Okie Ramen Bowl


Okie Ramen Bowl

The perfect mixture of Asian flavors and Oklahoma ingredients combine for a warming ramen bowl. J-M Mushrooms, Head Country seasoning and sauce and Scissortail Farm herbs add loads of flavor to this soup.

  • Author: Krush Digital


  1. 1 lb Oklahoma pork tenderloin
  2. 1 tablespoon Head Country All Purpose Championship Seasoning
  3. 1/2 cup Head Country Bar-B-Q sauce
  4. 6 cups chicken broth
  5. 3 stalks bok choy
  6. 12 tablespoons soy sauce
  7. 1 (8) ounce package J-M Mushrooms
  8. 1 tablespoon fresh ginger, grated
  9. 1 small package rice noodles
  10. Lime wedges, thinly sliced
  11. 1/4 cup Scissortail Farms Cilantro leaves, chopped
  12. 1/4 cup Scissortail Farms Chives, chopped
  13. Dry roasted peanuts, chopped
  14. 1/2 lb Bar-S Bacon, cooked and crumbled
  1. Combine Head Country seasoning and sauce in a shallow bowl. Cover and marinate at least 1 hour in the refrigerator. 
  2. Preheat oven to 350 degrees. Roast pork in a shallow baking dish for about 30 minutes or until internal temperature reaches 160 degrees. Remove from oven, then let rest 10 minutes before slicing very thin. 
  3. In a large saucepan, bring the chicken broth to a boil. Turn heat down to simmer. Add bok choy, cooking for 3-5 minutes or until blanched.
  4. Add soy sauce, mushrooms, ginger and noodles, simmering 5 minutes or until the noodles are done.
  5. To assemble, pour noodles and broth into bowls. Add mushrooms and bok choy, if desired. Place sliced pork on top, followed by lime wedges, cilantro, chives, peanuts and bacon.

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