Asian markets grocery stores carry fresh ramen noodles, but you can use dried ramen if fresh isn’t available. Find shichimi togarashi, a traditional addition to ramen, in Japanese markets or well-stocked grocers.
Pork Ramen with Bean Sprouts
For the marinade:
- 8 garlic cloves, finely chopped
- 1-inch (2.5-cm) piece fresh ginger, peeled and finely chopped
- 1/4 cup (2 fl. oz./60 ml) soy sauce, preferably low-sodium
- 1/4 cup (2 fl. oz./60 ml) rice wine
- 1 Tbs. firmly packed dark brown sugar
- 1 tsp. freshly ground black pepper
- 1 tsp. ground white pepper
- 1/2 tsp. cayenne pepper
- 2 Tbs. Asian sesame oil
- 1 pork tenderloin (1 1/2 to 1 3/4 lb./750 to 875 g)
- 2 tomatoes, halved horizontally (optional)
- Canola oil for brushing
- Salt and freshly ground black pepper
- 4 cups (32 fl. oz./1 l) chicken broth
- 1 Tbs. Asian fish sauce
- 1 lb. (500 g) fresh ramen noodles
- 2 cups (8 oz./250 g) fresh bean sprouts for garnish
- Fresh Thai basil sprigs for garnish
- 4 hard-boiled eggs, halved or sliced, for garnish
- Shichimi togarashi for garnish (see note above)
1. To make the marinade, in a large sealable plastic bag combine the garlic, ginger, soy sauce, rice wine, brown sugar, black pepper, white pepper and cayenne. Massage the bag to dissolve the sugar, then add the sesame oil. Spoon out 3 Tbs. of the marinade into a soup pot or large saucepan and set aside for the broth.
2. Add the pork tenderloin to the bag with the marinade, turning to coat. Seal the bag and refrigerate for at least 3 hours or up to 6 hours.
3. Preheat an oven to 425°F (220°C). If using tomatoes, arrange them on a rimmed baking sheet, brush with oil, and season with salt and pepper. Bake until the tomatoes are tender but still hold their shape, about 20 minutes. Set aside. Do not turn off the oven.
4. Add the chicken broth and fish sauce to the marinade in the pot. Cover partially and bring to a simmer over low heat.
5. Pat the pork dry with paper towels and discard the marinade. Brush the pork with the oil and place on a rack in a small roasting pan. Cook until the pork is nicely browned on the outside, barely pink in the center, and registers 155°F (68°C) on an instant-read thermometer inserted into the thickest part, 15 to 20 minutes. Place the pork on a cutting board and let rest for 5 to 10 minutes.
6. Meanwhile, cook the noodles according to the package directions. Drain the noodles and rinse under cold running water. Divide among 4 wide, shallow bowls.
7. Cut the pork on the diagonal into thin slices. Taste and season the broth mixture. Divide the broth among the bowls. Add a few slices of pork, a tomato half (if using), bean sprouts, basil sprigs, and an egg to each bowl and serve. Pass a small bowl of shichimi togarashi at the table.
Couples will find inspiring ideas for everything from weeknight suppers to Saturday dinner parties in our Newlywed Cookbook.