Pork Loin Ramen with Vegetables

Slice the pork loin into thin strips. Slice the carrot, dice the potatoes, chop the celery, slice the mushrooms, and prepare the rest of the vegetables as indicated.

In a large pot, heat some oil over medium heat. Add the pork loin strips and cook until browned, about 3-4 minutes. Remove the pork from the pot and set aside.

In the same pot, add the chicken broth and soy sauce. Bring to a simmer. Add the potatoes, carrots, celery, and mushrooms. Let the vegetables cook until tender, about 10-12 minutes.

Meanwhile, cook the ramen noodles according to the package instructions. Soft-boil the eggs for about 7 minutes, then peel and slice them.

Add the cooked pork loin back into the pot. Stir in the chopped spinach and scallions. Taste the broth and adjust seasoning if needed. Divide the cooked noodles into serving bowls. Ladle the broth and vegetables over the noodles. Top with soft-boiled eggs.

Garnish the ramen with additional sliced scallions and a drizzle of sesame oil, if desired. Serve hot and enjoy this delicious Pork Loin Ramen with Vegetables!

For a spicy kick, you can add a dash of chili oil or Sriracha to the broth before serving. Feel free to customize the vegetables in this dish based on your preferences or seasonal availability.