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.
