Easy to put together :
32oz container of Kirkland Tonkotsu Ramen Broth Pork
Scallions roughly chopped
Pork Tenderloin
Soft boiled eggs
Ramen noodles (I used millet and brown rice ramen noodles by lotus foods)
Chili oil
Preheat oven to 400F, remove silver skin from loin and trim if needed. Coat loin with avocado oil, and season with salt, pepper, garlic, ginger, and onion powder.
Place on a parchment lined baking sheet and cook until resting temp of 145.
Heat broth to a shimmer
While you are cooking the pork, boil a few quarts of water. The pork will need to rest for 10 mins so that’s a good time to cook the eggs and ramen
Place desired amount of eggs into boiling water and cook for 6 to 6 and a half minutes. Remove egg with a spoon and place in ice bath.
Add ramen to boiling water and cook as instructed.
To plate, place ramen in large bowl. Add broth, add sliced tenderloin and cut in half jammy egg and garnish with scallions and crunchy chili onion oil