I wasn’t someone who lived off of Ramen in college, so I was excited to try out this recipe. The funny part was trying to figure out where the Ramen is kept in the supermarket.
This recipe is from Real Simple, October 2012.
No substitutions were made.
Pork Ramen Soup
1 tblsp canola oil
2 boneless pork chops (1/2 inch thick; about 1/2 lb total)
kosher salt & black pepper
8 scallions, sliced, white and green parts separated
1 2-inch piece fresh ginger, peeled and sliced
6 c low-sodium chicken broth
2 3oz packages ramen noodles (discard the seasoning packets)
1 tblsp soy sauce
1 large carrot, grated
2 radishes, halved and thinly sliced
1/2 c fresh cilantro leaves – I omitted this
Heat the oil in a Dutch oven over med-high heat. Season the pork with 1/4 tsp each salt and pepper and cook until cooked through, 2 to 3 minutes per side. Let rest for 5 minutes before thinly slicing.
Add the scallion whites and ginger to the drippings in the Dutch oven. Cook, stirring, until softened, 1 to 2 minutes. Add the broth and bring to a boil. Add the noodles and boil, stirring occasionally, until tender, 2 to 3 minutes. Stir in the soy sauce.
Serve the soup topped with the port, carrot, radishes, cilantro and scallion greens.
Gosh this is some good soup, loved the ramen noodles. The ginger and scallions add a sweet and slightly pungent taste to the broth. I added the pork and carrots into the soup before serving, and topped with the radishes and scallions.