Easy Pork Ramen

By Ciara Cox

2 servings

2 Pork Chops
kosher salt and freshly-ground black pepper, to season
1 TB unsalted butter
2 tsp sesame oil
2 tsp fresh ginger, minced
3 tsp fresh garlic, minced
3 tbsp soy sauce
2 TB mirin
4 cups no salt vegetable stock, or chicken stock
1 oz dried shitake mushrooms, or 1/2 cup fresh
1–2 tsp sea salt, to taste
2 large eggs
1/2 cup scallions, sliced
2 packs dried ramen noodles (if you can find “fresh” ramen noodles, it is amazing! I have found some at Macey’s)
optional: fresh jalapeño slices, for serving

1.    Cook the pork: Season generously with salt and pepper. Melt the butter in a large skillet over medium heat. Add the pork, and cook until it is golden brown and releases easily from the pan, about 4-5 minutes. Flip over and cook for another 4-5 minutes, until golden. Internal temperature should be 145°. Transfer the pork to a plate and cover until ready to serve.
2.    Make the ramen broth: Heat the sesame oil in a large pot over medium heat. Cook the ginger and garlic until softened. Add the soy sauce and mirin. Cook for another minute. Add the stock, cover, and bring to boil. Remove the lid, and let simmer uncovered for 5 minutes, then add the dried mushrooms. Simmer gently for another 10 minutes, and season with salt, to taste.
3.    While the broth is simmering, make the soft-boiled eggs: Fill a pot with enough water to cover the eggs, and bring to a boil. Gently lower the eggs (still cold from the fridge) into the boiling water and let simmer for 7 minutes (for a slightly-runny yoke) or 8 minutes (for a soft, but set-up yoke).
4.    Meanwhile, fill a large bowl with ice water. When the timer finishes, transfer the eggs to the ice bath to stop the cooking process. When the eggs are cool enough to handle, gently peel them and slice in half lengthwise. Set aside.
5.    Assemble the ramen bowls: Meanwhile, chop the scallions and jalapeño (if using). Slice the pork into thin pieces. Set aside. When the eggs finish cooking, add the ramen noodles to the boiling water. Cook for 2-3 minutes, until soft, then divide the noodles into two large bowls. Add the sliced pork and the ramen broth. Top with the fresh scallions, jalapeño and the soft boiled egg. Serve immediately.