Ingredients: |
Ingredients: 1lb pork tenderloin
1 tbsp granulated sugar
½ tsp Chinese 5-spice powder
Kosher salt
4 tbsp soy sauce
1 tbsp dry sherry
2 tbsp honey
9oz ramen noodles (from 3 x 3oz packets - soup mix discarded)
2 tbsp peanut oil or canola oil
1 large Spanish onion, thinly sliced
3½ oz shiitake mushrooms, stemmed and thinly sliced
7 cups low-salt chicken broth
1 tsp white (shiro) miso
4oz baby spinach (about 6 cups)
2 scallions, trimmed and thinly sliced
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Directions: |
Directions:1. Position a rack in the center of the oven and heat the oven to 450ºF
2. Put the pork in to a large bowl and sprinkle it with the sugar, Chinese 5-spice powder, ½ tsp salt, 2 tbsp of the soy sauce and the dry sherry. Marinate at room temperature while the oven heats
3. Transfer the pork to a foil-covered rimmed backing sheet lined with a wire rack. Roast, turning the pork after 10 minutes, then cook for a further 5 minutes.
4. Brush the pork with honey and continue to roast until the glaze caramelizes - approx 4 mins, then let it cool at room temperature
5. Meanwhile bring 6-quart pot of water to the boil and add the Ramen noodles to the boiling water and cook until al-dente. (use packet instructions). Drain well and set aside
6. In a heavy-duty 4-quart saucepan, heat the oil on medium, adding the onion and ½ tsp salt. Cook, stirring occasionally, until the onions are tender and lightly brown - approx 13 minutes
7. Raise the heat to medium high and add the mushrooms, stirring occasionally until softened for approx 2 minutes, then add the chicken broth, the remaining 2 tbsp soy sauce and the miso
8. Stir to combine and bring the mixture to the boil, then reduce and simmer, stirring occasionally for approx 20 mins.
9. Remove from the heat and stir in the spinach and thinly slice the pork
10. Distribute the noodles among 4 shallow bowls and ladle the broth over, then sprinkle the pork on top of the soup, garnish with scallions and serve |
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