Spicy Pork Ramen

Spicy Pork Ramen takes less than 20 minutes to make. A flavourful broth with a secret ingredient for extra depth of flavour, ramen noodles, spicy pork is comfort in a bowl, especially for cold winter days.

Course Soup

Cuisine Asian

Prep Time 10

Cook Time 15

Servings people

Calories 311kcal

Author Subhasmita

Ingredients

For Broth

4-5 cups Low Sodium Chicken Stock
2 packages Instant Ramen Noodles
1 Packate Ramen Seasoning
1 teaspoon Toasted sesame oil

For Spicy Pork

2 teaspoons Oil
8 ounce minced Pork
1 tablespoons Minced Garlic
1 teaspoon Grated ginger
⅓ cup Chopped Green Onion (only the white part)
1.5 tablespoon Soy Sauce
2 teaspoon Mirin
1 teaspoon Sambal Olek or Chilli garlic paste (ref note 2)
1 tablespoon White miso (heaping tablespoons)

For Toppings

1 tablespoons Butter
¾ cup Sweetcorn kernel
3-4 baby bok choy sliced lengthwise
3 Soft boiled eggs
carrot cut into match sticks
green onion chopped
chilli crisp

Instructions

To hot oil in a soup pot, add minced pork. Stir fry for two minutes on high heat. Keep breaking any large lumps of meat. Add in chopped white onion, ginger, and garlic. Saute for another one minute until raw smell of garlic is gone and pork doesn't look pink anymore.
Add in white miso, soy sauce, sambal/chilli garlic paste, mirin to the skillet. Mix everything well and stir fry for another minute until the pork is nicely caramelized. Keep scraping the corner and bottom of the pot to avoid burning.
Take half of the caramelized cooked pork out of the pot to use it as topping. Keep it covered to avoid drying out.
To the remaining pork in the skillet, empty one packet of ramen seasoning. 5 cups of chicken stock. Stir and bring everything to a boil. Reduce heat to medium. Season the broth with sesame oil.
Add in the blocks of dry ramen noodles to the soup base and let it cook until the noodles are tender and cooked through.

Notes

Miso paste gives a depth of flavour and umami to the soup broth. If you can't get hold of miso paste, add 1/2 tablespoon more of each fish sauce and soy sauce.
Chilli garlic sauce is a very common condiment in Asian cusine. It varies in spice level, so adjust the quantity as per taste. If you don't have Chilli garlic paste, you can add any hot sauce like Sriracha and 1/4 teaspoon of garlic powder to the sauce mixture.

Nutrition