Lunch: Roast Pork Ramen Noodles (From the Pork Broth)

This recipe includes superfoods such as:

Spinach, Miso

Health benefits of Roast Pork Ramen Noodles (From the Pork Broth)

Spinach is a nutrient-dense leafy green vegetable that is rich in vitamins A, C, and K, as well as iron, magnesium, and antioxidants. The high iron content in spinach helps combat anemia, which is common in women with PCOS. Magnesium helps reduce inflammation and improve insulin sensitivity. The antioxidants in spinach can help lower oxidative stress, which is beneficial for managing PCOS symptoms. Including spinach in your diet can support overall health and well-being. Miso is extremely nutrient-dense and believed to alkalinize the body and stop the effects of carcinogens in the system.

Ingredients

6 to 7 cups pork stock (from the trotter recipe or other pork stock)
1/4 cup white miso
3 cloves garlic, grated
2 whole star anise
1-inch fresh ginger, peeled and grated
Kosher salt and freshly ground black pepper
2 teaspoons toasted sesame oil
12 ounces ramen noodles, cooked and set aside
Toppings: thinly sliced pork, scallions, chives, thinly sliced jalapeno, sweet corn, steamed spinach, shiitake mushroom, cilantro, soy sauce, egg and/or menma, Sriracha, soy sauce, toasted sesame oil and additional miso

Instructions

In a large saucepan, combine the pork stock, 2 tablespoons miso, garlic, star anise, ginger and 2 cups water. Bring to a boil over medium-high heat and cook, stirring occasionally, until the broth is rich and fragrant, about 30 minutes. Strain the broth through a fine strainer and stir in the remaining 2 tablespoons miso. Season with salt and pepper and stir in the sesame oil.
2. Split the cooked noodles between 4 bowls. Pour the hot broth over the noodles. Serve with toppings on the side and have everyone personalize their own bowl of noodles.