Tonkotsu Pork Ramen

with Fresh Noodles, Red Miso & Shiitake Broth

670 cals

30 mins

Description

The whole family is going to love this fresh ramen noodle bowl that’s sure to steam up the whole kitchen. Tonkotsu (“pork bone-broth” in Japanese) typically takes a full day to simmer, but we’ve sped things along thanks to a clever, quick-make broth that draws out all the deep umami flavour and salty goodness of red miso, dried shiitake mushrooms, garlic and ponzu sauce. Tender seared pork chop slices, hard-boiled egg halves and fresh noodles add to the bowl, making a deliciously slurpy feast for your gang—ready in just 30 minutes.

Contains:

Eggs, Sesame seeds, Soy, Almonds, Wheat

Ingredients

for 4 servings

600g Pork chops
90g Baby spinach (or baby kale)
1 Scallion
4 Garlic cloves
60ml Ponzu lime sauce
30ml Toasted sesame oil
7g Dried shiitake mushrooms
60ml Almond milk
40g Red miso paste
450g Fresh egg noodles
2 Hard boiled eggs

Nutrition

Total fat	21g
Saturated Fat	5g
Sodium	1080mg
Total carbs	67g
Sugar	5g
Protein	51g
Fibres	2g

Recipe Instructions

Step 1: Mise en place

Bring a large pot of salted water to a boil. Finely chop the mushrooms. Thinly slice the scallion crosswise, discarding the root end. Mince the garlic. Halve the hard boiled eggs.

Step 2: Boil the noodles

Add the noodles to the pot of boiling water. Boil, 2 to 3 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. Reserve the pot.

Step 3: Cook the pork

While the noodles boil, in a large pan, heat a drizzle of oil on medium-high. Pat the pork chops dry with paper towel; season with S&P. Add the pork chops* to the pan and cook, 3 to 5 minutes per side, until nicely browned and cooked through. Transfer to a cutting board, leaving any browned bits (or fond) in the pan. Reserve the pan. Once cool enough to handle, thinly slice the pork against the grain.

Step 4: Simmer the broth

Heat the reserved pan of fond on medium-high. Add 1 cup water, scraping up any fond from the bottom of the pan, and cook, 1 to 2 minutes, until combined. Transfer the liquid to the reserved pot. Add the miso paste, mushrooms, garlic, ponzu and 5 cups water; generously season with S&P. Over medium heat, bring to a simmer and cook, stirring occasionally, 8 to 10 minutes, until the mushrooms have rehydrated and the flavours have combined.

Step 5: Assemble & serve

Divide the cooked noodles, baby spinach, sliced pork and egg halves between your bowls. To the pot of broth, add the almond milk; stir to combine. Add the finished broth to the bowls. Top with a drizzle of toasted sesame oil. Garnish with the scallions. Bon appétit!