Shoyu-Miso Ramen with Crispy Pork Cutlet

1. 1

   Fill a small pot halfway with water. Bring it to a boil; add the egg and cook in the boiling water for 15 minutes. Drain. Run cold water over the egg and set it aside to cool.

2. 2

   Pour sesame oil into a large skillet. Lay the pork slices in the oil. Top the pork with 1 tablespoon olive oil, 1/2 tablespoon sesame seeds, 1/2 of the basil, and 1/2 of the sage. Flip and top the pork with these remaining ingredients: 1 tablespoon olive oil, 1/2 tablespoon sesame seeds, basil, and sage.

3. 3

   Cook the pork, covered, over medium-low heat until the bottom is evenly browned, about 5 minutes. Flip and continue cooking until the second side is browned, about 5 minutes more. Remove from the heat.

4. 4

   Bring a large pot of water to a boil. Cook the ramen noodles in the boiling water until tender, about 3 minutes. Drain in a colander set in the sink; rinse the noodles until the water runs clear. Return the noodles to the pot.

5. 5

   Stir the kombu, bonito stock, soy sauce, and miso paste into the noodles. Cook, stirring with chopsticks, over medium heat until the miso paste is dissolved, 3 to 5 minutes. Transfer the noodles to a serving bowl.

6. 6

   Peel the egg and cut it in half lengthwise. Place the egg, pork slices, and fish paste slices over the noodles. Garnish with tonkatsu sauce, ginger, green onion, and black pepper.

• Calories 1079.51 kcal High
• Protein 60.16 g Good Source
• Carbs 75.43 g Moderate
• Total Fat 58.63 g High
• Saturated Fat 16.33 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 292.6 mg High
• Sodium 5464.2 mg High
• Fiber 2.89 g Moderate
• Sugar 6.42 g Moderate
• Added Sugar 4.0 g Moderate
• Calcium 77.51 mg Low Source
• Iron 5.57 mg Good Source
• Potassium 79.25 mg Low Source
• Vitamin A 165.26 mcg_rae Moderate
• Vitamin C 1.36 mg Low Source
• Vitamin D 3.02 mcg Moderate

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Fish 🐟
• Eggs 🥚
• Soy 🌱
• Wheat 🌾
• Gluten
• Sesame