Ingredients
Units
Scale
- 1 1/2 - 2 lbs. of boneless pork loin
- 1 head of garlic, crushed
- 1/4 cup of parsley, finely chopped
- Dried sliced shiitake mushrooms, handful or more
- 1 carrot, finely chopped
- 6 - 8 scallions, chopped
- 2 celery stalks, chopped fine
- 1 onion, sliced thin
- 1 tsp. fish sauce
- 2 tsp. Korean red pepper flakes (gochugaru)
- 2 tsp. salt
- 1 tsp. course black pepper
- 2 tsp. sugar
- 2 sheets of seaweed paper
- 8 - 10 cups of water
- Ramen noodles
Garnish:
- Avocado, sliced
- 1/2 sheet of seaweed
Instructions
- Heat a sauce pot.
- Add the pork loin to the heated pot, fat side down.
- Let the loin get a nice golden color.
- Add the sliced veggies around the pork and allow them to cook down a bit.
- Add half of the water and the seasonings and the fish sauce.
- Let soup cook on a gentle simmer, covered loosely.
- Finish adding the water and again let the soup cook on a gentle simmer, covered loosely.
- After the soup has cooked for about 30 – 40 minutes, remove the pork and using two forks, shred it and put it back in the soup.
- Rip the seaweed and add to the soup.
- Taste the soup for seasonings and leave on a low, gentle simmer.
- Prepare the noodles as directed.
- Place the cooked noodles in a bowl and top with the soup, sliced avocado and a piece of seaweed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
