Pork Ramen Soup

Thank you Big Girls Small Kitchen for finding and adapting this recipe from Real Simple Magazine; as soon as I saw the word Ramen, I was IN!  I made this last night and of course added a few edits/add-ins of my own.  The soup turned out perfectly.  I WILL be making this again.

1 tablespoon canola oil
2 boneless pork chops (1/2 inch thick; about 1/2 pound total)
kosher salt and black pepper
8 scallions, sliced, white and green parts separated
1 3-inch piece fresh ginger, peeled and roughly minced
6 cups low-sodium chicken broth (preferably homemade), 1 cup water
2 tablespoon white wine or mirin

1 tablespoon soy sauce
2 teaspoons rice wine vinegar
8 oz package shitake mushrooms, sliced
8oz can of corn, drained or fresh corn off the cob
2 3oz packages ramen noodles (discard the seasoning packets)
1 large carrot, grated
2 radishes, halved and thinly sliced
1/2 cup fresh cilantro leaves

Heat a Dutch oven over medium heat for 5 minutes. Add the oil. Season the pork with ¼ teaspoon each salt and pepper and cook until cooked through, 4 minutes per side. Place on a plate, cover with foil, and let rest for 5 minutes before thinly slicing.

Turn the heat to low and add the scallion whites and ginger to the drippings in the Dutch oven. Cook, stirring, until softened, 30 seconds to 1 minute. Add the broth and wine and bring to a boil. Stir in the soy sauce and rice wine vinegar. Pour any juices from the pork that have collected on the plate into the soup. Add the shitake mushrooms and corn to the broth.  Add the noodles and boil, stirring occasionally, until tender, 2 to 3 minutes. If your pork needs a little extra cook time, add the pork into the broth while the ramen is cooking.  Bring soup to a low simmer. 

Serve the soup in big bowls topped with the pork, carrot, radishes, cilantro, and scallion greens.