A quick and satisfying homemade ramen featuring tender pork, perfectly soft-boiled eggs, and fresh vegetables in a rich, savory broth. This streamlined version delivers authentic flavors without the day-long commitment.
Fresh ramen noodles work best but dried ramen noodles can be substituted. For spicier ramen, add chili oil or sriracha to taste.
Broth can be prepared up to 3 days ahead and stored covered in refrigerator. Serve immediately while hot for best texture and flavor.
Ingredients
Scale
Measurement units
- 4 whole Eggs
- 1 lb Pork shoulder or pork belly, sliced thin
- 2 tbsp Vegetable oil
- 4 cloves Garlic, minced
- 1 inch Fresh ginger, minced
- 4 cups Chicken broth
- 2 cups Water
- 3 tbsp Soy sauce
- 2 tbsp Miso paste
- 1 tbsp Sesame oil
- 4 portions Fresh ramen noodles
- 2 cups Fresh bean sprouts
- 1 cup Corn kernels
- 2 whole Green onions, sliced thin
- 1 sheet Nori, cut into strips
- Salt and white pepper (to taste)
Ingredients
Scale
Measurement units
- 4 whole Eggs
- 1 lb Pork shoulder or pork belly, sliced thin
- 2 tbsp Vegetable oil
- 4 cloves Garlic, minced
- 1 inch Fresh ginger, minced
- 4 cups Chicken broth
- 2 cups Water
- 3 tbsp Soy sauce
- 2 tbsp Miso paste
- 1 tbsp Sesame oil
- 4 portions Fresh ramen noodles
- 2 cups Fresh bean sprouts
- 1 cup Corn kernels
- 2 whole Green onions, sliced thin
- 1 sheet Nori, cut into strips
- Salt and white pepper (to taste)
Instructions
Boil and cook eggs
Bring a pot of water to boil.
Gently lower eggs (4 whole) into the water.
Cook for soft-boiled eggs.
Equipment: pot, Large pot for broth, Medium pot for eggs and noodles
Cool and peel eggs
Immediately transfer eggs to an ice bath.
Let cool.
Carefully peel and set aside.
Equipment: bowl, Medium pot for eggs and noodles, Ice bath bowl
Brown the pork
Heat vegetable oil (2 tbsp) in a large pot over medium-high heat.
Cook the sliced pork (1 lb) until browned and cooked through.
Equipment: large pot, Large pot for broth, Medium pot for eggs and noodles
Add aromatics
Add minced garlic (4 cloves) and ginger (1 inch) to the pork.
Cook until fragrant.
Equipment: large pot
Build the broth
Pour in chicken broth (4 cups) and water (2 cups).
Whisk in soy sauce (3 tbsp), miso paste (2 tbsp), and sesame oil (1 tbsp).
Equipment: large pot, whisk, Large pot for broth
Simmer the broth
Bring the broth to a boil.
Reduce heat and simmer to develop flavors.
Equipment: large pot, Large pot for broth
Cook the noodles
Cook ramen noodles (4 portions) according to package directions in a separate pot.
Drain and divide among 4 bowls.
Equipment: pot, colander, bowls, Large pot for broth, Medium pot for eggs and noodles, Ice bath bowl, 4 serving bowls
Add vegetables to broth
Add bean sprouts (2 cups) and corn (1 cup) to the simmering broth.
Cook until heated through.
Equipment: large pot, Large pot for broth
Adjust seasoning
Taste broth.
Adjust seasoning with salt and pepper and additional soy sauce as needed.
Equipment: large pot, Large pot for broth
Assemble bowls
Ladle the hot broth with pork and vegetables over the ramen noodles in each bowl.
Equipment: ladle, bowls, Large pot for broth, Medium pot for eggs and noodles, Ice bath bowl, 4 serving bowls
Garnish and serve
Cut soft-boiled eggs in half.
Place on top of each bowl along with sliced green onions (2 whole) and nori (1 sheet) strips.
Equipment: knife, bowls, Medium pot for eggs and noodles, Ice bath bowl
Before you cook
Cook notes
- • Fresh ramen noodles work best but dried ramen noodles can be substituted
- • For spicier ramen, add chili oil or sriracha to taste
- • Serve immediately while hot for best texture and flavor
- • Broth can be prepared up to 3 days ahead and stored covered in refrigerator
Ratings
Loading ratings…
Your rating
Have you cooked this?
Comments
Loading comments…
Ready to cook? Or want to explore more recipes?