Ingredients
Directions
Place pork loin on a cutting board and remove any fat and/or silver skin with a small, sharp knife. Cut tenderloin into 1/8” slices
Heat oil in a dutch oven over medium-high heat. Once oven is hot, add pork slices and stir-fry for 3-4 minutes, until browned. Remove pork from oven and set aside in medium bowl
Place the following ingredients into the dutch oven to make the ramen broth: soy, rice vinegar, fish sauce, brown sugar, chicken stock, ginger, garlic and red pepper. Bring the broth to a boil over medium high heat. Cover and let simmer on low heat for about 15 minutes
While broth is simmering, prepare eggs. Fill a medium pot with water over high heat until boiling. Immediately turn down the heat to a simmer and carefully lower the eggs into the water. Simmer for 7 minutes. Remove eggs from heat and place in a bowl of ice water. Eggs should be cool enough to handle after a couple minutes. Lightly tap the bottom of each egg to make a crack in the shell. Slide a small spoon in between the shell and the egg to remove the shell. Cut each egg in half and set aside
Bring another medium pot of water to boil for the ramen noodles and cook according to package directions. Drain noodles when cooked
After broth has finished its 15 minute simmer, add sliced mushrooms and simmer another 5 minutes
Sauté carrots, celery, spinach, and corn in lightly oiled skillet for 5 minutes. Remove pan from heat
Prepare bowls for serving: divide ramen into four bowls. Pour pork and broth over noodles. Garnish with carrots, celery, green onions, spinach, corn, and two egg halves per bowl
