Cheater Weeknight Ramen

Add this meal plan in Relish+ so you can easily order the ingredients for the class.

Make sure to adjust the number of servings on each recipe to your desired amount.

 

Servings: 4 

Prep Time:  10 minutes

Cook Time:  25 minutes

*Your Chef will lead you through all the techniques, so prepping ahead of class is optional

 

Ingredients for Ramen Stock: 

  • 3 cups beef stock
  • 2 teaspoons white miso paste
  • 1 tablespoon butter
  • 1 teaspoon soy sauce

 

Ingredients for Pork Loin:

 

  • 1-1 ¼pound pork loin
  • 3 tablespoons soy sauce
  • 2 tablespoons honey
  • 2 tablespoons brown sugar
  • 2 tablespoons hoisin sauce
  • 1 tablespoon rice wine vinegar

 

Ingredients for Fixings:

 

  • Udon noodles
  • soft boiled eggs
  • grated carrot
  • scallions
  • cilantro
  • sesame oil
  • sesame seeds

 

Ingredients for Soft Boiled Eggs:

 

  • Eggs
  • Salt
  • Pepper

 

Procedure:

 

  1. For cheater stock: combine beef stock, miso, butter, and soy sauce in a pot and warm over low heat. It should never boil, but a light simmer is okay.
  2. For pork loin: mix together all ingredients in a bowl and pour over pork loin. (Ideally, do this a few hours in advance or the night before so pork can marinate)
  3. Place pork in a roasting pan and roast at 400°F for 20-25 minutes until the thickest part of the pork loin registers at least 145°F. Flip the pork every 10 minutes and baste with any marinade in the pan.
  4. Remove pork and let rest.
  5. Meanwhile, prep other ramen ingredients including cooking the noodles according to package, grating carrot, and chopping herbs, and soft boiled eggs.
  6. For soft boiled eggs: Bring about ½ inch of water to a boil over medium high heat in a pot big enough to hold your eggs in one layer.
  7. When water is boiling, add eggs straight from the fridge. Cover pot and let cook for 6 ½ minutes exactly.
  8. Uncover pot and run cold water over eggs for 30 seconds. Peel eggs starting with the larger end of the egg and slowly working up the egg.
  9. Slice pork thin into coins. Divide noodles between bowls and pour in warmed ramen stock. Top each bowl with some pork, an egg, veggies, and a drizzle of sesame oil and sesame seeds. You can also add soy sauce and chili.

     

    All of the pieces of this pork ramen will keep well for days, but it’s important to store the ingredients separately. If you store the noodles in the broth, they will soak up all the broth and get super-soggy.

     

    Storing them separately though will mean they keep better and then you can combine them and reheat them on a per-bowl serving size.

     

    Reheat the pork ramen in a pot over low heat. Add the stock first and then reheat the noodles and pork in the stock. Top with all the same veggies or what you have available. For leftovers, just a few sesame seeds and soy sauce makes for a great lunch!

     

     

     

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