Japanese Pork And Ramen Soup Recipe 435

Steps:

• Microwave onions, garlic, ginger, and oil in bowl, stirring occasionally, until onions are softened, about 5 minutes; transfer to slow cooker. Stir broth and shiitake mushrooms into slow cooker. Season pork with salt and pepper and nestle into slow cooker. Cover and cook until pork is tender, 6 to 8 hours on low or 5 to 7 hours on high. Transfer pork to cutting board, let cool slightly, then shred into bite-size pieces. Let soup settle for 5 minutes, then remove fat from surface using large spoon. Stir in noodles and spinach, cover, and cook on high until noodles are tender, 3 to 8 minutes. Stir in shredded pork, miso, soy sauce, mirin and sesame oil. Let sit until heated through, about 5 minutes. Season with additional miso and additional soy sauce to taste. Serve with scallions and sesame seeds for garnish.

Steps:

• Combine the soy sauce, honey, brown sugar, rice vinegar and hoisin sauce in a small bowl and stir to combine. Place pork in a plastic ziploc bag and pour sauce ingredients into bag. Remove air, seal and refrigerate for at least 30 minutes or up to 2 hours.
• When ready to cook, preheat oven to 475° F. Line a baking sheet with tin foil and spray with cooking spray. Place pork tenderloin on prepared baking sheet and brush with some sauce. Cook for 15-25 minutes (depending on the size of your pork tenderloin), basting with sauce every 5 minutes or so, until pork reaches at least 145 ° F. in the thickest part. (*NOTE, turn on your exhaust fan as soon as you put it in the oven. It will smoke!).
• Remove from oven and let cool at room temperature for 15 minutes or so to rest before slicing.