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–+ servings
Chipotle pork ramen bowl with soft-boiled egg, corn, scallions, and savory broth

Pork Ramen Bowl

40aprons.com/meal-prep-sunday/
So delicious, this soup has a rich, smoky ramen broth, while leftover chipotle pork adds tender, savory protein to every bowl. Finish off with jammy eggs, charred corn, scallions, and chili oil and enjoy!
Prep 10 minutes
Cook 15 minutes
Total 25 minutes
Recipe Makes (Approximate): 4

Equipment

  • medium saucepan
  • Large saucepan
  • Small saucepan
  • Fine-mesh strainer or slotted spoon
  • Microplane or fine grater
  • ladle

Ingredients

For the Broth

  • 3 cups reserved pork braising liquid, chilled and skimmed of excess fat
  • 3 cups low-sodium chicken broth
  • 2 tablespoons soy sauce
  • 2 tablespoons toasted sesame oil
  • 1½ tablespoons freshly grated ginger

For the Ramen Bowls

  • 4 portions fresh or dried ramen noodles
  • 2 cups chipotle braised pork, warmed
  • 4  large soft-boiled eggs, peeled and halved
  • 1 cup charred or roasted corn kernels
  • 4 medium scallions, thinly sliced

To Finish

  • 2 teaspoons sesame seeds, or to taste
  • chili oil, to taste
  • 2 nori sheets, cut into strips, optional

Instructions

Prepare the Broth

  • If the reserved pork braising liquid is cold, remove and discard the solidified layer of fat from the surface. Add 3 cups skimmed braising liquid and 3 cups low-sodium chicken broth to a medium saucepan.
  • Add 2 tablespoons soy sauce, 2 teaspoons toasted sesame oil, and 1½ teaspoons freshly grated ginger. Stir well and bring the broth to a gentle simmer over medium heat.
  • Simmer for 5 to 7 minutes to blend the flavors. Taste and add more soy sauce for saltiness or a splash of chicken broth if the broth tastes too concentrated.

Cook the Noodles

  • While the broth simmers, cook 4 portions ramen noodles in a separate pot according to the package directions.
  • Drain the noodles well. Divide them evenly among 4 large serving bowls.

Assemble the Ramen Bowls

  • Ladle the hot broth evenly over the noodles.
  • Divide 2 cups warmed chipotle braised pork, 4 halved soft-boiled eggs, 1 cup charred corn kernels, and 4 sliced scallions among the bowls.
  • Finish each bowl with sesame seeds and chili oil to taste. Add nori strips, if using, and serve immediately.

Recipe Notes

Braising liquid: Chill it first so the excess pork fat rises and firms on the surface, making it easy to remove. 
Ramen noodles: Fresh or dried noodles both work. Cook them separately rather than directly in the broth so excess starch doesn’t make the broth cloudy or overly thick.
Soft-boiled eggs: You can make ahead and refrigerate them unpeeled for up to 3 days. For jammy yolks, simmer large eggs for about 7 minutes, then transfer them straight to an ice bath.
Chicken broth: Low-sodium broth gives you more control because both the pork braising liquid and soy sauce already contain salt. Taste the finished broth before adding any extra seasoning.

Nutrition Information (Approximate)

Calories: 308calProtein: 24gFat: 19gSaturated Fat: 5gCholesterol: 68mgSodium: 1369mgPotassium: 555mgTotal Carbs: 12gFiber: 1gSugar: 3gNet Carbs: 11gVitamin A: 247IUVitamin C: 5mgCalcium: 52mgIron: 2mg
Recipe By: Cheryl Malik
https://40aprons.com/meal-prep-sunday/