Categories: Asian
Ingredients
- 6 cups chicken broth
- 6 thick slices fresh ginger, plus 2 tsp minced
- 4 garlic cloves (3 smashed, 1 minced)
- 2 scallions, cut into thirds, plus sliced scallions for topping
- 3/4 cup dried shiitake mushrooms
- 1 tbsp. soy sauce
- 1 tbsp. Shaoxing rice wine or dry sherry
- Kosher salt and black pepper
- 3 tbsp. hoisin
- 1 tsp toasted sesame oil
- 4 boneless pork chops
- 2 large eggs
- 1 1/2 lbs. fresh ramen noodles
- 5 oz. baby spinach
- Shichimi togarashi (Japanese spice mix), for topping
Directions
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Combine the chicken broth, 2 1/2 cups water, the sliced ginger, smashed garlic, cut-up scallions, mushrooms, soy sauce, and rice wine in a large pot. Cover and bring to a boil. Reduce the heat to low and gently simmer, covered, until the mushrooms are soft and the broth is flavorful, 35-40 minutes. Season with salt and pepper.
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Meanwhile, combine the hoisin, sesame oil, minced garlic, minced ginger, a pinch of salt and black pepper in a medium bowl. Prick the pork chops all over with a fork and add to the bowl; turn to coat. Let marinate at room temp, 15-20 minutes.
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Heat a grill to medium high. Grill the pork chops until cooked through, about 2 minutes per side. Remove to a cutting board and let rest 5 minutes. Thinly slice the pork chops.
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Bring a separate large pot of water to a boil. Gently add the eggs in their shells, return to a simmer and cook 6 1/2 minutes. Drain and run under cold water. Peel the eggs and cut in half.
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Return the pot of water to a boil. Add the noodles and cook as directed, stirring often. Drain and divide among 4 bowls.
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Strain the broth through a fine-mesh sieve into a separate pot. Add the spinach and stir to wilt slightly. Ladle the broth and spinach over the noodles and top with the pork, sliced scallions and eggs; season with shichimi togarashi.