Japanese Ramen Soup With Pork

Prep Time
Cook Time
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"From one of our national supermarkets and their free monthly magazine and their feature on ramen noodles."

Original recipe yields 4 servings


  • Serving Size: 1 (739.9 g)
  • Calories 808
  • Total Fat - 36.3 g
  • Saturated Fat - 16 g
  • Cholesterol - 599.8 mg
  • Sodium - 114356.4 mg
  • Total Carbohydrate - 52.9 g
  • Dietary Fiber - 2.5 g
  • Sugars - 4.6 g
  • Protein - 66.7 g
  • Calcium - 634.9 mg
  • Iron - 7.1 mg
  • Vitamin C - 9.8 mg
  • Thiamin - 0.2 mg

Step 1

Combine the sesame oil, 2 tablespoons of the soy sauce and half the garlic in a ceramic dish and add the pork and toss to coat and set aside for 5 mins to marinate.

Step 2

Heat the peanut oil in a large heavy-based pan over medium-low heat and add the ginger, chilli and Chinese five spice and remaining garlic and cook for 1-2 mins or until fragrant and then add the stock, 2 cups (500ml) water, mirin and remaining soy sauce and bring to the boil and then reduce heat to low and simmer for 5 mins. and then add the mushroom and snow peas and cook for 5 mins or until tender.

Step 3

Meanwhile, heat a barbecue plate or chargrill on medium and cook the pork for 2-3 mins each side for medium or until cooked to your liking and set aside for 5 mins to rest and then slice.

Step 4

While the pork is resting, cook the ramen noodles in a saucepan of boiling water for 5 mins and then drain.

Step 5

Divide the noodles among serving bowls and top with the broth mixture, egg and pork.

Tips & Variations

No special items needed.