A life-changing Gingery Pork Ramen recipe because honestly, it’s going to rock your world. The ground pork turns this ramen into a hearty meal with a pop of flavor you’ve never quite tasted before. This pork ramen is one of the first meals my son requests when he returns home from college because it’s that good, not to mention so easy to make.
I have always been more of a Sausage Tortellini Soup or Butternut-Boursin-Bacon Soup girl myself, but I have changed my own mind after developing this pork ramen recipe over the years. Everyone who tastes it cites its perfection. Trust me on this one.
Gingery Pork Ramen Recipe
Are you a ramen aficionado? If you never seem to get enough ramen, you just might be.
The ground pork makes this soup hearty enough for a meal. It’s full of bright flavors from the generous usage of fresh ginger, while the Sriracha gives it a spicy kick.
Regardless of who I make this pork ramen recipe for, they never seem to get enough. There is something about the flavor of this ramen that really kicks the taste buds into high gear. The best part is, it is so simple to make and dinner is ready in thirty minutes.
This is beyond the flavor of the ramen you may have lived on in your college dorm room. The crunchy Asian greens add the perfect texture to an excellent tasting broth. Give it a try and let me know what you think.
One of my favorite ingredients for this soup is bok choy. The white stalk part adds a bit of crunch to the soup and the delicate greens are perfect to stir in at the end.
Ingredients for Gingery Pork Ramen
- low-sodium chicken broth – you really want to make sure this is in fact low-sodium
- low-sodium soy sauce – again, low sodium is a must
- Sriracha – this is where you can really control the heat in the recipe…add more if you prefer a really spicy ramen
- dry ramen noodles – do not use the seasoning packet
- ground pork – make sure it’s not seasoned
- bok choy
- ginger – I prefer using the paste for this soup, found in the produce section of your market
- garlic – you can use fresh or the already chopped fresh garlic or garlic paste
- scallions – use the green parts only
How To Make Gingery Pork Ramen
Step One: In a large nonstick skillet over medium-high heat, brown the pork until cooked through and no longer pink (I like to brown the pork really well so it has crispy edges.) Drain the fat. Set aside.
Step Two: In a large soup pot combine broth, bok choy whites, soy sauce, ginger, garlic, scallions and Sriracha. Bring to a boil and lower to maintain simmer for 2 minutes. Stir in ramen and pork, simmering for one minute more. Turn off heat and stir in bok choy green leaves. Let sit off heat for 2 minutes while noodles constitute themselves.
Step Three: Serve immediately.
Can This Soup Be Reheated?
Yes it can.
However, anytime fresh greens are used in a soup, they are always best served immediately. You do lose some of the texture of the greens during the reheating process, but the flavor is still there.
Perfect for a weeknight, but fabulous enough for the weekend. A new staple at our house too.
Three years ago I made this Philly Cheesesteak Dip and it was off the charts then and still is! Five years ago Fancy Artichoke Dip made a debut in my kitchen and still has a starring role at gatherings. Nine years ago Chicken Meatballs with Chipotle-Honey Sauce changed the way I thought above ground chicken. So good!
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Gingery Pork Ramen
- 2 lbs ground pork
- 8 cups low-sodium chicken broth
- 1 lb bok choy, white parts thinly sliced on the diagonal, green leaves coarsely chopped
- 6 tbsps low-sodium soy sauce
- 2 tbsps ginger paste
- 2 tbsps garlic paste or fresh chopped garlic
- 5 scallions (green parts only), sliced on the diagonal
- 2 tsps Sriracha
- 2 (3 oz) packages ramen noodles, broken to your liking (do not use flavor packet)
- In a large nonstick skillet over medium-high heat, brown the pork until cooked through and no longer pink (I like to brown the pork really well.) Drain the fat. Set aside.
- In a large soup pot combine broth, bok choy whites, soy sauce, ginger, garlic, scallions and Sriracha. Bring to a boil and lower to maintain simmer for 2 minutes. Stir in ramen and pork, simmering for one minute more. Turn off heat and stir in bok choy green leaves. Let sit off heat for 2 minutes while noodles constitute themselves.
- Serve immediately.
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