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Pork Ramen BowlsPork Ramen Bowls
Pork Ramen Bowls

Pork Ramen Bowls

A fast and easy ramen recipe featuring boneless pork tenderloin, egg, edamame and green onion.
Twin Cities blogger greens & chocolate
Twin Cities blogger greens & chocolate
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Recipe - ST. LOUIS PARK (+Wines & Spirits)
Recipe: Pork Ramen Bowls
Pork Ramen Bowls
0
Servings4
0
Ingredients
4 eggs
1 pound boneless pork loin, thinly sliced
2 tablespoons canola oil
1 teaspoon fresh ginger, minced
1/4 cup scallions, thinly sliced
2 cloves garlic, minced
6 cups vegetable broth
2 tablespoons miso paste
2 tablespoons soy sauce
2 tablespoons rice vinegar
10 ounces ramen noodles, (if using the kind with the flavor packet, discard the flavor packet)
1 cup frozen or fresh edamame
1-2 teaspoons Sriracha (depending on how spicy you prefer)
additional sliced scallions, for topping
Directions
  1. Place eggs in large pot and cover with water. Bring to a boil, then remove from heat and let sit for 10 minutes. Once eggs are done, in the same pot heat canola oil over medium-high heat.
  2. Add sliced pork and cook until no longer pink. Add ginger, scallions and garlic, cooking another minute until they are releasing fragrance.
  3. Add vegetable broth, miso paste, soy sauce, rice vinegar and noodles.
  4. Bring to a boil, then reduce the heat and cook until noodles are softened, about 5-7 minutes. Add edamame, and cook another 2-3 minutes.
  5. Add Sriracha until spice preference is reached.
  6. Ladle into bowls, then top with halved eggs and additional sliced scallions. Slurp away and enjoy!
0 minutes
Prep Time
0 minutes
Cook Time
4
Servings

Shop Ingredients

Makes 4 servings
4 eggs
L&B Pasture Raised Organic Large Brown Eggs
L&B Pasture Raised Organic Large Brown Eggs, 12 Each
$5.99$0.50 each
1 pound boneless pork loin, thinly sliced
L&B Duroc Premium All-Natural Pork Whole Tenderloin
L&B Duroc Premium All-Natural Pork Whole Tenderloin, 1 Pound
$9.99 avg/ea$9.99/lb
2 tablespoons canola oil
Wesson Canola Oil
Wesson Canola Oil, 24 Ounce
$4.19$0.17/oz
1 teaspoon fresh ginger, minced
Ginger Root
Ginger Root, 1 Pound
$6.99/lb$6.99/lb
1/4 cup scallions, thinly sliced
Green Onions Bunched
Green Onions Bunched, 1 Each
$1.49
2 cloves garlic, minced
Fresh Garlic Bulb
Fresh Garlic Bulb, 0.2 Pound
$1.40 avg/ea$6.99/lb
6 cups vegetable broth
L&B Organic Vegetable Broth
L&B Organic Vegetable Broth, 32 Ounce
Huge Deal
$3.29 was $4.79$0.10/oz
2 tablespoons miso paste
Cold Mountain Red Miso Paste
Cold Mountain Red Miso Paste, 14 Ounce
$9.49$0.68/oz
2 tablespoons soy sauce
Kikkoman Soy Sauce
Kikkoman Soy Sauce, 5 Ounce
$2.29$0.46/oz
2 tablespoons rice vinegar
Nakano Rice Vinegar
Nakano Rice Vinegar, 12 Ounce
$4.69$0.39/oz
10 ounces ramen noodles, (if using the kind with the flavor packet, discard the flavor packet)
Ocean's Halo Organic Ramen Noodles
Ocean's Halo Organic Ramen Noodles, 4 Each
$5.99$1.50 each
1 cup frozen or fresh edamame
Seapoint Farms Edamame Shelled Soybeans
Seapoint Farms Edamame Shelled Soybeans, 12 Ounce
$3.99$0.33/oz
1-2 teaspoons Sriracha (depending on how spicy you prefer)
L&B Sriracha Chili Sauce
L&B Sriracha Chili Sauce, 16.9 Ounce
$5.69$0.34/oz
additional sliced scallions, for topping
Green Onions Bunched
Green Onions Bunched, 1 Each
$1.49

Directions

  1. Place eggs in large pot and cover with water. Bring to a boil, then remove from heat and let sit for 10 minutes. Once eggs are done, in the same pot heat canola oil over medium-high heat.
  2. Add sliced pork and cook until no longer pink. Add ginger, scallions and garlic, cooking another minute until they are releasing fragrance.
  3. Add vegetable broth, miso paste, soy sauce, rice vinegar and noodles.
  4. Bring to a boil, then reduce the heat and cook until noodles are softened, about 5-7 minutes. Add edamame, and cook another 2-3 minutes.
  5. Add Sriracha until spice preference is reached.
  6. Ladle into bowls, then top with halved eggs and additional sliced scallions. Slurp away and enjoy!