Japanese · Dinner
Pork Bone Noodle Soup
A lightened tonkotsu-style ramen built on a quick pork-and-kombu broth instead of the usual hours-long fatty bone simmer, topped with lean seared pork tenderloin slices, soba noodles, soft egg, scallion and wilted spinach. Rich umami flavour comes through miso and dashi rather than added fat.
$5
15 minsPrep
25 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
380Calories
39.2gProtein
14.1gFat
27.5gCarbs
2.6gSugar
3.6gFiber
910mgSodium
272mgChol
3.9gSat Fat
870mgPotassium
108mgCalcium
4.2mgIron
1.4mcgVitamin B12
8.1mgVitamin C
Goes well with
Asahi Super Dry beer
local
Ramune (Japanese soda)
international
low-calorie
protein-rich
low-calorie
Instructions
1
Prep
Trim the pork tenderloin of visible fat and pat dry, then season lightly with black pepper.
2
Simmer
Combine dashi, chicken stock and kombu in a small saucepan over medium heat; bring to a bare simmer for 5 minutes, then remove the kombu.
3
Whisk
Whisk 2 tablespoons of hot broth into the white miso paste until smooth, then stir back into the saucepan and keep at low heat.
4
Sear
Heat sesame oil in a nonstick skillet over medium-high heat; sear the pork tenderloin 3 to 4 minutes per side until golden and the center reaches 145°F.
5
Plate
Place cooked soba noodles in a deep bowl, ladle hot miso broth over the top, arrange sliced pork, halved egg, sliced scallion and wilted spinach on top, then serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g pork tenderloin, trimmed of visible fat
- 2 cup480ml dashi, ready-to-use
- 1 cup240ml chicken stock, low-sodium
- 2 tbsp2 tbsp white miso paste
- 2 piece10g kombu
- 4.4 oz130g soba noodles, cooked
- 22 eggs, soft-boiled and halved
- 22 scallion
- 2.4 oz70g baby spinach
- 2 clove2 clove garlic
- 2 tsp10g fresh ginger
- 1/2 tsp1/2 tsp sesame oil
- 1/2 tsp1/2 tsp black pepper
