Pork Shoyu Ramen

Ingredients

Broth

-8 cups chicken or veggie stock

-1/4 C dried porcini mushrooms

-1/4 C rice vinegar

-1-2 TBL sambal oelek (to taste)

-1.2 C soy sauce

-2 TBL sesame oil

-1 teas fish sauce

-1 shallot

-1 garlic clove

-1 TBL minced ginger

Soup

-8 ounces dry ramen noodles

-2 medium heads boy choy, chopped into 1 inch pieces

-2 carrots, shaved

-2 leaks, thinly chopped

-2 soft boiled eggs, cut in halves

Pork Tenderloin

-1/2 pork tenderloin

-1/2 C hoisin

-1/2 C soy

-2 TBL EVOO

Directions:

Season pork tenderloin with salt and pepper, and then marinate with hoisin, soy and EVOO for 1 hour up to overnight. Preheat oven to 425 degrees.

Add shallot, garlic, and ginger to large pot with sesame oil. Season with salt and pepper. Add stock. Add porcini mushrooms, soy, rice vin, fish sauce and chili paste. Simmer broth for 20 minutes. Meanwhile, boil a pot of water to cook ramen noodles. Check flavor and add additional soy or chili paste if needed to broth. Put pork tenderloin in oven and bake for 7 minutes or until internal temperature reaches 145 degrees. Remove porcini mushrooms from broth, bring to small boil and add leeks, bok choy and shaved carrots. Remove pork tenderloin from oven and let rest for 10 minutes. Meanwhile, add ramen to boiling water and cook per package directions and drain. Once pork has rested, thinly sliced pork tenderloin.

In soup bowls, add 1 cup noodles and ladle broth and vegetable soup over noodles, then top with 1/2 soft boiled egg, and 5-6 thinly sliced pieces of pork. Serve!