Summer Vegetable & Pork Zoodle Ramen
Prep time: 
Cook time: 
Total time: 
Serves: 4-5
  • 1 lb pork tenderloin
  • 1 tbsp kosher salt
  • 1 tbsp coarse black pepper
  • 3 tbsp sesame oil
  • 5 garlic cloves minced
  • 2 tsp red chili paste
  • ¼ tsp white pepper
  • 6 cups chicken stock
  • 1 tbsp mirin (rice vinegar)
  • 6 tbsp lower sodium soy sauce
  • 1 cup milk
  • Salt & Pepper to taste
  • 4 eggs, soft boiled
  • 2 corn off cob (or about 1.5 cups kernels)
  • 2 zucchini, spiraled into "zoodles"
  • 1 bunch green onion, chopped
  1. First, preheat your oven to 425. Next remove pork from fridge and sprinkle all over with kosher salt, coarse black pepper. Pat down into meat. Let sit for 20 minutes before adding to heat.
  2. Next over a grill pan, or any pan that is oven proof will do, heat over medium high heat and add 1 tbsp of sesame oil. brown sides of pork and then transfer pan into oven and cook for about 12-15 minutes.
  3. Remove pork from oven, slice into ½" medallions and then cover with foil until ready to use.
  4. Next place a medium/large pot over medium heat. Add 2 tbsp sesame oil and then add minced garlic. brown for 30 seconds and then add 2 tsp of chili paste and ¼ tsp white pepper.
  5. Next after about another 30 seconds add your 6 cups of chicken stock, 1 tbsp mirin and soy sauce.
  6. Bring to a boil and reduce boil to a simmer. Add your 1 cup milk and let simmer for another 2 minutes.
  7. Salt & Pepper to taste .
  8. Next arrange four bowls with zucchini zoodles (strands). Pour broth over zoodles and then divide topping ingredients into each bowl evenly. You may have a little bit leftover depending on bowl size. Eat immediately!
Recipe by My Lavender Blues at