Asian Pork Ramen Soup
- 1 Coleman Natural Pork Tenderloin
- 1 tablespoon Chinese five spice
- 1 teaspoon toasted sesame oil
- 3 cups mushrooms, sliced
- 1 tablespoon fresh ginger, minced
- 4 scallions, diced, divided
- 3 tablespoons miso paste
- 4 cups water
- 4 cups chicken broth
- 2, 3.5-oz packages Ramen Noodles (omit the seasoning packet)
- 1 cup Napa cabbage, shredded
- 2 cups carrots
- ¼ cup scallions, diced
Preheat the oven to 400°F.
Spray the pork tenderloin with cooking oil. Rub the Chinese five spice all over the pork tenderloin and place on a baking sheet. Bake for 20 minutes or until the internal temperature reaches 145°F.
Remove the tenderloin from the oven and slice very thinly. Reserve until ready to serve the soup.
Meanwhile in large stockpot, heat the sesame oil over medium heat and add the mushrooms, ginger and two diced scallions. Cook for about 4 minutes, until the mushrooms begin to wilt.
Add the miso paste, water and chicken broth. Bring to a boil.
Cut carrots into matchstick size pieces.
When ready to serve, drop in the ramen noodles and stir until they separate. Turn down the heat to a simmer and add the cabbage, sliced pork and carrots. Stir and allow to simmer for about 5 minutes.
Serve with the diced scallions sprinkled as a garnish.