Miso Pork Noodle Soup | Recipish | Gustus Vitae
- Yield: 2 generous bowls.
- Time Estimate: Around 45 minutes.
- Storage Notes: Will keep for up 2 days covered and refrigerated.
- Difficulty: Medium.
This is one of our favorite cold weather soups, with bold layers of rich flavor in every bite. A couple tips to make this exceptional: make sure you're using top quality pork, get the darkest miso you can, and be a little more agressive than you think you should with the Shichimi Ramen seasoning - you want that heat to contrast against the richness of the broth.
- 2-3 quail eggs
- a large handful of wonton noodles, fresh if you can get them.
- 1/4th cup miso (the darker the better)
- 3 cups distilled water
- 2 tbs kimchi
- 2-3 spring onions
- 1 pork tenderloin
- 1 tin Shichimi Ramen Seasoning
- a handful of cilantro
- 1 tbs vegetable oil
- Bring water, miso, and 2tsp of Shichimi Ramen Seasoning to a boil, then reduce to a low simmer.
- Pat pork dry, and coat with Shichimi Ramen Seasoning.
- Bring a cast iron pan up to medium high, and add oil.
- Begin searing pork - you'll want to cook for 2 minutes before flipping and doing same, before lowering heat to low to cooking, flipping often, a further 6 minutes.
- Remove pork from heat and allow to rest for 5 minutes under a foil cap.
- Bring miso back up to a slow boil, and add wonton noodles. Fresh noodles cook quickly- no more than 5 minutes. Stir occasionally with a fork to prevent noodles from sticking to each other.
- Rise quail eggs and drop into the miso, removing after about 4 minutes. Run under cool water to stop the cooking process, peel, split, and reserve.
- Dice cilantro and spring onions, and reserve.
- Ladle miso and noodles into bowls. Slice pork into small medallions, and arrange quail eggs, kimchi, green onions, and cilantro.
- Serve with chop sticks and soup spoon, and enjoy!