Quick 15-Minute Pork Ramen with Shoyu-Style Broth &Amp; Chili Garlic Oil

Nothing says comfort quite like a steaming bowl of homemade ramen. This soul-stirring combination of umami-rich broth, tender meat, wholesome greens and chewy noodles comes together in a lightning-fast 15 minutes. Yes, you read that right-restaurant-quality ramen from your own kitchen, no long simmering required.

In this spin on a classic, you’ll build a sumptuous soy-infused broth packed with hearty ground pork, cabbage and spinach. Top it all off with a quick homemade chili-garlic oil and crispy fried onions for a satisfying crunch. Grab your chopsticks-soup’s on!

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Ingredients

5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

2 unit Pork Ramen Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon Sesame OilView ingredient guideLike ingredientDislike ingredient

10 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

1 unit Crispy Fried OnionsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

4 ounce Coleslaw MixView ingredient guideLike ingredientDislike ingredient

4.5 ounce Ramen NoodlesView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Trim and slice scallions, separating the white parts from the green tops. Peel and mince or grate the garlic.
2. Heat a drizzle of oil in a large pot over medium-high heat. Add the ground pork and scallion whites; season with salt and pepper. Cook, breaking up the meat into pieces, until browned, about 2 minutes (it will finish cooking later).
3. To the pot, add 3½ cups water (7 cups for 4 servings), the chicken and pork ramen stock concentrates and half the soy sauce (all the soy sauce for 4 servings). Cover and bring to a simmer.
4. Meanwhile, in a small microwave-safe bowl, combine the sesame seeds, garlic, half the sesame oil (all for 4 servings), a drizzle of oil, a big pinch of salt and as many chili flakes as you like. Cover with plastic wrap and microwave until fragrant, about 30 seconds. Set aside.
5. Once the broth is simmering, reduce the heat to medium. Add the ramen noodles, coleslaw mix and spinach. Simmer, stirring occasionally, until the noodles are tender and the pork is cooked through, about 2 minutes. Taste and adjust seasoning with salt and pepper if needed.
6. Divide the ramen among large soup bowls. Stir in as much of the chili garlic oil as you like. Top with scallion greens and a few crispy fried onions. Serve immediately, adding more onions as you eat to keep them crunchy.

Recipe Tips

FAQ

Can I use a different protein instead of ground pork?

Absolutely! Ground chicken, turkey or even crumbled tofu would work well. Adjust cooking time as needed.

Can I make this ramen gluten-free?

Yes, use gluten-free ramen noodles and tamari instead of soy sauce. Check that your stock concentrates are gluten-free as well.

How do I store leftovers?

Store the broth and noodles separately in airtight containers in the fridge for up to 2 days. Reheat the broth and add the noodles just before serving to avoid sogginess.