A hub for all things to do with design, furniture painting, photography, style, event planning [and some foodie bits for good measure].  

Ramen with Sauteed Pork, Shiitake Mushrooms and Kale

Dinner tonight was an ad hoc sort of dish, made entirely of ingredients I had on hand at the studio.  I have to say, ramen is a fantastic canvas for creating a really satisfying dinner.

Ramen with Sautéed Pork, Shiitake Mushrooms and Kale


  • 1 package beef ramen
  • 1 boneless pork chop, sliced in half lengthwise [about 8oz.] seasoned with salt and pepper
  • 4-5 leaves of kale [I used red kale, but any will work], leaves roughly torn up
  • 4-6oz. shiitake mushrooms, sliced
  • 2 tablespoons unsalted butter
  • 1 tablespoon extra virgin olive oil
  • 2 garlic cloves, minced
  • 2 cups water
  • salt and pepper [plus red pepper flakes if you like a little spice]


  • Head butter on medium heat. Once melted, add garlic and mushrooms, stirring to combine with the butter.  Allow the mushrooms to brown, stirring occasionally [2-3 minutes]. Add kale and sauté for 1-2 minutes. Remove from the pan, add the pork chop and cook 2-3 minutes per side. Remove from the pan and add water to deglaze the pan.  Bring the water to a boil and add the ramen and the flavor packet it comes with [though that's optional if you don't want all that sodium!]. Cook for a couple minutes and turn off the heat.  Slice the pork into strips or cubes and add everything back to the pan and stir together.  Serve immediately. Serves 2