Pork Loin and Shrimp Ramen - Nakano Rice Vinegar
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Pork Loin and Shrimp Ramen

Pork Loin and Shrimp Ramen

Yield: 6 servings | Prep Time: 20 minutes | Cook Time: 30 minutes

Ingredients

  • 2 lbs. pork loin
  • 1 tsp. kosher salt
  • ½ tsp. pepper
  • 2 tsp. soy sauce
  • 2 Tbsp. garlic oil 
  • 2½ cups onion
  • ¼ cup garlic
  • ¼ cup ginger
  • 2 cups kale
  • 2 cups baby bok choy
  • 3 Tbsp. gochujang paste
  • 2 Tbsp. miso 
  • 1 Tbsp. salt 
  • ½ Tbsp. pepper 
  • 2 cups mixed mushrooms, sliced
  • 1 qt. chicken stock
  • 1 qt. seafood stock 
  • 1 lb. (31/35 ct.) large shrimp
  • ¼ cup NAKANO® Organic Natural Rice Vinegar
  • 6 eggs
  • 1 pack ramen noodles
  • kimchi, to taste
  • green onions, to taste
  • herbs, sprouts and radishes

Directions

  1. Marinate pork loin in salt, pepper and soy sauce.
  2. Sear on medium on all sides in garlic oil.
  3. Remove from pot, caramelize onions, garlic, ginger and mushrooms.
  4. Add baby kale, bok choy, then sweat until tender.
  5. Add miso and gochujang paste, then sweat.
  6. Add stocks to the pot and simmer. Add pork to the pot.
  7. After the soup comes to a simmer, add salt and pepper, shrimp, and NAKANO® Organic Natural Rice Vinegar.
  8. Poach noodles and eggs in boiling water. Place 6 oz. of soup in a bowl; divide noodles and place on top. Garnish with eggs, kimchi, sprouts and herbs.

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