Pork and mushroom ramen
6
Points®
Total time: 35 min • Prep: 15 min • Cook: 20 min • Serves: 2 • Difficulty: Easy
Get ready to slurp up these tasty ramen noodles, cooked up in a delicious umami broth with plenty of veg to grow your Daily Budget.
Ingredients
Pork fillet or tenderloin, raw
285 g, (buy 300g), fat trimmed
Miso paste
2 tsp, red variety
Mushrooms
400 g, mixed variety. (e.g. button, oyster, shiitake mushrooms)
Dry ramen noodles
100 g
Green shallot(s)
2 individual, thinly sliced
Vegetable stock cube
2 individual, (salt-reduced), to make 1L (4 cups) vegetable stock
Reduced salt soy sauce
1 tbs
Dried chilli flakes
¼ tsp, (optional)
Oil spray
2 x 3 second spray(s)
Instructions
1
Preheat oven to 160°C. Line a baking tray with baking paper.
2
Rub pork with 1 teaspoon miso paste. Lightly spray a non-stick frying pan with oil and heat over medium heat. Cook pork for about 5 minutes, turning occasionally, until lightly browned all over. Transfer to prepared tray. Bake for 15-20 minutes, until pork is cooked to your liking.
3
Meanwhile, thinly slice mushrooms or cut into small pieces. Lightly spray a large saucepan with oil and heat over medium heat. Cook mushrooms, stirring occasionally, for about 7 minutes or until tender. Stir in remaining miso paste and stock. Bring to the boil. Reduce heat and simmer for 3 minutes. Add noodles and simmer for a further 5 minutes or until noodles are tender. Stir in soy sauce and season with pepper.
4
Divide noodles and mushrooms between 2 bowls and pour over the stock. Thinly slice pork fillet and place on top. Sprinkle with shallots and chilli flakes. Serve.
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