Quick Pork Ramen With Carrots, Zucchini, and Bok Choy
4.9
(33)
Active Time
22 minutes
Total Time
22 minutes
You'll add the bok choy to the noodles during the last minute of cooking, and punch up a quick broth with ground pork, miso, and soaked dried mushrooms.
Ingredients
4 servings
Preparation
Step 1
Place mushrooms in a medium bowl and cover with hot water. Let sit until ready to use.
Step 2
Pour 10 cups hot water into a medium pot. Season generously with salt, cover, and bring to a boil. Cook noodles according to package directions, adding bok choy during the last minute of cooking. Drain noodles and bok choy; rinse with cold water.
Step 3
Meanwhile, heat 1 Tbsp. oil in a large pot over high. Add pork, ¾ tsp. salt, and ½ tsp. pepper and cook, stirring and breaking up meat slightly, 3 minutes. Add half of the scallions and cook, stirring occasionally, until pork is just cooked through, about 3 minutes more. Add miso and cook, stirring, until incorporated, about 30 seconds. Stir in broth, soy sauce, and 2 tsp. Sriracha.
Step 4
Drain and slice mushrooms; add to pot. Cover and bring to a low boil. Uncover pot, reduce heat to medium, and simmer 5 minutes. Taste and adjust seasonings, if necessary.
Step 5
Meanwhile, using a mandoline or the large holes on a box grater, coarsely grate carrot and zucchini until you have 1½ cups each. Divide noodles, bok choy, carrot, and zucchini among bowls. Top evenly with soup, eggs, if using, basil, and remaining scallions. Serve with additional sesame oil and Sriracha for drizzling alongside.
If you have a few extra minutes, the optional soft-boiled eggs add a wonderful richness to this dish. If you can't find fresh or dried ramen noodles, substitute spaghetti. This recipe's headnote has been updated as a part of our archive repair project.
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Reviews (33)
Back to TopI love this, with good bone broth it’s delicious. I’d do a little more 7 or 8 cups of broth for 4 peeps. A “satchet” of ramen serves two. おおいしい
Sqpt
Kennebunkport ME
12/12/2021
Really tasty! I used a steamer basket to steam the carrot and zucchini over the eggs that I was soft-boiling. Just enough steaming to make them warm and crisp tender. I also sautéed fresh shitakes with the scallions. I’ll definitely be making this again!
Anonymous
Placerville, CA
10/10/2021
Good, would add some minced garlic with the scallions. Also I've found that the broth is never hot enough to bring a bowl of noodles to a hot enough temp, so added the rinsed noodles to the broth (most of pork fell to bottom-good for the leftovers!) I would reduce the amount of fresh noodles to 8 to 12 oz. Loved the veggies!
einer21
Columbus,OH
5/18/2021
Made as directed. Husband and I really enjoyed. Plenty for 4 as indicated, so have leftovers, yay!
bellsfl
South FL
1/2/2021
Better than ramen from the ramen restaurant. I substituted fish sauce for the MISO. (because I could not find MISO at the store) And used country pork sausage instead just ground pork. One other change is to add the fish sauce, soy sauce and siracha before adding the broth. This gets more flavor into the meat. Sort of like deglazing the pan. I may try it with duck breast. My suggestion would be to keep the noodles separate from the broth, that way you can save the broth. Saving it to use through the week when I make a regular ramen for lunch or snack.
Mandalorian Chef
Tampa, FL
11/12/2020
Despite the reviews I was skeptical about this recipe--and happy to get TOLD by it. I think it's the mushroom/miso combo that makes it so authentic tasting and truly delicious. I made the eggs first and marinaded them in soy and mirin while I prepped and cooked the rest--and fried up some sliced garlic, which is my favorite ramen topping, and it was FANTASTIC. Even my ramen-snob son liked it and that's really saying something!
murdledd1
San Diego, CA
11/3/2020
Good! Used thinly sliced leftover grilled pork tenderloin, added mushrooms and subbed kale for the zucchini. Opted for organic mushroom stock because I had it open. Skipped the egg. Was very satisfying.
lorig13
NJ
5/8/2020
I used the mushroom water to cook veggies and noodles, used a leftover pork roast and didn't have zucchini but used green beans....
meekk
Cali
3/27/2020
Fast. Easy. Delicious. Substituting dried shiitake for fresh didn’t make a difference. Add water if it’s too salty for ya.
TWeezy
11/26/2019
This recipe was delicious - but made way more than four servings, at least for my husband and I. With the egg this is easily enough for 8 meals, thankfully we really like it since now we have leftovers for days. Subbed tofu and kale since that is what I had on hand. I do feel like the recipe can be done in 22 minutes if you prep fast and have multiple pots going at once.
calliegirl1288
Portland, Oregon
8/8/2019
Delicious! i ahem 3 kids and they all love it. i use this recipe all the time. would definitely suggest making this if you want something like this and want it to b e quick.
sparrs
New York, US
7/7/2019
So easy, so fast, SO delicious. can't recommend enough!
hannahmasters
Nashville, TN
5/3/2019
My family loved this and asked for me to add it to the weeknight dinner rotation. Since my family likes varying degrees of heat. Adding the extra siracha sauce individually at the end worked well.
gsconnor225
Thousand Oaks, CA
1/23/2019
Easy and delicious.
racheljoey
Saratoga Springs, NY
1/21/2019
Absolutely delicious! So flavorful with the ground pork and miso, but still fresh-tasting with the grated carrot and zucchini.
unpetitoeuf
Boston, MA
12/4/2018
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