Japanese · Dinner
Creamy Pork Bone Ramen
Pork tenderloin ramen built on a light chicken-and-kombu broth thickened with white miso for creamy richness. Thin ramen noodles, soft-boiled egg, scallion, bean sprouts, and nori finish the bowl, delivering classic tonkotsu-style flavour at reduced calories without evaporated milk.
$5
15 minsPrep
25 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
378Calories
43.1gProtein
9.4gFat
31.2gCarbs
5.1gSugar
2.3gFiber
1089mgSodium
318mgChol
2.8gSat Fat
812mgPotassium
116mgCalcium
3.5mgIron
1.2mcgVitamin B12
3.8mgVitamin C
Goes well with
Japanese Lager Beer
local
Calpis (Soft Drink)
international
low-calorie
protein-rich
low-calorie
Instructions
1
Prep
Trim pork tenderloin, pat dry, season lightly with salt, mince garlic, grate ginger, and slice scallion.
2
Sear
Heat 1/2 tsp sesame oil in skillet over medium-high heat; sear pork 3 minutes per side until browned and internal temperature reaches 145°F.
3
Simmer
Add minced garlic and grated ginger to skillet, stir 30 seconds until fragrant, pour in chicken stock and simmer 10 minutes over medium heat.
4
Finish
Whisk white miso into simmering broth over low heat for 2 minutes until smooth and creamy.
5
Plate
Pour hot miso broth into bowl, add drained ramen noodles, arrange pork slices, soft-boiled egg half, bean sprouts, scallion, and nori on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz424g pork tenderloin, trimmed of fat
- 2 cup480ml chicken stock, low-sodium
- 2 tbsp2 tbsp miso-white
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 4.8 oz140g dry ramen noodles
- 22 eggs, soft-boiled
- 1/2 cup50g bean sprouts
- 22 scallion
- 11 sheet nori
- 1 tsp1 tsp soy sauce
- 1 tsp1 tsp sesame oil
