Pork Ramen Soup

Pork Ramen Soup
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Pork Ramen Soup

Pork Ramen Soup

Ramen has always been my guilty pleasure. There were days I lived on the small packages of inexpensive, sodium filled broth. After trying this more authentic (and delicious) version, I will never go back.
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings 4
Calories 271kcal
Author While It's Cooking


Ramen Egg

  • 4 large egg
  • .25 cup soy sauce low sodium
  • .25 cup rice vinegar
  • .75 cup water


  • 1 tbsp vegetable oil
  • 1 medium yellow onion diced
  • 4 cloves garlic minced
  • 1 tbsp chili garlic sauce
  • 1 tbsp fish sauce
  • 1/2 cup soy sauce low sodium
  • 2 tbsp rice vinegar
  • 4 oz shiitake mushrooms sliced
  • 2 boneless pork chops 1-inch, fat trimmed, and thinly sliced
  • 4 cups chicken broth low sodium
  • 1 cup water
  • 2 pkg yakisoba noodles

Optional Toppings

  • green onion sliced
  • sesame seed
  • cilantro
  • crushed red pepper
  • chili garlic sauce
  • water chestnuts
  • radish thinly sliced
  • bean sprouts
  • bamboo shoots
  • carrot shredded


Prepare the Ramen Egg

  • Whisk together the ¼ cup of soy sauce, ¼ cup of rice vinegar and ¾ cup water, set aside.
  • Prepare an ice bath by filling a bowl with ice and water.
  • Bring a pot of water to boil (make sure there is enough water to cover the eggs). When boiling, carefully lower the eggs into the water using a slotted spoon or spider. Reduce heat if
    necessary to keep the water just barely boiling.
  • Cook for seven minutes, then remove from pot and place eggs in the ice bath.
  • Leave in the ice bath for 3 minutes. Remove from ice bath and gently peel (egg will be soft).
  • Place peeled eggs in the marinade and make sure they are completely covered with the marinade. Leave in the marinade for at least as long as your ramen broth is cooking and as long as several hours or overnight (I usually don't plan far enough ahead to marinade them longer than the 30 minutes to an hour that I let my broth simmer). If marinading longer than the hour your broth is cooking, store in the refrigerator and reheat the egg in the ramen broth (don’t leave in the broth very long before serving or the egg will overcook).

Prepare Broth

  • The broth develops flavor over time, so I try to start it as early as I can (I've been known to start it mid-morning and let it slowly simmer all day). Cook at least 60 minutes, but it will be
    better if it cooks longer.
    Pork Ramen Soup - Broth
  • Heat a large pot or dutch oven over medium high heat. Add the onion and saute until starting to soften, about 5 minutes.
  • Add the sliced mushrooms and saute for another 2-3 minutes.
  • Add the garlic and ginger and stir fry for about 30 seconds, just until fragrant so that they don’t burn.
  • Add the chicken broth and 1 cup of water, soy sauce, rice vinegar, fish sauce, chili garlic sauce, stir to combine. Bring back to a simmer. And let simmer until about 10 minutes before
    you want to serve.

Prepare Noodles

  • *Fresh yakisoba noodles (one package is about 7 ounces. Use three packages if you like lots of noodles. Fresh noodles are usually found in the produce section of the grocery store) You can use the noodles from an instant ramen if that’s what you have on hand. If using that, follow package directions to cook the noodles, but do not add seasoning packet.

    If using fresh noodles, bring a pot of water to a boil. When boiling, add the noodles and simmer for 3 minutes.
  • Strain and rinse with water.
  • Divide noodles into your serving bowls and add ramen egg (sliced in half).

Cook Pork & Serve

  • When your egg and noodles are ready and broth has been simmering for at least 60 minutes, add thinly sliced pork to broth (I like to lower it in a mesh strainer so that I can easily lift it out of the broth to check to see if it is done and plate it. Simmer for 3-5 minutes until pork is cooked through.
  • Add several slices to top of noodles.
  • Add whatever optional toppings you like and ladle broth over the top of everything.
    ramen noodles with broth

Make it a Meal...

  • Ramen noodles are one of those amazing meals where you don't need anything else and it is fabulous. If I really wanted to serve it with something, I would probably go with pan fried dumplings, cream cheese wontons, or an egg roll.


While It's Cooking...

Slurping ramen noodles is not rude in Japan - it is expected! Slurping noodles allows them a chance to cool before reaching your tongue and saves you from being burned by hot broth.
Some other fun facts about ramen:
  • Ramen is now considered a Japanese food, but it actually is believed to have originated in China. Ramen comes from the Chinese word lamein (It is the Japanese pronunciation of Lo Mein). China consumes more ramen than any other country in the world.
  • Ramen was the first type of noodle served in space.
  • If the noodles inside a ramen noodle package were straightened out and laid end to end, it would be about 51 meters (about 167 feet or just over the size of a football field)
For more interesting facts about ramen, click here.


Calories: 271kcal | Carbohydrates: 11g | Protein: 29g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 255mg | Sodium: 3980mg | Potassium: 769mg | Fiber: 2g | Sugar: 4g | Vitamin A: 306IU | Vitamin C: 19mg | Calcium: 70mg | Iron: 3mg
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While It's Cooking

I love cooking. Always have. As a busy mother of two young kids, oftentimes the best time I have to pick up a cookbook or explore a new idea is while food is cooking. Sometimes I use that time to explore more about the meal I am preparing - the food, the traditions, the culture. Sometimes I use that time to figure out what I'm going to cook next and delve deeper into ingredients and techniques to experiment with. Usually while I'm cooking my family leaves me alone in the kitchen and I can enjoy a rare moment to myself. One of my favorite times of the day is "While It's Cooking."

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