Pork Ramen Soup
Prep time
Cook time
Total time
Slightly adapted from Real Simple.
Serves: 4
  • 1 tablespoon canola oil
  • 2 boneless pork chops (1/2 inch thick; about ½ pound total)
  • kosher salt and black pepper
  • 8 scallions, sliced, white and green parts separated
  • 1 2-inch piece fresh ginger, peeled and sliced
  • 6 cups low-sodium chicken broth (preferably homemade)
  • 1 tablespoon white wine or mirin
  • 2 3-ounce packages ramen noodles (discard the seasoning packets)
  • 1 tablespoon soy sauce
  • 2 teaspoons rice wine vinegar
  • 1 large carrot, grated
  • 2 radishes, halved and thinly sliced
  • ½ cup fresh cilantro leaves
  1. Heat a Dutch oven over medium heat for 5 minutes. Add the oil. Season the pork with ΒΌ teaspoon each salt and pepper and cook until cooked through, 4 minutes per side. Place on a plate, cover with foil, and let rest for 5 minutes before thinly slicing.
  2. Tun the heat to low and add the scallion whites and ginger to the drippings in the Dutch oven. Cook, stirring, until softened, 30 seconds to 1 minute. Add the broth and wine and bring to a boil. Add the noodles and boil, stirring occasionally, until tender, 2 to 3 minutes. Stir in the soy sauce and rice wine vinegar. Pour any juices from the pork that have collected on the plate into the soup.
  3. Serve the soup in big bowls topped with the pork, carrot, radishes, cilantro, and scallion greens.
Recipe by Big Girls Small Kitchen at http://www.biggirlssmallkitchen.com/2012/10/pork-ramen-soup.html