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Close-up of ramen noodles with soft-boiled soy eggs, sliced pork tenderloin, scallions, and sesame seeds.

Pork Tenderloin Ramen

This pork tenderloin ramen is a flavor-packed recipe featuring a rich broth, jammy soy eggs, and tender marinated pork tenderloin.
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Prep Time 4 hours
Cook Time 30 minutes
Servings: 4 people
Course: Main Course
Cuisine: Asian
Ingredients Method

Ingredients
  

Ramen Eggs
  • 6 eggs
  • ¾ cup soy sauce
  • 2 tbsp rice vinegar
  • 3 tbsp mirin
  • 3 cloves garlic sliced thin
  • 1 tsp crushd red pepper flakes
  • 1 tbsp sesame oil
Pork Tenderloin
  • 1-1½ lb pork tenderloin
  • 1 clove garlic sliced thin
  • ½ inch ginger sliced thin
  • ½ cup soy sauce
  • 2 tbsp sesame oil
  • 2 tbsp mirin
  • 2 tbsp brown sugar
Ramen
  • 8 cups chicken bone broth or chicken broth
  • .75 oz dried shiitake mushrooms
  • 4 cloves garlic minced
  • 1 inch ginger finely grated
  • 8 oz ramen dry
Toppings
  • 1 tbsp sesame oil
  • 1 clove garlic minced
  • 1 large carrot julienned
  • 2 cups baby spinach
  • 4 green onions sliced
  • sambal olek
  • sesame seeds

Method
 

Marinate the eggs
  1. In a bowl or container, whisk together 3/4 cup soy sauce, 2 tbsp rice vinegar, 3 tbsp mirin, 3 sliced garlic cloves, 1 tsp red pepper flakes, and 1 tbsp sesame oil.
  2. Bring a saucepan full of water to a boil. While waiting for the water to boil, fill a medium bowl full of ice water.
    Once boiling, add the 6 eggs and let boil for 7 minutes. Using a slotted spoon, remove the eggs exactly at 7 minutes and place them in the ice bath for 5-10 minutes.
    Carefully, peel the eggs and place them in the bowl of marinade. I carefully crack a small part of the egg on the counter and then roll it out so most of the shell is shattered before peeling it under running water.
    Cover the bowl of marinating eggs and place in the fridge for 4-6 hours.
Marinate the pork
  1. In a measuring cup or bowl, combine 1/2 cup soy sauce, 2 tbsp sesame oil, 2 tbsp mirin, 1 tbsp brown sugar, 1 thinly sliced garlic clove, and 1/2-inch piece ginger (thinly sliced).
  2. Place pork tenderloin in a ziploc bag or container and pour in the marinade. Refrigerate for 4-6 hours.
    Tip: When you’re ready to cook, pour the leftover pork marinade into a bowl and set aside — you’ll boil it later in the broth (food safe + flavor win).
Cook the pork
  1. Reminder: reserve the marinade. Preheat oven to 375°F. Heat a cast iron skillet over medium-high heat and sear the pork about 4 minutes per side until browned all over. Transfer skillet to the oven and roast for about 25 minutes, until the pork reaches 145–150°F in the thickest part. Place tenderloin on a cutting board to rest while you prepare the ramen
Make the broth & ramen
  1. In a medium pot over medium heat, sauté 4 minced garlic cloves and 1 inch minced ginger for 30–60 seconds until fragrant.
  2. Pour in the reserved pork marinade and bring to a simmer for at least 5 minutes (this both concentrates flavor and makes it safe to use)
  3. Add 8 cups bone broth and simmer for 5 minutes. Use an immersion blender to blend until smooth and there are not large bits of garlic or ginger.
    If using a standard blender: only add about 2 cups of broth, blend the whole mixture, then return it to the pot and add the remaining broth. Return to a simmer.
  4. Add 0.75 oz dried shiitake mushrooms and simmer 10 minutes to deepen the broth.
  5. Add 8 oz ramen noodles and cook until tender. Turn off heat.
Sauté the veggies
  1. In the same cast iron skillet (unwashed with the brown bits from the pork), heat 1 tbsp sesame oil. Add 1 minced garlic clove and sauté briefly, then add 1 large julienned carrot. Cook until just tender, then add 2 cups baby spinach and toss until wilted. Set aside.
Build your bowls
  1. Ladle noodles & broth into bowls. Top with sliced pork, a halved soy egg, sautéed carrots/spinach, sliced scallions, sambal oelek (optional), and sesame seeds.