Japanese · Dinner
Pork Bone Broth Noodle Bowl
Rich pork bone broth ladled over ramen noodles with sliced pork shoulder, jammy eggs, wood ear mushrooms, and scallion. Extra pork and a second egg lift protein well above standard ramen while soy sauce, ginger, and garlic keep the broth deeply savory and warming.
$6
20 minsPrep
40 minsCook
60 minsTotal
MediumLevel
Nutrition per serving
712Calories
66.4gProtein
30.1gFat
48.3gCarbs
9.8gSugar
5.6gFiber
2384mgSodium
492mgChol
9.4gSat Fat
1180mgPotassium
110mgCalcium
5.8mgIron
2.1mcgVitamin B12
6mgVitamin C
Goes well with
Barley Tea (Mugicha)
local
Asahi Super Dry Beer
international
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Slice the pork shoulder thinly against the grain. Mince the garlic, grate the ginger, and slice the scallion and mushroom. Lay everything out near the stove.
2
Boil
Lower the 2 eggs into boiling water over high heat and cook for exactly 6.5 minutes for a jammy set, then transfer to cold water, peel, and halve.
3
Simmer
Combine the chicken stock, garlic, and ginger in a saucepan over medium heat and simmer gently for 10 minutes until the broth turns pale gold and smells savory.
4
Boil
Cook the ramen noodles in boiling water over high heat for 3 to 4 minutes until tender but springy, then drain well to prevent starch cloudiness.
5
Season
Stir soy sauce, sugar, and salt into the simmering broth over medium-low heat for 2 minutes until the seasoning dissolves and tastes rounded.
6
Simmer
Add bean sprouts and mushroom to the broth and simmer over medium-low heat for 2 minutes until the sprouts soften slightly and the mushroom turns glossy.
7
Plate
Place drained noodles in a deep bowl, ladle the hot broth and vegetables over the top, arrange seared pork and halved eggs on top, scatter scallion over the bowl, and serve immediately while steaming hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 16 oz454g pork shoulder
- 5.2 oz150g dry ramen noodles
- 3 cups720ml chicken stock
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp fresh ginger
- 44 large eggs
- 4 tbsp4 tbsp soy sauce
- 2 tsp2 tsp sesame oil
- 2/3 cup100g bean sprouts
- 1/2 cup50g mushroom
- 22 scallion
- 2 tsp2 tsp white sugar
- 1 tsp1 tsp salt
