Here is a warming, quick & healthy meal just perfect for a cold midweek dinner. Everything is prepared in the time it takes the pork to cook & then its really just throwing things into the pot at different stages, I couldn’t believe how easy it was & thought it was sure to be a disaster as it seemed too simple, yet it was delicious & my parents even raved about it, they are big fans of asian style soups & since a recent bout of food poisoning have been too scared to eat any out lately. My only concern was that the miso I used had msg in it, do they all & is it really all that bad for you, it didn’t seem to have any ill effects on us last night?
Miso ramen with 5 spice roast pork (based on a recipe from Delicious)
600g pork tenderloin fillet
1 tspn ground coriander
1 tspn five spice powder
2.5 litres salt reduced chicken stock
200g dried thin egg noodles
4 large mushrooms, sliced
2 x 18g sachets miso soup paste
Bunch baby bok choy
Soy sauce to aste
2 spring onions, thinly sliced
Preheat oven to 200c. Rub the pork fillet with a few drops of sesame oil & then coat with the blended coriander, five spice & salt & freshly ground black pepper. Place in a roasting pan, then roast for 20-25 minutes until cooked through. Cover with foil & rest for 5 minutes, then slice thinly.
Bring the stock to the boil in a large saucepan over high heat. Add noodles & mushrooms, then reduce heat to medium & simmer for 2 minutes. Stir in the miso, then the bok choy & simmer for a further 2 minutes or until greens are just wilted. Stir in soy sauce to taste. Divide the noodles & vegetables among 4 bowls & top with sliced pork. Ladle the soup on top & add a few drops of sesame oil to each. Garnish with spring onions.