4green onions, chopped, (keeping the green and white parts separate)
2clovesgarlic, finely chopped
2teaspoonsfresh ginger, peeled and finely chopped
1/4teaspooncrushed red pepper flakes, (or sambal oelek)
2Tablespoonsolive or vegetable oil
4cupschicken broth, (plus a bit more to thin if soup will sit)
2cupsbeef broth
1Tablespoonfish sauce
1Tablespoonsoy sauce, low sodium recommended
5-7ozramen noodles , (1 1/2 - 2 small packages)
Fresh cilantro, chopped
Lime wedges
Salt and pepper
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Instructions
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.
Notes
Be sure to read the notes above this Recipe Card, where I share more detailedtips, variations and substitution suggestions for this recipe!