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
1 Preheat the oven to 400°F.
2 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.
3 Remove the tenderloin from the oven and slice very thinly. Reserve until ready to serve the soup.
4 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.
5 Add the miso paste, water and chicken broth. Bring to a boil.
6 Cut carrots into matchstick size pieces.
7 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.
8 Serve with the diced scallions sprinkled as a garnish.