Spicy Ramen Noodle Soup with Pork

• 8 oz ramen noodles, divided (use just the noodles, discard seasoning packet)
• 12 oz thinly sliced pork loin
• 2 cups chicken broth
• 2 cups water
• 2 tbsp soy sauce
• 1 tbsp chili garlic sauce
• 1 tsp smoked paprika
• 1 cup sliced mushrooms
• 1/2 cup diced carrots
• 2 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 2 green onions, sliced
• 1 tbsp sesame oil
• 1 tsp chili oil for serving

Steps

1. 1 In a large pot, heat sesame oil over medium heat. Add garlic and ginger, sauté until fragrant.
2. 2 Add pork slices, cooking until browned.
3. 3 Stir in mushrooms and carrots, cooking until softened.
4. 4 Pour in chicken broth, water, soy sauce, chili garlic sauce, and smoked paprika. Bring to a boil.
5. 5 Add ramen noodles, breaking them in half if necessary. Cook until noodles are tender.
6. 6 Ladle soup into bowls, garnish with green onions and a drizzle of chili oil.

Equipment

• Large pot
• Cutting board
• Knife

Variations

• Substitute pork with shrimp or tofu for a different twist.
• Add a soft-boiled egg for a classic touch.

Substitutions

• Use shiitake mushrooms for an umami boost.
• If pork loin isn't available, substitute with ground pork.

Pairings

• Pairs well with a crisp Asian pear or a light green tea.

Nutrition

Tips

• For extra spice, add more chili garlic sauce or a dash of hot sauce.
• If you prefer a richer broth, use a mix of chicken and pork stock.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.

Freezing: Freezes well for up to 1 month. Thaw in the refrigerator overnight before reheating.

Serving Suggestions

• Serve with a side of steamed dumplings or a fresh Asian slaw.

FAQ