The first time I went out there I got to experience something for the first time – ramen. Confession… I didn’t have my first real bowl of ramen until I was 40. It’s not because I didn’t want to try it, we just don’t have any ramen places around here!
I went with ramen, as well as some pork buns from another spot, and once again, my meal in the great PDX did not disappoint. Rich, salty broth with curly noodles, scallions, spinach, and thinly sliced pork. This soup IS a meal.
I made a chicken stock-based broth with soy sauce, rice vinegar, and a few other ingredients. We filled our bowls with mushrooms, scallions, thinly sliced grilled pork, noodles, and an egg. Craving satisfied!
Note: you can sub any protein for the pork. The last time I made it I used crispy, pan-seared tofu. You could also use chicken, beef, shrimp, mussels, clams, etc – really anything you like! Experiment with different flavors and ingredients, too – add a dash of fish sauce, dried kelp, bonito flakes, grated carrots, miso paste, sprouts, or oyster sauce.
Easy Pork Ramen
Original Recipe by Mary Ellen of Mary Ellen’s Cooking Creations
- 1 tsp olive oil
- 2 cloves of garlic, pressed
- 1 tsp ginger (I used the jarred ginger – prefer the consistency)
- 32 oz low sodium chicken broth
- 2 Tbsp low sodium soy sauce
- 1 tsp rice wine vinegar
- 1 tsp sesame oil
- 1 tsp mirin
- 1 bunch green onions – stems cut at 2 inches, the rest chopped
- 1 c sliced shiitake mushrooms
- 1 tsp miso paste
- 2 soft or hard-boiled eggs (your preference)
- 1 grilled pork chop, thinly sliced *
- 8 oz cooked noodles of your choice (soba, ramen, Chinese noodles)
- Optional: bok choy, napa cabbage, kale, or spinach
- Optional for serving: Sambal Oelek
* I season the pork chop with salt and pepper and grill it to 140 degrees; let rest 5 minutes before slicing.
- Heat olive oil in a pot
- Add the garlic and ginger; saute 1 minute
- Add the broth, soy sauce, rice wine vinegar, sesame oil, mirin, and green onion stems. Bring to a steady simmer and then reduce to a low simmer for 15 minutes.
- Remove the green onion stems and add the mushrooms. Let simmer 3 minutes.
- If using greens, add them to the pot for one minute before you are ready to serve.
- Remove from the heat and stir in the miso until combined.
- To plate: Put noodles, chopped green onions, greens, mushrooms,
and sliced pork in a bowl. Pour broth on top and garnish with Sambal and an egg.
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