, then strain through fine sieve. Stir tare into hot strained broth, adjust seasoning to taste.
Boil 2
Cook 2 portions ramen noodles according to packet instructions over high heat until tender but al dente. Drain well in a colander.
Build
Divide drained noodles between 2 deep bowls. Ladle hot broth over noodles in each bowl until three-quarters full. Arrange sliced pork, halved soft-boiled egg, bamboo shoots, bean sprouts, and scallions over the top in neat sections.
Plate
Place nori sheets upright at the side of each bowl, drizzle with sesame oil, and serve immediately while broth is steaming.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.