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Ramen-tic Notions

Pork Tenderloin Noodle Soup with Marinated Vegetables and Soft-Boiled Eggs

1 hour 45 minutes
Serves 4
DinnerJapaneseDairy-freeNut-freeShellfish-free
Herb's take

Inspired by Japanese ramen shops but with a fusion twist, this bowl stars pork tenderloin simmered in a savory broth, marinated veggies for tang, and jammy eggs. You'll learn the magic of long simmering, quick-pickling, and why acid and umami work best as co-conspirators.

Equipment needed
  • Dutch oven
  • heatproof bowl
  • fine-mesh strainer (for skimming broth)

Ingredients

Yield
4

Instructions

  1. 01
    In a medium saucepan, combine the 1/4 cup rice vinegar, 2 tbsp soy sauce, and 1 tbsp light brown sugar. Bring to a simmer, then pour over the carrots, cucumber, and radishes in a heatproof bowl. Let marinate at room temperature for at least 1 hour, stirring occasionally.
  2. 02
    Bring a large pot of water to a boil. Gently lower in the eggs and boil for 7 minutes for a jammy yolk. Transfer eggs immediately to an ice bath to stop cooking.
  3. 03
    Trim the pork tenderloin of silver skin and any excess fat, then slice into 1/2-inch medallions.
  4. 04
    In a Dutch oven or large heavy pot, heat neutral oil over medium-high until shimmering. Sear the pork medallions in batches, about 1-2 minutes per side, until browned but not cooked through. Set aside.
  5. 05
    Add sliced ginger, smashed garlic, and scallion whites to the pot. Sauté for 2-3 minutes until fragrant.
  6. 06
    Stir in the sliced shiitake mushrooms and cook until softened, about 3 minutes.
  7. 07
    Add chicken broth, 1/2 cup soy sauce, 1/4 cup mirin, and 1 tbsp sesame oil. Bring to a gentle simmer, scraping up brown bits from the bottom.
  8. 08
    Return the pork to the pot. Simmer uncovered on low for 45 minutes, skimming any foam. Do not let it boil vigorously.
  9. 09
    While the broth simmers, peel the cooled eggs and slice them in half.
  10. 10
    Cook the ramen noodles according to package instructions. Drain and toss with 1 tbsp sesame oil to prevent sticking.
  11. 11
    When the pork is tender, taste and adjust the broth with a splash of rice vinegar or soy sauce if needed.
  12. 12
    To serve, divide noodles among four bowls. Ladle broth, pork, and mushrooms over the noodles.
  13. 13
    Top each bowl with marinated vegetables, two egg halves, scallion greens, and a sprinkle of toasted sesame seeds.

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