Pork Tonkotsu-Style Ramen

• 150 g raw Pork tenderloin (5.3 oz raw)
• 6 g (2 cloves) Garlic
• 6 g raw Fresh ginger (0.2 oz raw)
• 90 g raw Baby bok choy (3.2 oz raw)
• 15 g (1 scallion) Scallion
• 800 g Water (3⅓ cups)
• 50 g (1 large egg) Egg
• 350 g Chicken stock (12.3 oz)
• 17 g White miso paste (1 tbsp)
• 120 g Nonfat milk (½ cup)
• 10 g Soy sauce (⅔ tbsp)
• 0.4 g White pepper (⅛ tsp)
• 75 g Dried ramen noodles (2.6 oz)
• 40 g raw Bean sprouts (⅓ cup raw)
• 1.5 g (½ sheet) Nori sheet
• 5 g Toasted sesame oil (1 tsp)

You'll need: 2 saucepans, Slotted spoon, Whisk, Cutting board and knife, Large bowl, Instant-read thermometer.

Method

1. Slice the pork and vegetables

   Slice the pork tenderloin into thin rounds about 5 mm (¼ inch) thick. Then scrub the board, knife and your hands with soap before you touch anything else. Mince the garlic, grate the ginger, halve the bok choy lengthwise and slice the scallion.

   Pork firmed for 10 minutes in the freezer slices thinner and more evenly.

2. Boil the egg, then the noodles

   Bring the water to a boil in a saucepan. Boil the egg for 9 minutes, until fully set, then lift it out, cool it under cold water, peel and halve it. Add the dried ramen noodles to the same water and cook for about 3 minutes, until tender with a slight bite. Drain well.

   Reusing the egg water for the noodles saves a pan and a few minutes.

3. Build the creamy broth

   In the second saucepan, simmer the stock with the garlic, ginger, soy sauce and white pepper for about 4 minutes. Lower the heat. Whisk the miso with a ladle of the hot stock until smooth, then stir it back in with the milk. Warm gently for 2 minutes without boiling, until the broth looks cloudy and creamy.

   Miso and milk both lose their flavor and can split if they boil, so keep it below a simmer.

4. Poach the pork and bok choy in the broth

   Slide the pork slices into the hot broth and poach for 2–3 minutes, until there's no pink and the meat reaches 63°C (145°F). Add the bean sprouts and bok choy for the last 2 minutes, until the sprouts are hot and the bok choy is bright green.

   Thin slices cook in minutes. Pull them out the second the pink is gone so they stay tender.

5. Build the bowl

   Put the noodles in the large bowl and ladle over the broth with the pork and bok choy. Top with the halved egg, torn nori and scallion, then drizzle with the sesame oil.

   Add the nori just before eating so it stays crisp.

Swaps

• Pork tenderloin → Lean pork loin chops, bonelessSlightly more fat and flavor; slice thinly.
• Nonfat milk → Unsweetened soy milkDairy-free and still creamy; check the label for added sugar.