(Not Actually) One-Pot Ramen

A Cook's Country recipe, this is "one-pot" in the sense that it wants you to cook most of the ingredients, empty out the pot, then cook the rest -- which is fine if you have enough people to empty the whole pot into serving bowls, but it makes 4-6 servings depending on how hungry people are, and if you have fewer people you're going to need to buffer it somewhere anyways. I worked around this by cooking everything in the one pot and using a skillet for the pork.

Ingredients

• 60mL hoisin sauce
• 45mL soy sauce
• 10mL cornstarch
• 1 ~350g pork tenderloin, halved lengthwise and then cut into 5mm slices
• 550mL chicken broth
• canola oil
• 125g cremini mushrooms, sliced
• 15mL ginger paste
• 30mL garlic paste
• 3 packages instant ramen noodles -- just the noodles, we won't use the seasoning packets
• 350g broccoli florets, cut into ~2cm pieces
• 3 scallions, sliced thinly

Procedure

1. Whisk together 15mL of hoisin sauce, 15mL of soy sauce, and the cornstarch in a bowl. Add the pork and toss to cover. Set aside.
2. Whisk together the broth and the remaining hoisin and soy sauces in another bowl. Set aside.
3. Heat oil in a pot or deep skillet over medium-high heat. Add the mushrooms and cook until browned, ~5 minutes.
4. Add the ginger and garlic and cook until fragrant, ~30 seconds.
5. Add the broth mixture and bring to a boil. Add the noodle bricks in a single layer. Reduce heat to medium, cover, and cook until the bottoms of the bricks are softening and the tops are still hard, 1-2 minutes.
6. Using tongs, flip and break apart the noodles and stir them into the remaining broth. Add the broccoli overtop and cover again. Cook until noodles and broccoli are tender, ~3 minutes.
7. Meanwhile, in a small skillet, cook the pork over medium-high heat until it is browned and the marinade has cooked to it, 1-2 minutes.
8. Add the pork to the main pot, toss all contents together, and serve.