Quick Five-Spice Pork Ramen

• servings: 4

Ingredients

4 large eggs

6 cups low-sodium beef or chicken broth

2 medium scallions, white and green parts separated, sliced 4 thin slices fresh ginger, cut into matchsticks

2 garlic cloves, minced

¼ teaspoon freshly ground black pepper

1 tablespoon reduced-sodium soy sauce

4 baby bok choy, halved lengthwise and crosswise

2(3-ounce) packages instant ramen noodles, seasoning discarded

½ cup sliced shiitake mushrooms

6 ounces leftover Five-Spice Glazed Pork Tenderloin (page 280), thinly sliced (if frozen, thawed)

1 teaspoon sesame seeds, for garnish

Sriracha sauce, for serving (optional)

Directions

Bring a small pot of water to a boil over high heat. Add the eggs to the water and cook for about 6 minutes for a perfectly runny yolk, or a few minutes longer for a firm yolk. Run under cold water or transfer to an ice bath right away to stop the cooking, then peel.

Bring the broth to a boil in a large pot with the scallion whites, ginger, garlic, pepper, and soy sauce. Cover and cook for about 5 minutes, until fragrant.

Add the bok choy and partially cook for about 5 minutes, then add the ramen noodles and mushrooms. Simmer for 3 to 4 minutes, until the bok choy is tender and wilted and the noodles are cooked. Add the sliced pork tenderloin and heat in the broth for the last minute.

Divide the soup among 4 bowls (1½ cups soup with 1½ ounces pork slices), and add 1 soft-boiled egg, cut in half, along with the scallion greens and sesame seeds. Serve the Sriracha alongside if using). This is best when eaten right away.