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.
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Ingredients
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- 1 lb Oklahoma pork tenderloin
- 1 tablespoon Head Country All Purpose Championship Seasoning
- 1/2 cup Head Country Bar-B-Q sauce
- 6 cups chicken broth
- 3 stalks bok choy
- 1–2 tablespoons soy sauce
- 1 (8) ounce package J-M Mushrooms
- 1 tablespoon fresh ginger, grated
- 1 small package rice noodles
- Lime wedges, thinly sliced
- 1/4 cup Scissortail Farms Cilantro leaves, chopped
- 1/4 cup Scissortail Farms Chives, chopped
- Dry roasted peanuts, chopped
- 1/2 lb Bar-S Bacon, cooked and crumbled
- Combine Head Country seasoning and sauce in a shallow bowl. Cover and marinate at least 1 hour in the refrigerator.
- 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.
- 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.
- Add soy sauce, mushrooms, ginger and noodles, simmering 5 minutes or until the noodles are done.
- 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.