Quick and Customizable Pork Ramen Noodle Soup
This one pot ramen recipe brings the authentic flavors of NYC straight to your kitchen, featuring tender pork, fresh veggies, and rich broth.
Ingredients
- 16 oz pork loin
- 4 eggs
- 4 packages ramen or udon noodles
- 1 cup mushrooms sliced thin
- 1 cup red onion chopped
- ½ cup bamboo shoots sliced
- 3 tablespoons ginger minced
- 3 tablespoons garlic minced
- ¼ cup carrots shredded
- 1 package Japanese clear soup base
- 2 tablespoons rice vinegar
- 4 cups seafood stock
- 3 green onions chopped
- 3 tablespoons sesame oil
- sambal oelek for topping
- spicy microgreens for topping
- ice water bath for eggs
- sesame seeds for topping
Instructions
- Bring a large pot of water to a rolling boil. Add the eggs and boil for 4-5 minutes for runny yolks, 5-6 minutes for soft yolks, 7-8 minutes for hard yolks. Immediately transfer the eggs to the ice water bath to stop the cooking process. Drain the pot of water and dry completely.
- Place the large pot back over high heat. Add two tablespoons of sesame oil. Sear the pork loin on all sides until golden brown - about 3-4 minutes per side. Remove the pork from the pot and set aside (it will not be cooked through).
- Add the remaining tablespoon of sesame oil to the pot. Toss in the red onions and mushrooms and sauté until the mushrooms have darkened. Then add the bamboo shoots, carrots, ginger, garlic, and the thick white ends of the chopped green onions. Cook until everything has softened, about five minutes. Season with salt and pepper to taste.
- Pour in the rice vinegar and scrape up any brown bits. Sprinkle the clear soup base over the veggies and then pour in the seafood stock. Stir until everything is combined.
- Place the seared pork loin back into the soup. Continue to simmer for about one hour, or until the pork loin reaches an internal temperature of 145°F - 165°F. While the pork cooks, peel the eggs and set aside to use when ready to serve. Remove the pork from the soup and set on a cutting board to rest for five minutes.
- Add the noodles to the soup and stir until they've softened and cooked through, about one minute for instant noodles, about 5-8 minutes for udon or authentic ramen noodles. Slice the pork into ½ inch thick pieces and add to the soup. Season the soup with salt and pepper, to taste.
- Place a cooked egg in each bowl (whole or sliced in half). Add a few slices of pork to each bowl then ladle in the broth, noodles, and veggies. Allow the soup to warm up the eggs before serving (rest about two minutes). Garnish with sambal oelek, microgreens, the remaining green onions, and sesame seeds, as desired.
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