Pork Ramen Soup

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


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


Filed under Main dish

29 responses to “Pork Ramen Soup

  1. kat

    Yummy! I need to make this, the weather is going to get chilly here in the Chi! I look forward to reading more awesome recipes from you!

  2. i made this at home and i used chicken

  3. Maddie Langley 3rd

    You need to chop the veggies ahead of time.

  4. Jennifer

    I learned that adding radish can help add color to the soup and the carrots help too.

  5. Gracie Nauman

    i learned that it takes less than ten minutes to make this

  6. Courtney Brown

    I learned that you can use conola oil when preparing soups, i never knew you could!

  7. Emily Gilbert

    I learned that you can add another can of chicken broth and eat the leftovers for days.

  8. jenny borges

    The soup was very nice and good

  9. destiny parker

    i made this at home and imade it with pork and chicken it was really good

  10. olivia sizemore

    it was really good! i thought it was going to be nasty

  11. curtis

    looked and tasted great. never had it before

  12. Brea Western

    You can either use chicken or pork. I put hot sauce in mine, it gave it a better taste.

  13. carlie

    you can substitute tofu, chicken, or shrimp for the pork.

  14. nmilush

    you can use chicken also instead of pork

  15. Hannah McManus 3rd

    I learned that you can substitute the meat for pork, chicken, or shrimp. Yum.

  16. james

    i learned how to make this soup

  17. Cierra

    I Never Knew That Putting The Vegetables In All Together With Broth Would Cook THe Veggies And Alter The Taste.

  18. Tiffani Willis

    Make sure you dont over cook your chicken before you put it in your soup.

  19. Brian Morrison

    use a dutch oven

  20. breanna swanson

    when preparing this meal it is major not to burned the meat (in my lab it was chicken). our meat was slight scorched but did not change the flavor

  21. Karim

    This soup was surprising good.

  22. yuseff carpenter

    it was alright

  23. JAsmine

    this was really good i didnt know how to butterfly a chicken till we did this, and i learned that there are many different ways to make ramen soup.

  24. Dedriana Mims

    I learned that if you leave the oil in the dutch oven by itself too long, it will burn and create unnecessary smoke.

  25. nestor gonzalez

    I learned if you put the top on the noodles well cook faster

  26. ariana

    i learned that if you don’t have enough noodles you can half the recipe to make enough for you and another person.

  27. taylor

    i learned how to make soup from scratch

  28. rachael

    this soup was very colorful and looked very good!

  29. Cody W

    You can use chicken instead of pork

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