A cozy, garden-friendly bowl you can make in under an hour
Ingredients (Serves 2–3)
Broth:
- 4 cups chicken or pork broth
- 1–2 cups water (as needed)
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 garlic clove, smashed
- 1-inch ginger, sliced
- 1 small piece kombu (optional but delicious)
Pork:
- 1/2 lb pork shoulder or pork belly, sliced thin
- 1 tbsp soy sauce
- 1 tbsp mirin or rice vinegar
- 1 tsp sugar or honey
- Pinch of salt and pepper
Noodles & Toppings:
- 2 packs ramen noodles
- Bok choy, spinach, napa cabbage, or chard
- Carrots or radishes (sliced thin)
- Soft-boiled eggs
- Green onions
- Chili oil (optional)
Instructions
1. Build the broth
Simmer broth, water, garlic, ginger, kombu, soy sauce, and sesame oil for 15 minutes.
Remove kombu before it gets slimy.
2. Cook the pork
In a skillet, sear pork slices in a little oil.
Add soy sauce, mirin, and sugar; cook until glazed and caramelized.
3. Prep the noodles
Boil separately according to package directions.
Drain and set aside.
4. Cook the veggies
Simmer hearty vegetables in the broth for 2–3 minutes.
Add leafy greens at the end so they stay bright.
5. Assemble
Place noodles in bowls.
Ladle broth and veggies over them.
Add caramelized pork, soft-boiled egg, and green onions.
Finish with chili oil if you like heat.
6. Eat immediately
Ramen waits for no one.