So, you’ve made the best damn pork ever and now you have leftovers. Congratulations! You’re now set up to enjoy this tastiness for the rest of the week! But, now we’ve encountered a 1st World Problem. “I don’t know what else to do with all this food!” Well, dry those eyes, champ, ‘cuz I’m here to help.
Miso soup is generally regarded as a labor-intensive style of broth that takes time and effort to refine. If you stick to the traditional method of making this, then yes, it is a lot of work. However, after making a batch of it from scratch earlier this year (I will post later), I found that there are shortcuts to get you that very distinct umami flavor (yes, I did just use the word umami) of that rich, yet light, broth.
Now, this recipe is definitely what the kids would call a “hack”. Life calls for hacks sometimes and I’m not above ’em. By no means is this a classic miso soup, but damn it…it sure tastes like miso to me.
- 1 pkg Chicken or Vegetable Ramen
- Leftover Pork Tenderloin
- 1 tsp Dark Miso Paste
- 2 tsp Low Sodium Soy Sauce
- ½ tsp Minced Ginger (totally optional)
- Parsley or Cilantro for garnish (not necessary, but it looks pretty)
SOUP IT UP
Cook the ramen according to pkg directions. Take a nice hunk of that pork and slice it as thin as possible. Set that aside and wait for the ramen to do its thing. Once the noodles are done, take the pot off the heat and mix in ½ of the seasoning packet. Add the miso paste and soy, stir to combine and let the paste dissolve completely. Give it a taste. Need more flavor? Add a little more soy or miso. You like ginger? Add a little bit! It’s your soup. Make it taste how you want!
Once you’re happy with the broth, add that thinly sliced pork to the pot and stir. The residual heat from the broth will warm up the meat. Transfer the soup to a bowl (or eat it out of the pot…I won’t judge), garnish with parsley or cilantro (if you want to be all fancy and refined) and slurp away!
Now, for all you vegetarians out there (again, I’m not judging), I hear ya. “This sounds sooooooo good but I don’t eat meat!” Ok. Here’s what I’d do if I were in your shoes. Substitute sautéed mushrooms for the pork. I gots a good recipe for that too, but I can’t just give away all my secrets in one post, now can I?
Now I ask ya…”what’s better than soup? Soup with a delicious sammich is what! Well, coming up next on the pork tenderloin hit parade, I’ll give you a super tasty idea on how to double down with this magical meat.