Pork Ramen Soup

Pork Ramen Soup
José Picayo
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preparation
30
minutes
cooking
30
minutes
Serves 4

Ingredients

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

 

Dawn Perry
October 2012

Nutritional Information

  • Per Serving
  • Calories 315
  • 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
What does this mean? See Nutrition 101.

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