My family and I love to grab some ramen bowls in the city. So much flavor and definitely comforting in those New York fall and winter months. We have made a few simple plain ramen bowls with the packets but this is a level up without being extreme.
The ingredients are fairly simple to find and can be easily substituted without compromising the overall dish quality. The ground pork can be substituted for ground beef. Chicken bone broth adds more flavor and nutrients but can definitely be subbed for some regular chicken broth. Miso paste might be hard for you to find. You can substitute in tomato paste.
I think the second best thing about ramen is the speed to which it is prepared. This is most definitely quicker than ordering takeout.
Mushrooms, corn and scallions are a must have in this bowl. They are included in most ramen bowls when we get take out. I used frozen corn, that I warmed in some water and then drained. You can definitely use canned or fresh. The mushrooms I used were a gourmet blend of shitáke, trumpet, etc I purchased at Whole Foods. But feel free to use your baby bellas or white buttons. Just sauté them in some olive oil for 3-4 minutes (season with salt) and then set aside.
What must be mentioned is the soft boiled egg. For me, you can’t have a ramen bowl without one. Although most of my family leaves it out when we order and when we make it at home. For me the glossy egg yolk is an integral part of the dish. Aesthetically and palate wise, I need it in the bowl!
Spicy Pork Ramen Bowls
- 2 tbs butter
- 2 scallions, chopped
- 2 cloves garlic, minced
- 1 tsp grated ginger
- 1/4 tsp chili pepper flakes
- 1 lb ground pork
- 1/4 cup miso paste
- 6 cups chicken bone broth
- 2 tbs low sodium soy sauce
- 2 packages dried ramen noodles
Soft Boiled Eggs:
- 4 eggs
- 1 tbs olive oil
- 8 oz mushrooms, sliced
- salt and pepper to taste
- 1 cup corn
- 2 scallions, sliced thin
- 1 jalapeño, sliced
- 1 seaweed sheet, sliced into strips
- black sesame seeds
- In a large pot, melt your butter and then add the scallions and sauté for 1 minute. Stir in the garlic, ginger and chili pepper flakes for 30 seconds.
- Next add the ground pork and use a wooden spoon to break apart the meat. Do this until the meat is browned, about 4 minutes.
- Mix in the miso paste and soy sauce. Then add the chicken bone broth, bring to a boil and reduce heat to a simmer. Cook, stirring occasionally, for 10 minutes.
- Now, add the dried ramen noodles to the pot and make sure they are covered with liquid. Cook until ramen is done, about 4-5 minutes, stirring occasionally.
Soft Boiled Eggs:
- Place your eggs in a small pot and cover with cool water. Bring water to a boil and then lower the heat to medium low and simmer for 3 minutes. Remove the eggs from the pot and place them in cold water. When cool enough to handle, remove the shells under running water (it's easier for the shell to come off this way).
- Heat your oil in a pan and add your sliced mushrooms. Sauté for a few minutes per side. Season to taste with salt and pepper.
- Divide your ramen noodles, broth and pork evenly amongst your bowls. Top with your toppings and serve warm.