Japanese Inspired Gluten Free Ramen

 

 Our humble take on a Japanese comfort dish, this dish appears daunting but is relatively easy. 

Ingredients 

Broth:  

3 Quarts Water 

2 lbs Pigs Feet 

1 White Onion 

3 Green Onions 

1 Ginger Root 

3 Tablespoons Gluten Free Soy Sauce

1 Tablespoon Fish Sauce 

1 1/2 Teaspoons Mirin    

Ramen Toppings:

    Approx. 1 1/2 lbs of Pork Tenderloin 

    1/2 of a block of Firm Tofu

    Remaining Green Onions 

    Gluten Free Millet and Brown Rice Ramen (2 Blocks) 

    4 oz Spinach

    Bean Sprouts (to taste) 

    1 Tablespoon Butter 

How to Prepare: 

Broth

1.  In a regular pot, place your pigs feet and cover with water. 
2. Boil for 10 minutes, until the nasty bits (scum) rise to the top. 
3. Drain and wash under cool running water. 
4. Roughly chop ginger and white onion.
5. Place your sparkling clean pigs feet in your crock pot with your onions and ginger. 
6. Lastly add 3 quarts of water, ensuring your pigs feet are fully submerged. 
7. Set on high, and leave for 8 hours, making sure no tragedy strikes.
8. After 8 hours, strain the broth out.
9. Add your soy sauce, fish sauce, and Mirin. Stir well and keep warm.  

Pork Tenderloin 

The Tenderloin was the star of our dish, and thusly received special attention. 

1. Start by pre-heating your oven to 400 degrees Fahrenheit.
2. Season your Pork Tenderloin with generous salt and pepper.
3. In a pan or skillet, heat up approximately 3 tablespoons of extra virgin olive oil, or any other oil handy. Brown your Tenderloin on all sides and place on a baking sheet. 
4. Bake at 400 for around 20 minutes, checking for desired cook. We wanted a medium rare loin and were happy with our results at 20 minutes. Tenderloin can be easily overcooked, leaving a dry hunk of meat in your wake. 
5. Once finished, remove from the oven and allow to rest for at least 10 minutes. 

Assorted Toppings

We used the bean sprouts, tenderloin, green onions, spinach, and tofu; but feel free to play around with your ingredients to your liking. 

1. Chop up the tofu into quarter inch size squares, and wash your spinach. 
2. Cook Ramen noodles according to package instructions. 
3. In a medium sized skillet, saute your spinach and tofu in butter. Sweat the spinach, and cook the tofu to a nice golden brown. Season with salt, pepper, and cayenne pepper.
4. Wash your green onions and bean sprouts. 
5. Next, carefully slice your green onions on a bias (angle) for aesthetic points. 
6. Now take your rested Tenderloin, and slice into 1/4 inch slabs. 
7. Last, but certainly not least, assemble all of the ingredients into portioned bowls of flavor. 

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