Why not “soup up” your ramen with some Indiana Kitchen pork tenderloin? This delicious recipe strikes a nice balance between bland dorm-room versions of this soup and the high-art all-day broth-a-thons of master Japanese chefs. This recipe featuring Indiana Kitchen pork tenderloin delivers big flavor in under an hour.
Once the oven is ready, roast pork tenderloin for about 30 minutes, or until internal temperature reaches 150 degrees F. Set aside to cool for 10 minutes.
While the pork tenderloin is roasting, add broth, chili flakes, soy sauce, black pepper, ginger and garlic to large soup pot over medium-high heat and bring to a boil. Once it reaches a boil, turn down to medium-low heat and let it simmer for 15 to 20 minutes.
When the pork is almost done, add the bok choy to the broth and blanch for 1-2 minutes. Remove and set aside.
Add the mushrooms and ramen noodles and simmer for 3 to 5 minutes until noodles are done.
After pork tenderloin has cooled, sliced very thin, about 3 to 5 slices per bowl of ramen. You’ll have plenty of leftovers for another meal or more bowls of ramen.
Divide the broth and ramen noodles between 2 large bowls and add bok choy, green onion and pork slices and any other toppings you may want (see recipe notes for more ideas). Enjoy!
Recipe Notes
Take your ramen to the next level with these possible additions: