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Spicy Pork & Ginger Ramen

Rachel Galvin


  • 750 ml Broth (Pork, Beef, or Chicken)
  • 1.5 Inch Ginger (Sliced)
  • 5 TBSP Soy Sauce
  • 2 TBSP Mirin
  • 1 TSP Worcestershire Sauce
  • 2 Pork Chops (Shaved Thin)
  • 3 Cloves Garlic
  • 1 TBSP Sesame Oil
  • 1 TBSP Chili Flakes in Oil
  • 1 TSP Chinese Five Spice
  • 1/4 Cup Rice Vinegar
  • 2 TBSP White Sugar
  • 1 Carrot (Matchstick)
  • 4 Shiitake Mushrooms (Sliced)
  • 1 Jalapeno Pepper (Sliced)
  • 1 Lime
  • Ramen Noodles
  • Cilantro (For Garnish)
  • Kosher Salt (To Taste)
  • Fresh Cracked Peppercorn (To Taste)
  • Optional: Soft Boiled Eggs


  • Place your thinly sliced pork into a ziplock bag. Add 2.5 tablespoons of soy sauce, 1/2 inch of chopped ginger, 2 tablespoons of mirin. Seal the bag and leave to marinate for at least one hour. 
  • Preheat a frying pan over medium-high heat. Add sesame oil to the pan. Sear your pork until cooked, and set aside. 
  • Fill a bowl with 1/4 cup of rice vinegar and 2 tablespoons of sugar. Place your matchstick carrots in the bowl. Set aside.
  • Bring your broth to a simmer over medium-low heat. Add 1 inch of chopped ginger, the remainder of the soy sauce, Worcestershire sauce, crushed garlic, and Chinese five spice. Stir, and allow to simmer for 20-25 minutes, allowing ginger and garlic to season the broth. With a slotted spoon, strain out your ginger and garlic. Add sliced shiitake mushrooms.
  • Prepare your ramen noodles according to package instructions.
  • Bring a pot of water to a boil, and drop in your eggs. Cover, and cook for 5 minutes. Immediately place your eggs in an ice bath when 5 minutes is up. Carefully peel your eggs, and slice in two.
  • Add cooked ramen noodles to a bowl. Ladle your hot broth over the noodles. Add cooked pork, “pickled” matchstick carrots, a couple of jalapeno slices, and fresh cilantro. Add chili flakes with oil, to taste. Squeeze in fresh lime juice. Add soft boiled egg.