Target: 6 × 4 inches · landscape

Pork Miso Ramen with Asparagus and Cucumber

45 min · 4 servings

Ingredients

□ 1 1/4 lb pork tenderloin, sliced very thinly across the grain

□ 1 tbsp neutral oil

□ 1 tsp freshly ground black pepper

□ 8 cups unsalted chicken stock

□ 2 tbsp finely grated fresh ginger

□ 3 garlic cloves, finely grated

□

□ 12 oz dried ramen noodles

□ 8 oz asparagus, trimmed and cut into short lengths

□ 1 medium English cucumber, cut into thin matchsticks

□ 4 scallions, thinly sliced

□ 2 tsp toasted sesame oil

1. Slice pork, cucumber, and scallions. Simmer stock with ginger and garlic in a soup pot.

2. Cook ramen separately until springy. Pepper and sear pork in batches until it reaches 145 F.

3. Rest pork 3 minutes. Sauté asparagus until bright green and crisp-tender.

4. Whisk 1/3 cup white miso into broth off the boil; alternatively use 1/4 cup red miso. Warm pork gently.

5. Pour broth over noodles and add pork and asparagus. Finish with cucumber, scallions, and sesame oil.

Cook’s note: Red miso is saltier and deeper; use its stated smaller amount in place of white miso.