I’ve been quite busy between new job, wine course and a thousand other things… So I’ve been cooking less than I like, but eating a lot and well… as usual!
Last week I was in Lima, working, and came back very very tired. Days were intense and productive, and my old lady body complained and arrived in Santiago in pieces. So I needed something tasteful, strong and that helped me to recovery! But, at same time, I could not be hours in the kitchen, in difficult and challenging preparations.
So this ramen was the perfect choice for a cold Friday night! The work I had was basically, cutting the ingredients. Not even the meat was an issue – and you can skip the seal and put it directly in the oven. This easy!!!
16 oz pork sirloin (or any other cut you want to use)
4 rosemary sprigs
4 thyme sprigs
2 tbsp soy sauce
1 tbsp sesame oil
1 leek (only white part)
1 green onion (both white and green parts, separated)
2 garlic cloves
1 piece of ginger (1 inch)
1 tbsp fish sauce (optional)
32oz chicken or beef broth
7oz Shitake mushrooms (or Portobello)
7oz rice noodles
Pre heat the oven at 400 degrees. In a big pan (same one you will use to cook the broth), heat 1 tablespoon of olive oil and seal the pork by all sides, 5 minutes each side. In a pan, put the rosemary, thyme and the pork, over the herbs. Season with salt and take to the oven.
Cut the onion, garlic and ginger in small cubes. Leek and green onion should be sliced, as well as the mushrooms. Set aside.
Using the same pan, sauté the onion in olive oil until start to brown, then add garlic, ginger, leek and the white part of green onion. When they are all golden brown, add 1/2 cup of the broth and bring to a boil. Using a wooden spoon, scrub the bottom of the pan, to release all the burnt flavors. Add the remaining broth, mushrooms (save a few for decoration) and fish sauce, if using.
Take the pork of the oven and add soy sauce and sesame oil. Low temperature to 350 degrees and put back the pork in the oven.
Meanwhile, make the noodles and the eggs. In a medium pan, put some water and the eggs. Bring to a boil. When the bubbles start to rise, add the noodles. When they are white, it means they are ready (6 to 8 minutes). Discard the water and peel the eggs. Season the broth with salt, if necessary. Take the pork out of the oven, let it rest for 5 minutes and then cut it in thin slices. Also, cut about 1 cup in small cubes and add to the broth.
To serve: in 4 individual bowls, put the broth. Carefully, put the noodles, mushrooms, green onions and eggs halved, over the broth. Serve hot and enjoy!