Ramen Noodle Soup with Char Siu Pork
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 6 people
This is a comforting Asian inspired noodle soup, topped with Asian BBQ Char Siu Pork. If you make this soup ahead or refrigerate for left-overs, you may need to add additional broth to thin. Leftover Char Siu freezes well or enjoy it on a steamed bun or in stir fries.
For the Char Siu: (alternately you could buy pre-cooked Char Siu or a use a jarred Char Siu sauce instead of homemade sauce below)
- 1 lb pork tenderloin
- 1/4 cup soy sauce
- 3 Tbsp honey
- 3 Tbsp brown sugar
- 2 Tbsp rice wine vinegar
- 2 Tbsp hoisin Sauce
For the Soup:
- 4 green onions chopped, (keeping the green and white parts separate)
- 2 cloves garlic finely chopped
- 2 tsp fresh ginger peeled and finely chopped
- 1/4 tsp crushed red pepper flakes (or sambal oelek)
- 2 Tbsp olive oil
- 4 cups chicken broth (plus a bit more to thin if soup will sit)
- 2 cups beef broth
- 1 Tbsp fish sauce
- 1 Tbsp soy sauce
- 5-7 oz ramen noodles (1 1/2 - 2 small packages, broken in half, so noodles aren't too long)
- Fresh cilantro chopped
- Lime wedges
- Salt and pepper
For the Char Siu: Prepare pork tenderloin by removing the silver skin. Combine the sauce ingredients 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° with rack in centre of oven. 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 ° 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. Put on a plate, then cover loosely with foil and refrigerate until completely cooled. When cooled completely, with a very sharp knife, cut pork tenderloin into thin slices crosswise. Refrigerate to use later in soup. (Extras can be frozen).
To prepare soup: In a large soup pot, heat olive oil over medium heat. Add the white part of the onions, the garlic, ginger, and red pepper flakes and cook, stirring, until softened and fragrant. Add the chicken and beef broths, fish sauce, and soy sauce. Bring to a boil over high heat, then reduce heat to medium-high. Add the noodles (broken in half suggested, so the noodles aren't too lonand cook, stirring to break up noodles for about 3 minutes or until tender. Taste and adjust seasoning with salt, pepper. (You can also add a bit more heat here, to your taste, with additional sambal oelek or Sriracha)
Ladle the soup into bowls. Garnish with the warm Char Siu (if I made ahead, I microwave for 15-20 seconds), the green part of the onions and the chopped cilantro. Serve with lime wedges, for drizzling into soup.
(Times below include making your own Char Siu at home)