We amped up your classic bowl of ramen with Simply Organic Foods ground ginger and red pepper flakes. Finished off with a Simply Organic Foods black sesame seed spin on togarashi, this comforting bowl of noodles is anything but shy on flavor! Watch how we made it here!
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- 1 ounce dried sliced shiitake mushrooms
- 1 1/ 2 tablespoons Simply Organic Ground Ginger, divided
- 1 teaspoon Simply Organic Crushed Red Pepper Flakes
- 1 teaspoon Simply Organic Garlic Powder
- 1/ 2 teaspoon kosher salt
- 1/ 2 teaspoon black pepper
- 1 pound pork tenderloin
- 2 tablespoons olive oil
- 1 onion, skin on and quartered
- 2 carrots, roughly chopped
- 2 pieces pieces lemongrass, tender white inner bulb only, smashed with the back of a chef’s knife
- 1 head garlic, halved
- 1 bunch scallions, whites roughly chopped and greens thinly sliced
- 6 cups of chicken or beef broth
- 1 tablespoon sambal oelek (plus more if you desire extra spice)
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- Juice of one lime
- 4 heads baby bok choy, halved and washed thoroughly
- 10 ounces dried ramen noodles
For the Ramen Spice Mix:
- 1/ 2 tablespoon Simply Organic Crushed Red Pepper Flakes
- 1 tablespoon Simply Organic Garlic N’ Herb
- 2 tablespoons Simply Organic Black Sesame Seeds
- 1 tablespoon kelp flakes
- Optional Toppings: Soft-Boiled Eggs, Radishes, thinly sliced Microgreens
Cover the shiitake mushrooms with 1 cup of boiling water and let sit for 30 minutes. Preheat the oven to 450˚F. Combine ½ tablespoon Simply Organic Ground Ginger, Simply Organic Crushed Red Pepper Flakes, Simply Organic Garlic Powder, salt and pepper in a small bowl. Rub the spice mixture all over the pork tenderloin.
Heat the olive oil in a large dutch oven and once sizzling, add pork. Sear the pork until the flesh is golden brown all over. Set pork aside.
To the same dutch oven add the onion, carrots, lemongrass and garlic. Cook for about 5 minutes, or until lightly charred. Nestle pork back into the dutch oven and roast for about 15-20 minutes, flipping the pork halfway through.
Once the pork is cooked, remove it from the dutch oven. Place pork on a cutting board and tent it with foil, letting it rest while you prepare your broth.
Add the dutch oven to your stove top and set it over medium heat. Add the remaining Simply Organic Ground Ginger to the dutch oven and cook for about 1 minute, or until fragrant. Add the roughly chopped scallion whites and cook for another minute or two. Strain the shiitake mushroom liquid into the pot, deglazing the pan in the process. Rinse the rehydrated mushrooms; set aside.
Once the mushroom liquid reaches a simmer add the broth and bring to a boil. Reduce heat to a simmer and let cook for at least 30 minutes. Strain the broth into a clean pot and whisk in the the sambal oelek, soy sauce, sesame oil and lime juice. Bring to a simmer and add your bok choy and chopped mushrooms. Let cook for about 3 minutes, or until bok choy is tender. Thinly slice your pork and add it back into the broth to keep warm while you prepare your noodles.
Bring a large pot of salted water to a boil and cook your ramen noodles according to package directions.
Add cooked noodles to a bowl and top with the prepared broth, vegetables and pork. Mix the ingredients for the Ramen Spice mix together in a bowl and use to garnish your soup. Finish with optional toppings like soft-boiled eggs, thinly sliced radishes and chopped cilantro and serve.