Pork and mushroom ramen
Pork fillet or tenderloin, raw
285 g, (buy 300g), fat trimmed
2 tsp, red variety
400 g, mixed variety. (e.g. button, oyster, shiitake mushrooms)
Dry ramen noodles
2 individual, thinly sliced
Vegetable stock cube
2 individual, (salt-reduced), to make 1L (4 cups) vegetable stock
Reduced salt soy sauce
Dried chilli flakes
¼ tsp, (optional)
2 x 3 second spray(s)
- Preheat oven to 160°C. Line a baking tray with baking paper.
- 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.
- 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.
- 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.