Pork Ramen with Shittake

1 TBSP and 2 tsp olive oil

2 eggs
1 lb pork loin
6 ounces dried ramen noodles

2 garlic cloves minced
2 tsp sesame or olive oil
1 TBSP grated ginger
10 shiitake mushrooms sliced with stems removed
1/4 cup tamari or soy sauce
2 TBSP rice cooking wine

3 star anise

6 black peppercorn

4 cups vegetable broth or water
2 bunches baby bok choy, chopped or sliced
1/4 cup cilantro washed and chopped
1/2 cup scallions diced
salt to taste
Sriracha or chili peppers to taste

Serves 2. Multiply ingredients by two or three for meals serving 4 or 6 people. 

Pre heat oven to 450˚F

Heat 1 TBSP olive oil in a cast iron skillet. Season the pork all over with salt and pepper. Sear the pork in the pan, until browned on all sides, about 2 minutes per side. Then slide the pan into the hot oven and roast for 15 minutes, flipping the meat at the 7-minute mark. Let rest for about 10 minutes, then slice into 1/2 inch thick strips

In small pot bring some water to boil then add eggs and boil for 6-7 mins for soft boiled eggs.

Remove eggs, but keep the water. Bring back to a boil and add Ramen noodles. Cook for 2-3 minutes until just al dente

Drain, rinse, and set aside

In large pot, heat 2 tsp olive oil over medium heat

Add garlic and ginger, stirring for 1 minute until fragrant

Add mushrooms and stir to coat

Stir in tamari or soy sauce, rice cooking wine and vegetable broth or water

Add star anise and black peppercorn

Simmer for 8 – 10 minutes until mushrooms are soft

Add bok choy and continue to cook for approximately 3 minutes until tender

Place noodles evenly among two bowls

Pour the broth and veggies on top of the noodles – discard the star anise and peppercorns Top with pork, soft boiled egg halves, cilantro, scallions and any hot sauce or chili peppers you prefer

This recipe was developed for Healthy Living by Blossom Whole Food Kitchen as part of our Meal Kit program. 

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