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
Pantry Ingredients
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
Fresh Ingredients
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.
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.
Prep Time10mins
Cook Time15mins
Total Time25mins
Course: Main Course
Cuisine: Asian
Keyword: Gingery Pork Ramen, Ground Pork Ramen
Servings: 8people
Calories: 381kcal
Author: Cathy
Ingredients
2lbsground pork
8cupslow-sodium chicken broth
1lbbok choy, white parts thinly sliced on the diagonal, green leaves coarsely chopped
6tbspslow-sodium soy sauce
2tbspsginger paste
2tbspsgarlic paste or fresh chopped garlic
5scallions (green parts only), sliced on the diagonal
2tspsSriracha
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.
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.
Nutrition
Nutrition Facts
Gingery Pork Ramen
Amount Per Serving
Calories 381Calories from Fat 182
% Daily Value*
Fat 20.2g31%
Saturated Fat 1.5g9%
Sodium 646mg28%
Potassium 145.8mg4%
Carbohydrates 19g6%
Fiber 1.7g7%
Sugar 1.3g1%
Protein 28.3g57%
Vitamin A 23.8IU0%
Vitamin C 80.7mg98%
Calcium 6.9mg1%
Iron 8.8mg49%
* Percent Daily Values are based on a 2000 calorie diet.
If you try a recipe, please use the hashtag #NOBLEPIG on INSTAGRAM so we can see what you’ve made. FOLLOW Noble Pig ON FACEBOOK | INSTAGRAM | PINTEREST | TWITTER to keep up with all our latest recipes.
I must say, this Ramen is happiness in a bowl!!!! Your husband knows his stuff and thank you soo much for sharing this super tasty recipe! We all love ramen in our house but how we gobbled down this yumminess makes you think we were starving….
If anyone is interested, I added a handfull of fresh bean sprouts on top of every serving and we loved the crunch.
Thanks again and in my opinion everyone should try this!!!
Cathy,
I love your recipes and save a lot of them on Pinterest. This looks delicious, but is there something I could use in place of the pork? Chicken or Turkey!
Thank you!
Kari
Just made this recipe tonight and it was excellent. I use Sun Noodles ramen #20 which can be found in the Asian frozen foods section at wegmans. This is better ramen than I make from scratch and is also used at Momofuko in NY. My wife and I loved the recipe, thanks
I’ve made this recipe twice now and LOVE it!! One thing I did differently is, instead of putting the ramen in at the end, I just put a single pack in a bowl and prepared it with the broth as I would with water. It makes so much more than I can eat in one sitting and when I add the ramen at the end it absorbs all the liquid and becomes more of a ramen goulash! I don’t know if that makes sense but that’s how I enjoy it!
Only thing I’d change is taking one of those cups of broth, putting in the pan you cook the pork in and mix it with all the delicious carmelized pork juice on the bottom of the pan to add a boost of flavor! Not only does this enhance the dish in a nice way but it’s a great way to clean your pan without too much scrubbing!
I made this for dinner tonight and it was so good! Both my husband and year old loved it. I left out the sriracha because my son can’t eat spicy food, but it can easily be added to your own bowl. I also couldn’t find ramen noodles at my supermarket so I used rice noodles, which worked well. This was a winner with my family and will be made a lot this winter. Thanks so much for this delicious and easy recipe!
This is easily one of the best things I’ve ever made. I made it for myself and my husband and we both loved it. I’m making it again for my sister. It is quickly becoming a favorite.
Tina Shariat says
I must say, this Ramen is happiness in a bowl!!!! Your husband knows his stuff and thank you soo much for sharing this super tasty recipe! We all love ramen in our house but how we gobbled down this yumminess makes you think we were starving….
If anyone is interested, I added a handfull of fresh bean sprouts on top of every serving and we loved the crunch.
Thanks again and in my opinion everyone should try this!!!
Cathy says
Glad you enjoyed it.
Shauna Davis says
Yum! This was so good, thank you for the recipe!
Cathy says
You’re welcome.
Joanne @ Fifteen Spatulas says
This ramen has all my favorite ingredients in it!
Cathy says
Enjoy!
Kari Russell says
Cathy,
I love your recipes and save a lot of them on Pinterest. This looks delicious, but is there something I could use in place of the pork? Chicken or Turkey!
Thank you!
Kari
Cathy says
Go right ahead.
Wendi says
First time making Ramen, other than hangover strait Ramen. Thank you for this amazing, simple recipe!
Cathy says
Glad you enjoyed it.
Jeff says
Just made this recipe tonight and it was excellent. I use Sun Noodles ramen #20 which can be found in the Asian frozen foods section at wegmans. This is better ramen than I make from scratch and is also used at Momofuko in NY. My wife and I loved the recipe, thanks
Cathy says
So happy to hear that!
Carly says
I’ve made this recipe twice now and LOVE it!! One thing I did differently is, instead of putting the ramen in at the end, I just put a single pack in a bowl and prepared it with the broth as I would with water. It makes so much more than I can eat in one sitting and when I add the ramen at the end it absorbs all the liquid and becomes more of a ramen goulash! I don’t know if that makes sense but that’s how I enjoy it!
Tanner says
Only thing I’d change is taking one of those cups of broth, putting in the pan you cook the pork in and mix it with all the delicious carmelized pork juice on the bottom of the pan to add a boost of flavor! Not only does this enhance the dish in a nice way but it’s a great way to clean your pan without too much scrubbing!
Cathy says
Have you tried doing that?
Karen says
I made this for dinner tonight and it was so good! Both my husband and year old loved it. I left out the sriracha because my son can’t eat spicy food, but it can easily be added to your own bowl. I also couldn’t find ramen noodles at my supermarket so I used rice noodles, which worked well. This was a winner with my family and will be made a lot this winter. Thanks so much for this delicious and easy recipe!
Cathy says
Glad to hear it!
Darci Stockman says
This is easily one of the best things I’ve ever made. I made it for myself and my husband and we both loved it. I’m making it again for my sister. It is quickly becoming a favorite.
Therese says
Do you have a suggestion for replacing Sriracha? We would like to add a little spice/kick, but do not like Sriracha.
Cathy says
Use whatever hot sauce you like. Make it without the Sriracha and have each person season theirs individually. Red pepper flakes are good too.
Randi says
This recipe is off the charts. By far the best way to use ground pork.
Cathy says
Thanks.
Wanda says
This turned out so amazing, I mean I can’t even believe how good this was. A new favorite recipe for sure.