Pork and Vegetable Ramen
A quick, comforting bowl of ramen with tender pork, leafy greens, and a soft-boiled egg in a savory broth. Ready in about 20 minutes, perfect for a weeknight dinner.
- Total time
- 20 min
- Servings
- 2
- Calories
- 520
- Protein
- 32g
Ingredients
- 2 packages ramen noodles
- 8 oz pork loin or shoulder, thinly sliced
- 4 cups baby spinach or bok choy
- 3 stalks green onions, sliced
- 2 large eggs
- 4 cups low-sodium chicken or vegetable broth
Instructions
- 1
Bring a small pot of water to a boil, add the 2 eggs, and cook for 6-7 minutes for soft-boiled. Transfer to ice water, peel, and set aside.
- 2
In a large pot, bring the 4 cups broth to a simmer over medium heat. Add the 8 oz pork slices and cook until just pink, about 3-4 minutes.
- 3
Add the 2 packages ramen noodles and 4 cups spinach to the pot. Cook until noodles are tender and spinach is wilted, about 3 minutes.
- 4
Ladle the ramen into bowls, top with the halved eggs and 3 sliced green onions. Add soy sauce, chili flakes, or sesame oil if you like.
- 5
Serve hot, with extra broth on the side if desired.
Tools you’ll need
- large pot
- small pot
- slotted spoon
- bowls
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