Pork ramen noodle bowls will fresh ginger, scallions, miso paste, and finished off with a bit of Sriracha, if you want!
Does anyone else have visions of dorm rooms and all-nighters whenever ramen is mentioned? I vividly remember stocking up on chicken ramen noodle packages my freshman year of college, and thinking nothing of eating it for days in a row. I’d like to think my taste buds are a little more refined now (okay, they’re a LOT more refined) and I haven’t made a bowl of those salt-bomb noodles in years now aside from a couple of desperate times on backpacking trips.
But now, noodle bowls went and got cool. Or maybe I’m just way out of it and they’ve been cool for awhile, but between ramen, pho, and curry noodle bowls, you can’t hide from them. Even Panera has noodle bowls now.
I had a craving for a big bowl of noodles on a cold Sunday afternoon after a run, and thought fancy ramen would do the trick of warming me up. And oh, it did.
My version of ramen started with the thin pork chops (on sale right now!), which I cut into slices and sauteed with some ginger, garlic, and scallions. Then I added vegetable broth, miso paste, soy sauce, and rice vinegar to the pot along with a good amount of Ramen noodles and edamame.
I finished off the broth with a teaspoon of Sriracha, but if you’re not into spice you can definitely leave that out. Topped with a medium to hard boiled egg and more sliced scallions, and this turned out to be just the bowl of warmth and comfort I was looking for.
Best of all, this really doesn’t take a whole lot of time to make, especially if you have the eggs boiled ahead of time, or you use a separate pot to boil the eggs. You could also use chicken, beef, or tofu instead of pork depending on your preference.
On another note – what are your Valentine’s Day plans? We are going to assemble Baby E’s crib, cook a cozy dinner, and probably watch a movie. We are so not the going out kind on V-Day!
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Ingredients
- 4 eggs
- 1 pound boneless pork loin thinly sliced
- 2 tablespoons canola oil
- 1 teaspoon fresh ginger minced
- 1/4 cup scallions thinly sliced
- 2 cloves garlic minced
- 6 cups vegetable broth
- 2 tablespoons miso paste
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 10 oz ramen noodles if using the kind with the flavor packet, discard the flavor packet
- 1 cup frozen or fresh edamame
- 1-2 teaspoons Sriracha optional, depending on spice preference
- additional sliced scallions for topping
Instructions
- Place eggs in large pot and cover with water.
- Bring to a boil, then remove from heat and let sit for 10 minutes.
- Once eggs are done, in the same pot heat canola oil over medium-high heat.
- Add sliced pork and cook until no longer pink.
- Add ginger, scallions, and garlic, cooking another minute until they are releasing fragrance.
- Add vegetable broth, miso paste, soy sauce, rice vinegar, and noodles.
- Bring to a boil, then reduce the heat and cook until noodles are softened, about 5-7 minutes.
- Add edamame, and cook another 2-3 minutes.
- Add Sriracha, until spice preference is reached.
- Ladle into bowls, then top with halved eggs and additional sliced scallions.
- Slurp away and enjoy!
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Ramen noodles were the best in college! I don’t think I had it since then! 🙂 This noodle bowl looks fantastic! I love the edamame in here too, gorgeous!
I love this! My sister is obsessed with ramen and she would love this!
Ramen does seem to be a whole lot more popular than when we were in college! It’s definitely having a moment. 😛 Homemade is so much better than those packets, and this sounds so tasty!
I am so happy noodle bowls “went and got cool” especially when recipes like this pop up! I still have dream…I mean nightmares about dorm room ramen. Bahhhhhh! So pinning this! xo
haha oh ramen … I ate wayyy too much of it in college as well!
But this bowl … this looks so good! Hope you had a great weekend!! 🙂