Trio's ramen noodle bowl


Capi Peck


For the broth:

8 c. water

1 oz. dried mushrooms

2 slices bacon, coarsely chopped

2 carrots, peeled and coarsely chopped

2 white onion, coarsely chopped

6 cloves garlic, smashed

2-inch fresh ginger root, peeled and sliced

4 T. low sodium soy sauce

4 T. white miso

2 T. sesame oil

4 c. chicken broth

Place the water and dried mushrooms in a saucepan. Bring to boil, then reduce heat and let simmer for 20 minutes.

In a Dutch oven over medium heat, add bacon and cook until almost done. Add onion, garlic, carrot & ginger. Saute for about 4 minutes, stirring often. Add soy sauce, miso, reserved mushroom stock, sesame oil and chicken broth. Bring to boil, then reduce heat and simmer 20 minutes. Pour through a fine mesh sieve and discard solids. Set aside.

For the bowl:

pork tenderloin - about 4 ounces per person

Chinese Five Spice, salt and pepper

green onion, green part only, thinly sliced on the diagonal

carrots, peeled and julienned


enoki mushrooms

red cabbage, very thinly sliced

egg, poached or fried - one per bowl

baby bok choy


Sambal oelek chili paste

Season pork with Chinese Five Spice, salt and pepper. Set aside as you prep remaining ingredients.

Just before building the bowl, sear pork tenderloin on all sides. Finish in oven, let rest and slice into 3 to 4 pieces. Set aside.

To build the bowl, ladle hot broth into bowl, add noodles and artfully arrange remaining ingredients finishing it with the egg and a dollop of sambal oelek.

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