Summer Veggie Brothless Pork Ramen
with Asparagus, Heirloom Tomatoes, Corn & Pickled Cuke
- Fish
- Soy
- Wheat
- Eggs
- Sesame
If you've never tried Japanese mazemen—a brothless ramen dish featuring chewy noodles tossed with all kinds of mix-ins—you're in for a treat. Here, you'll pair the ramen noodles with seared pork and a generous dose of veggies (think: corn, asparagus, heirloom tomatoes, and picked cucumber). A sweet soy sesame sauce ties all of the elements of the dish together!
Ingredients
1 unit
Corn
12 milliliters
Ponzu Sauce
(Contains: Fish, Soy, Wheat)
5 teaspoon
Rice Wine Vinegar
4 ounce
Heirloom Grape Tomatoes
6 ounce
Asparagus
4 tablespoon
Spicy Mayo
(Contains: Eggs, Soy, Wheat)
1 unit
Mini Cucumber
4 tablespoon
Sweet Soy Glaze
(Contains: Sesame, Soy, Wheat)
1 tablespoon
Sesame Oil
(Contains: Sesame)
1 unit
Crispy Fried Onions
(Contains: Wheat)
1 teaspoon
Garlic Powder
4.5 ounce
Ramen Noodles
(Contains: Wheat)
1 thumb
Ginger
10 ounce
Pork Chops
Not included in your delivery
teaspoon (tsp)
Black Pepper
teaspoon (tsp)
Salt
½ teaspoon (tsp)
Sugar
1 tablespoon (tbsp)
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
-
Adjust rack to middle position and preheat oven to 425 degrees. Bring a large pot of salted water to a boil. Wash and dry produce.
-
Trim and discard woody bottom ends from asparagus; cut stalks crosswise into 1-inch pieces. Trim and halve cucumber lengthwise; slice into ¼-inch-thick half-moons. Drain corn; pat dry with paper towels. Peel and mince or grate ginger. Halve tomatoes.
-
Toss asparagus on a baking sheet with a drizzle of oil, half the garlic powder (you’ll use the rest later), salt, and pepper. Roast on middle rack until lightly browned and tender, 8-10 minutes.
-
In a large bowl, whisk together sesame oil, ponzu, and sweet soy glaze. Set aside until ready to use in Step 6.
-
In a medium microwave-safe bowl, add cucumber, vinegar, 1 TBSP water, ½ tsp sugar, and a pinch of salt (2 TBSP water and 1 tsp sugar for 4 servings). Stir to combine. Cover tightly with plastic wrap. Microwave until cucumber is slightly softened and warmed through, 30-45 seconds.
-
Carefully remove plastic wrap and stir. Set aside to pickle, stirring occasionally.
-
Pat pork* dry with paper towels; season all over with remaining garlic powder, salt, and pepper.
-
Heat a drizzle of oil in a large pan over medium-high heat. Add pork; cook until browned and cooked through, 4-6 minutes per side.
-
Turn off heat; transfer pork to a cutting board. Wipe out pan.
-
Heat a drizzle of oil in pan used for pork over medium heat. Add corn and ginger to hot pan. Season with salt and pepper. Cook, stirring, until corn is warmed through and ginger is fragrant, 30-60 seconds.
-
Once water is boiling, add noodles to pot. Cook, stirring occasionally until tender, 1-2 minutes.
-
Drain and immediately transfer to bowl with sweet soy sesame sauce. Toss to combine. Taste and season with salt and pepper.
-
Thinly slice pork crosswise.
-
Divide sweet soy sesame noodles between bowls. Top with gingery corn, pork, asparagus, pickled cucumber, tomatoes, and crispy onions in separate sections. Drizzle with spicy mayo to taste. Serve. TIP: Before eating, toss everything together in the bowl for a true mazemen eating experience!
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the diverse flavors, with the sweet soy sesame sauce and gingery corn being highlights. Some found it too sweet or clashing.
- Ease of prep: Several noted it was time-consuming with many steps. Consider streamlining the process or offering shortcuts for busy nights.
- Suggestions: Try stir-frying the pork to save time. Some preferred chicken or would like a vegetarian option with edamame.
- Leftovers: A few enjoyed it cold the next day, making it great for meal prep. Consider offering tips for storing and reheating.
- Veggies: Most loved the veggie variety, but some found tomatoes out of place. Consider offering vegetable substitution options.
Reviews from our home cooks
I loved the idea of a summer ramen, the veggie-forward of it was lovely and the ramen & soup base were very pleasant either hot or cold (cold summer noodles being a very Japanese thing). I did put chicken with mine for extra protein but could have used edamame instead; also I topped with crispy ginger wonton strips. Would definitely make this again, hope I get the chance before summer is over!
Loved the variety of vegetables- heirloom tomatoes corn & asparagus- soy ramen noodles - great! Oh, nice not to have crumbled meat - the sliced pork was a good add - we put some of the ginger on the meat -
This meal was fantastic! So many colors, textures and flavors. The asparagus was especially complimentary to the dish. It was a bit of work, but well worth the effort. Please keep this dish as we will certainly order it again!
Delicious and plenty of food; I liked the variety in veggies; would want to order year round; added mushroom seasoning to chicken for some mushroom flavor; how long items cooked for versus step order just needs improvement
Normally I'd be asking for more veggies, this recipe was almost veggie overload. Too many steps, overall the end result was good but it was rather complicated to cook.
Nice summer spin on ramen. Yummy flavor. I mixed all veggies with noodles then served. Pork on top.
Enjoyed the dish. I did add the asparagus and tomatoes to the corn mix to warm it all back through vs cold tomatoes. Very tasty!
I recommend letting us replace the veggies if we want. I don't like asparagus, but I had fresh green beans and carrots from my garden to use. 10/10 in this recipe.
The meal had asian fusion flavors and a variety of veggies that came together nicely. I enjoyed it.
Super tasty!!! The flavors mixed beautifully and lingered on our tongues. Left us craving more. But the amount was just perfect. Must order again and again.
