I made this soup two days in a row. One day I had it for breakfast, lunch, and dinner. It is that good! I love Real Simple recipes and this one is a big hit! Don’t change one thing until you make it at least once then you can substitute tofu, chicken, or shrimp for the pork. I love it! The ingredients are fresh and full of flavor. The fresh ginger is unbelievable! Once you and your family discover this fresh flavored dish you will go back to it again and again. It is one of the best soups that I have ever had!
The recipe says that it serves 4. I think it should be 6. There were leftovers for me and I found that after sitting in the fridge the noodles soaked up much of the liquid. Adding another can of chicken broth worked perfectly. The only drawback of having leftovers is the ramen noodles do get a little soggy, but I did not mind. The flavor is still there and even better the next day.
As with most recipes there is some pre-prep that should be done. Get all the vegetables washed and cut before you start.
The actual cooking time takes less than 10 minutes. I am definitely showing my high school students this recipe. I just have to figure out a way for 28 students to taste it. These noodles are a mile long!
Now that the weather is a little cooler this recipe is sure to please all.
Pork Ramen Soup from Real Simple ( the only change I made was to add a little Tabasco when serving )
Yield: 4-6 servings
1 tablespoon canola oil
2 boneless pork chops (1/2 inch thick; about 1/2 pound total)
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
- 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.
- 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.
- Serve the soup topped with the pork, carrot, radishes, cilantro, and scallion greens.