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.
- 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
- 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!