Are you ready for this one? It’s a bit of a doozy, but it’s worth it in every way possible. My suggestion; pick a rainy Sunday whilst catching up on Netflix to make this belly-warming dish. You will literally feel as though you’ve died and gone to heaven.
Be prepared to do a lot of tasting – the broth will need to be seasoned to your specifications. My ingredient measurements (especially for the soy sauce) are to my preference. So start minimal, and keep adding until you’re satisfied.
Wild Mushroom Ramen Broth
Ingredients (for broth);
- 1.5 ounces (40g) dried mushrooms – assorted or your favourite varietal
- 3 celery stalks, rough chopped
- 3 carrots, rough chopped
- 1 onion, skins on, rough chopped
- 2 garlic cloves, whole
- 4 cups low sodium vegetable stock – or chicken stock
- 2 – 3 Tbsp low sodium soy sauce (this is your salt seasoning)
- Fresh cilantro leaves, washed and dried, for garnish
- Thinly julienned carrots, for garnish
- Celery leaves, for garnish
- Hot sauce, optional
Ingredients (for pork);
- 1 pork tenderloin, silver-skin removed, trimmed
- 1 large Ziploc baggy
- 2 Tbsp grainy Dijon mustard
- 1 tsp toasted sesame oil
- 1/2 cup low sodium soy sauce
- Cilantro stalks – washed and dried
- 3 cloves garlic, chopped
- 1 Tbsp honey
- 1 tsp garlic chili sauce- or your favourite hot sauce
- Freshly ground black pepper
Method (for broth);
Re-hydrate your mushrooms by the manufacturers directions. Reserve the liquid – this is your gold.
Meanwhile, in a sauce pot, add the vegetable stock, celery, carrots, onions, and garlic. Bring to a boil, and reduce to a medium heat (or hard simmer / low boil). Let cook for 30 minutes or so, lightly reducing, and developing flavour. The mushrooms will take about 20 minutes to re-hydrate. Once they are done, strain into your broth – ie. the “gold” is going into the broth you are making. Set the mushrooms aside to cool – and thinly slice them once cool.
Taste the broth, and season with soy sauce until content. Let lightly simmer while preparing the other ingredients.
Method (for pork);
Combine all ingredients in the Ziploc baggy, tightly seal (removing the air), and lightly mix around to combine. Place on a plate and into your fridge. This pork can marinade for as little as 1 hour, but overnight would be even better!
Preheat oven to 400F.
When ready to cook, remove from marinade, and attempt to clean off as much of the marinade as possible – but do NOT run under water…. it’s not THAT important :).
Heat an oven proof grill pan (or large frying pan) on medium high heat, and add a little oil (your preference of type). When the oil ripples, you’re ready to add your pork. Sear on all sides, and transfer to the oven for approximately 15 – 20 minutes, or until the internal temperature reads 140F.
Remove from oven, and let rest for 10 minutes before slicing.
While the meat is resting, you can cook your Ramen noodles – I used fresh, but using dried will work as well. I also cooked the noodles in my broth, to pick up some of that flavour, but you can also do that separately – your choice.
Garnish your broth with carrots, cilantro leaves, the sliced wild mushrooms, celery leaves – your choice, really. Serve with noodles and the sliced pork.
I made this right after binge watching The Mind of a Chef on Netflix – BEST show, I’ve ever seen on Netflix, BTW – where Chef David Chang travels to Japan to determine the ins and outs of Ramen. Anyways, they typically serve Ramen life this – the meat and noodles separately…. so that’s why it’s served this way. The idea is to grab some noodles with your chopsticks, and dunk them into your broth, and then eat them. Then you do the same with your pork – or whatever meat you’re having. And then you slurp up the broth.
Ok…. my mouth is officially watering.
There it is – give it a try. You won’t be disappointed with the effort you put into this one.