Glazed Pork Loin White Miso Ramen

21 INGREDIENTS • 8 STEPS • 1HR

Glazed Pork Loin White Miso Ramen

Delight in the rich and savory flavors of Glazed Pork Loin White Miso Ramen, a comforting bowl of goodness featuring tender pork, earthy mushrooms, and a flavorful miso broth. Perfect for a cozy meal, this dish combines a variety of textures and tastes for a satisfying experience.
Love This Recipe?
Delight in the rich and savory flavors of Glazed Pork Loin White Miso Ramen, a comforting bowl of goodness featuring tender pork, earthy mushrooms, and a flavorful miso broth. Perfect for a cozy meal, this dish combines a variety of textures and tastes for a satisfying experience.


How To Make Glazed Pork Loin White Miso Ramen



Preparing the Toppings

Start by boiling an egg for 6 minutes, then cool in ice water before peeling. Fry curry leaves until crispy and sear white mushrooms until golden. Set aside with sliced avocado and enoki mushrooms for later assembly.

Cooking the Pork Loin

Season pork loin with salt and pepper, then sear in a hot pan. Roast in the oven until cooked through, then let it rest. Prepare a glaze with brown sugar and mirin, coat the pork cubes, and allow excess glaze to drip off.

Making the Soba Noodles

Boil soba noodles, rinse with cold water, and toss with sesame oil to prevent sticking. This adds a nutty flavor to the dish.

Preparing the Pork Broth

Simmer pork broth, whisk in miso paste, and season with salt. This creates a rich, umami-packed base for the ramen.

Assembling the Ramen

Divide soba noodles into bowls, pour in hot miso broth, and add glazed pork cubes. Top with mushrooms, half an egg, avocado slices, and a sprinkle of togarashi. Garnish with crispy curry leaves for a final touch.

Ingredients & Substitutions

  • Pork Loin: Substitute with chicken breast or tofu for a different protein.
  • White Miso Paste: Use red miso for a deeper flavor.
  • Soba Noodles: Swap with ramen or udon noodles if preferred.
  • Togarashi: Replace with chili flakes for a similar heat.

Tips & Suggestions

  • Egg Texture: For a softer yolk, reduce boiling time by 1 minute.
  • Glaze Consistency: Ensure glaze is thick enough to coat the pork evenly.
  • Broth Flavor: Adjust salt and miso to taste for a balanced broth.

Frequently Asked Questions



Can I Make the Broth Ahead of Time?

Yes, the broth can be prepared in advance and reheated when ready to serve.

How Do I Store Leftover Ramen?

Store components separately in the fridge. Reheat broth and assemble just before serving to maintain texture.

What Can I Serve with This Dish?

Pair with a light cucumber salad or steamed edamame for a complete meal.

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1HR

Total Time

$5.11

Cost Per Serving

Ingredients

Servings
2
us / metric
Toppings
Kosher Salt
1 Tbsp
Kosher Salt
plus 1/2 teaspoon, plus more to taste
Large Egg
1
Large Egg
Neutral Oil
3 Tbsp
Neutral Oil
Curry Leaf
10
Curry Leaves
Button Mushroom
3/4 cup
Button Mushroom, thinly sliced
Enoki Mushroom
1/2 cup
Enoki Mushroom
Avocado
1/2
Avocado, thinly sliced
Togarashi Chili
1 tsp
Togarashi Chili
Pork Loin
Neutral Oil
1 Tbsp
Neutral Oil
Pork Loin
10 oz
Pork Loin
Kosher Salt
1 tsp
Kosher Salt
Freshly Ground Black Pepper
1/2 tsp
Freshly Ground Black Pepper
Dark Brown Sugar
4 Tbsp
Dark Brown Sugar, lightly packed
Mirin
1/3 cup
Mirin
Pork Broth
Pork Broth
4 cups
Pork Broth
Mirin
1/3 cup
Mirin
White Miso Paste
4 Tbsp
White Miso Paste
Kosher Salt
1 tsp
Kosher Salt
Soba Noodles
Soba Noodles
3 oz
Soba Noodles
Toasted Sesame Oil
1 tsp
Toasted Sesame Oil
Kosher Salt
to taste
Kosher Salt
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Cooking Instructions

