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Asian Pork Ramen Soup

15 min
45 min


  • 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.

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