This is my game-changing gingery pork ramen recipe that blows my mind every time I make it. The ground pork takes this ramen to a whole new level, giving it this rich, flavorful kick that you weren’t expecting. It’s a staple in my house and whenever my kids are home, it’s the first thing they asks for. And the best part? It’s ridiculously simple to whip up!
Are you also a devoted fan of ramen? If you can never seem to get your fill of it, you just might be.
The ground pork in this soup really makes it a hearty meal. It’s packed with fresh ginger for a burst of flavor and a spicy kick from the Sriracha.
No matter who I whip up this pork ramen recipe for, they just can’t seem to get enough. There’s something about the flavor that really excites the taste buds. And the best part? It’s super easy to make and dinner’s on the table in just thirty minutes.
This ramen goes way beyond the basic dorm room stuff. The crunchy Asian greens give it that perfect texture alongside the delicious broth. Give it a shot and tell me what you reckon!
Why I Love It
- I love how the ground pork makes it a satisfying meal on its own.
- The fresh ginger adds such a zingy kick, waking up my taste buds.
- There’s just something about that Sriracha heat that keeps me coming back for more.
- It’s become a go-to dish for me because everyone I serve it to can’t get enough.
- And the fact that it’s ready in just 30 minutes? Makes it a weeknight dinner hero.
Ingredients
- Low-sodium chicken broth: I love how the low-sodium chicken broth gives the soup a rich and savory base without being overly salty.
- Low-sodium soy sauce: Adding low-sodium soy sauce brings a depth of umami flavor without overwhelming the other ingredients.
- Sriracha: A drizzle of Sriracha adds just the right amount of heat, giving the soup a spicy kick that I crave.
- Dry ramen noodles: Using dry ramen noodles results in the perfect texture – chewy and satisfying – in every slurp.
- Ground pork: Browning the ground pork infuses the soup with a hearty meatiness that makes it a complete and satisfying meal.
- Bok choy: Sautéing the bok choy until it’s just tender adds a subtle crunch and a hint of sweetness to each spoonful. It’s one of my favorite ingredients in this soup. The white stalk part adds a bit of crunch to the soup and the delicate greens are perfect to stir in at the end.
- Ginger: Fresh ginger adds a vibrant and aromatic flavor that wakes up my taste buds with every bite.
- Garlic: Sautéing garlic brings out its natural sweetness and adds a rich, savory depth to the broth.
- Scallions: Topping the soup with fresh scallions adds a burst of freshness and a mild onion flavor that balances out the other ingredients perfectly.
How to Make Pork Ramen
Find the complete recipe with measurements in the recipe card at the bottom of the post.
Recipe Notes
- I love to add a handful of sliced shiitake mushrooms to the broth for an earthy flavor and meaty texture. It’s a little extra something that takes this ramen to the next level.
- For a burst of freshness, I like to finish each bowl with a handful of crisp bean sprouts and a sprinkle of torn cilantro leaves. It adds a lovely contrast to the rich broth and hearty ingredients.
- To add a bit of crunch, I often top my ramen with a handful of crushed toasted peanuts or crispy fried shallots. It’s a delightful surprise with every spoonful.
- For an extra kick of heat, I sometimes swirl in a spoonful of chili oil or sprinkle on some crushed red pepper flakes. It’s not for the faint of heart, but it definitely satisfies my craving for spicy food.
- And finally, I always serve my ramen with a wedge of fresh lime on the side. A squeeze of lime juice adds a bright acidity that balances out the richness of the broth and brings all the flavors together beautifully.
Reheating and Storage Tips
- When it comes to reheating leftovers, I prefer to do it gently on the stovetop over low heat. This helps prevent the noodles from becoming mushy and preserves the texture of the other ingredients.
- To store any leftover soup, I transfer it to an airtight container and refrigerate it promptly. The broth and noodles will continue to absorb flavors over time, so it often tastes even better the next day.
- While reheating, I recommend adding a splash of additional broth or water to loosen up the soup and prevent it from becoming too thick. This helps maintain the balance of flavors and keeps the broth from becoming overly concentrated.
- Keep in mind that any fresh greens, like bok choy, may lose some of their crispness during reheating. However, the flavor will still be delicious, so don’t hesitate to enjoy those leftovers.
MORE CLASSIC TAKEOUT RECIPES
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Gingery Pork Ramen
Ingredients
- 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)
Instructions
- 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.2 lbs ground pork
- 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.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)
- Serve immediately.
Video
Notes
Nutrition
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