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step 1
Preheat oven to 400℉ / 204℃.
step 2
For the Toppings: Start by prepping some of the toppings. To cook the egg, fill a pot with a quart of water and 1 tablespoon (12g) Kosher Salt (1 Tbsp). Bring to a boil and then gently lower the Large Egg (1) in. Reduce the heat to simmer and cook the egg for 6 minutes. Transfer the egg to a bowl with ice water and let sit for at least 10 minutes before peeling.
step 3
For the curry leaves and white mushrooms, heat the Neutral Oil (3 Tbsp) in a medium pan over medium heat. Once the oil is hot add the Curry Leaves (10) and fry until crispy, about 1 minute per side. Remove the leaves from the pan and season with salt to taste. Set aside. In the same hot pan, add the Button Mushroom (3/4 cup) and sear until golden on both sides, about 2 minutes per side, season with the remaining ½ teaspoon (2g) salt. Remove the mushrooms from the pan, set aside. The remaining toppings can be prepped towards the end of the recipe.
step 4
For the Pork Loin: Brush the Pork Loin (10 oz) with 1 teaspoon Neutral Oil (1 Tbsp) and season all over with Kosher Salt (1 tsp) and Freshly Ground Black Pepper (1/2 tsp). Heat the remaining 2 teaspoons of oil in an oven proof pan over medium-high heat. When the oil begins to smoke, add the pork and sear until golden on all sides, about 4-5 minutes or 1 minute per side. Put the pan in the preheated oven for 10 minutes to finish roasting the pork. Remove the pork from the oven and let rest for 10 minutes before slicing.
step 5
For the Glaze: While the pork rests, make the glaze by combining the Dark Brown Sugar (4 Tbsp) and Mirin (1/3 cup) in a small saucepan. Cook over medium-high heat for about 6-8 minutes or until the glaze begins to foam and resembles maple syrup, remove from heat and set aside. Cut the rested pork into ½-inch (12mm) cubes, add the pork cubes into the glaze and stir to combine. Transfer the glazed pork to a cooling rack set over a sheet tray to allow excess glaze to drip off. Set aside until ready to assemble the ramen.
step 6
For the Soba Noodles: Fill a large pot with water and bring to a boil. Season the water with Kosher Salt (to taste) and add the Soba Noodles (3 oz). Cook for 4-5 minutes or follow the package directions. Transfer the noodles to colander and rinse with cold water to remove excess starch and prevent the noodles from overcooking. Drain off excess water, transfer noodles to a bowl, season with Toasted Sesame Oil (1 tsp) and toss to combine. Set aside.
step 7
For the Pork Broth: In another large pot, bring the Pork Broth (4 cups) to a simmer. Remove about 1 cup of the hot broth into a bowl, add the White Miso Paste (4 Tbsp) and whisk until fully dissolved. Pour the miso broth back into the simmering pork broth, season with Kosher Salt (1 tsp), Mirin (1/3 cup), and whisk to combine. Keep warm.
step 8
To assemble the Ramen: Divide the noodles into two large ramen bowls. Add half of the hot miso broth into each bowl. Using a blow torch, sear and caramelize the edges of the pork cubes, add the pork to the ramen. Add the reserved white mushroom and raw Enoki Mushroom (1/2 cup). Cut the egg in half lengthwise and place half an egg in each bowl. Add sliced Avocado (1/2) into each bowl and sprinkle Togarashi Chili (1 tsp) on top. Finally garnish the ramen with the fried curry leaves.
step 8 To assemble the Ramen: Divide the noodles into two large ramen bowls. Add half of the hot miso broth into each bowl. Using a blow torch, sear and caramelize the edges of the pork cubes, add the pork to the ramen. Add the reserved white mushroom and raw Enoki Mushroom (1/2 cup). Cut the egg in half lengthwise and place half an egg in each bowl. Add sliced Avocado (1/2) into each bowl and sprinkle Togarashi Chili (1 tsp) on top. Finally garnish the ramen with the fried curry leaves.

RECIPES TAG

Dairy-Free
Asian
Comfort Food
Shellfish-Free
Dinner
Pork
Japanese
Soups & Stews
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