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Pork & King Oyster Mushroom Ramen Soup

with Bok Choy

Cooking time

30 minutes




570 /serving

Hailed for their meaty texture and plentiful umami, king oyster mushrooms are extra special because unlike many mushrooms, they’re delectable from tip to stalk (the latter is actually the most prized part). They often star in Japanese cuisine, so that’s where we got our inspiration for this bowlful of beauty featuring browned pork strips, fresh ramen noodles and a selection of vegetables in tasty, flavoursome shoyu broth. Savour this one—you won’t want it to end.

We will send you:

  • 285g Pork strips
  • 170g Baby bok choy
  • 2 Garlic cloves
  • 1 Scallion
  • 115g Organic king oyster mushrooms
  • 30ml Ponzu lime sauce
  • 30ml Sweet soy sauce
  • 225g Fresh ramen noodles
  • 7g Dried shiitake mushrooms
  • 60ml Vegetable demi-glace
  • 13g Pork & mushroom ramen soup spice blend (sea salt, brown sugar, white sesame seeds, garlic, sunflower oil, ginger, black pepper)

Contains: Sesame Seeds, Soy, Wheat

You will need:

2 Medium pots
Medium pan (non-stick if possible)
Salt & pepper
Total Fat
19 g
Saturated Fat
3 g
1930 mg
Total Carb
79 g
8 g
48 g
3 g
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Mise en place
Bring a medium pot of salted water to a boil. Thinly slice the bok choy into ribbons, discarding the root end. Halve the king oyster mushrooms lengthwise; score the flesh carefully in a diamond pattern (taking care not to cut too deep). Mince the garlic. Cut off and discard the root end of the scallion; thinly slice, separating the white bottoms and green tops.
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Cook the pork
In a second medium pot, heat a drizzle of oil on medium-high. Pat the pork strips dry with a paper towel; season with ½ the spice blend and S&P. Add the pork strips* to the pot; cook, 2 to 3 minutes per side, until cooked through and browned on all sides. Transfer the cooked pork to a plate, leaving any browned bits (or fond) in the pan. Reserve the pot. Set the pork aside in a warm spot.
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Make the broth
In the reserved pot of fond, heat a drizzle of oil on medium-high. Add the garlic and white bottoms of the scallion. Add the sweet soy sauce, shiitake mushrooms, demi-glace, ⅔ of the ponzu and 3 cups water (double for 4 portions); season with 1 tsp salt (double for 4 portions) and pepper to taste. Bring to a boil; reduce to a simmer and cook, 8 to 10 minutes (12 to 16 minutes for 4 portions), until the shiitake mushrooms have softened. Add the bok choy and cook, stirring frequently, 1 to 2 minutes, until wilted.
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Cook the noodles
While the broth cooks, add the noodles to the pot of boiling water. Cook, 5 to 7 minutes, until just al dente (still slightly firm to the bite). Drain the noodles, drizzle with oil to prevent sticking and set aside in a warm spot.
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Cook the mushrooms
While the noodles cook, in a medium pan (non-stick if possible), heat a generous drizzle of oil on medium-high. Add the king oyster mushrooms, cut side down, and cook, 2 to 3 minutes per side, without stirring, until golden brown; season with the remaining spice blend and S&P. Add the remaining ponzu and cook, stirring frequently, 30 seconds to 1 minute, until coated.
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Plate your dish
Divide the cooked noodles between your bowls and ladle the finished broth over the noodles. Top with the cooked pork and seared king oyster mushrooms. Garnish with as many of the green tops of the scallion as you’d like. Bon appétit!

*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.