Pork Ramen Soup

pork-ramen-soup
Photo by José Picayo
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  • Serves 4
  • Hands-On Time
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 315 calories
    • Fat 8 g
    • Sat Fat 2 g
    • Cholesterol 40 mg
    • Sodium 782 mg
    • Protein 24 g
    • Carbohydrate 37 g
    • Sugar 4 g
    • Fiber 5 g
    • Iron 1 mg
    • Calcium 42 mg
  • October 2012

Ingredients

  1. Check 1tablespoon canola oil
  2. Check 2 boneless pork chops (1/2 inch thick; about 1/2 pound total)
  3. Check kosher salt and black pepper
  4. Check 8 scallions, sliced, white and green parts separated
  5. Check 1 2-inch piece fresh ginger, peeled and sliced
  6. Check 6cups low-sodium chicken broth
  7. Check 2 3-ounce packages ramen noodles (discard the seasoning packets)
  8. Check 1tablespoon soy sauce
  9. Check 1 large carrot, grated
  10. Check 2 radishes, halved and thinly sliced
  11. Check 1/2cup fresh cilantro leaves

Directions

  1. Heat the oil in a Dutch oven over medium-high heat. Season the pork with ¼ teaspoon each salt and pepper and cook until cooked through, 2 to 3 minutes per side. Let rest for 5 minutes before thinly slicing.
  2. Add the scallion whites and ginger to the drippings in the Dutch oven. Cook, stirring, until softened, 1 to 2 minutes. Add the broth and bring to a boil. Add the noodles and boil, stirring occasionally, until tender, 2 to 3 minutes. Stir in the soy sauce.
  3. Serve the soup topped with the pork, carrot, radishes, cilantro, and scallion greens.