Pork Ramen in a Shoyu-Style Broth
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Pork Ramen in a Shoyu-Style Broth

Pork Ramen in a Shoyu-Style Broth

Bok Choy, Chili Garlic Oil & Crispy Onions

Nothing says comfort quite like homemade ramen, that soul-stirring combination of umami-rich broth, tender meat and veggies, and a tangle of chewy noodles. In this spin, you’ll build a sumptuous bowl of soy-infused ramen broth packed with hearty ground pork plus bok choy, napa cabbage, and spinach for a big dose of wholesome greens. Add the noodles, and top with homemade chili-garlic oil and fried onions for crispy contrast. But what’s the very best part (besides the whole thing?) You’ll pull it all off in a lightning-fast 15 minutes, so get those chopsticks ready, cause soup’s on!

Tags:
New
•Easy Prep
•Quick
Allergens:
Soy
•Wheat
•Sesame

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time15 minutes
Prep Time
DifficultyEasy

Ingredients

serving amount

2 unit

Scallions

1 clove

Garlic

10 ounce

Ground Pork

2 unit

Chicken Stock Concentrate

2 unit

Pork Ramen Stock Concentrate

2 tablespoon

Soy Sauce

(Contains Soy, Wheat)

1 tablespoon

Sesame Seeds

(Contains Sesame)

1 tablespoon

Sesame Oil

(Contains Sesame)

1 teaspoon

Chili Flakes

4.5 ounce

Ramen Noodles

(Contains Wheat)

4 ounce

Bok Choy and Napa Cabbage

5 ounce

Spinach

1 unit

Crispy Fried Onions

(Contains Wheat)

Not included in your delivery

2 teaspoon

Cooking Oil

Salt

Pepper

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Nutrition Values

/ per serving
Calories830 kcal
Fat44 g
Saturated Fat13 g
Carbohydrate67 g
Sugar8 g
Dietary Fiber5 g
Protein35 g
Cholesterol95 mg
Sodium2530 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Pot
•Small Bowl
•Plastic Wrap

Instructions

Prep
1

• Wash and dry produce. • Trim and slice scallions, separating whites from greens. Peel and mince or grate garlic. • Drizzle oil in a hot large pot. Add pork* and scallion whites; season with salt and pepper. Cook, breaking up meat into pieces, until browned, 2 minutes (it will finish cooking in Step 3).

Heat
2

• To pot with pork mixture, add 3½ cups water, chicken stock concentrates, pork ramen stock concentrates, and half the soy sauce (7 cups water and all the soy sauce for 4); cover and bring to a simmer. • Meanwhile, in a small microwave-safe bowl, mix sesame seeds, garlic, half the sesame oil (all for 4), a drizzle of oil, a big pinch of salt, and as many chili flakes as you like. Cover with plastic wrap and microwave until fragrant, 30 seconds.

Simmer
3

• Once broth is simmering, reduce heat under pot to medium. Add noodles, bok choy and napa cabbage, and spinach; simmer, stirring, until noodles are tender and pork is cooked through, 2 minutes. • Taste and season with salt and pepper if desired.

Serve
4

• Divide ramen between large soup bowls. Stir in as much chili garlic oil as you like. • Top with scallion greens and a few crispy onions. Serve. TIP: Don’t add all the onions just yet! Add them as you eat to keep them nice and crispy.

Ground Pork is fully cooked when internal temperature reaches 160°.