Pork Ramen Noodle Soup

• 8 oz pork loin, thinly sliced
• 4 cups chicken broth
• 2 cups water
• 2 ramen noodle cakes, seasoning packets discarded
• 1 cup sliced mushrooms
• 1/2 cup diced carrots
• 1/2 cup diced celery
• 3 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 2 tbsp soy sauce
• 1 tsp sesame oil
• 2 green onions, thinly sliced
• 1 soft boiled egg, optional
• 1 tsp chili oil, optional

Steps

1. 1 Heat sesame oil in a large pot over medium heat.
2. 2 Add garlic and ginger, sauté for 1 minute until fragrant.
3. 3 Add sliced pork and cook until just browned.
4. 4 Stir in mushrooms, carrots, and celery, cooking until softened.
5. 5 Pour in chicken broth and water, bring to a boil.
6. 6 Add ramen noodles, breaking them up with your hands.
7. 7 Reduce heat and simmer for 3 minutes until noodles are tender.
8. 8 Stir in soy sauce and adjust seasoning if needed.
9. 9 Ladle into bowls and garnish with green onions, soft boiled egg, and chili oil if desired.

Nutrition

Tips

• For a richer flavor, use homemade chicken broth.
• Feel free to swap in any veggies you have on hand.
• If you prefer a spicier kick, add more chili oil or a splash of sriracha.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave.

Serving Suggestions

• Serve with kimchi on the side for a tangy contrast.
• Pair with a cold beer or a hot cup of jasmine tea.

FAQ