An easy ramen soup recipe filled with chewy noodles and loaded with authentic umami flavors. And, it can be ready and slurped up in 30 minutes!!!
- 8 Cups of beef or chicken broth (I used beef. I find that it gives it a more complex flavor and deeper color)
- 2 packages of ramen noodles (seasoning package discarded)
- 3 garlic cloves (minced on a microplane)
- 1–1 inch piece of ginger (minced on a microplaner)
- 2 scallions sliced
- 2 tbsp red curry paste
- 1 Thai chili (optional, this adds a nice heat, sliced)
- 3 tbsp low sodium soy sauce
- ½ tsp of sesame oil
- 4 eggs (fried to crispiness, method used can be seen here)
- 4 Omaha Steaks Polynesian Pork Chops or chicken (beef or even shrimp)
- Limes and sliced scallions to garnish
- Coconut oil as needed
- Salt and pepper
- In a medium sauce pot add 1 tbsp of coconut oil, chilis, garlic, ginger, red curry paste and scallions. Over medium heat, sweat them slowly for 10 minutes while covered. There should not be any color.
- After 15 minutes add in stock and bring to a boil. Add in soy sauce and sesame oil. Reduce heat to medium and allow to simmer for 10 minutes.
- While the soup is simmering, place 1 tbsp of coconut oil into a sautee pan. Bring up to medium-high heat. Add the Omaha Steaks Polynesian Pork Chops to the pan and cook for 5 minutes, then flip to the other side and cook for 3 more minutes. Remove and lay on a cutting board to rest.
- Turn down the heat to medium and add 4 eggs, making sure they have enough room to cook separately. Season with salt and pepper.
- Allow the eggs to cook for about 5 minutes or until the whites are nice and crispy.
- Add the ramen noodles to the broth and move them around to allow them to soften in the broth.
- Slice up the pork.
- To serve: Add ¼ of the noodles and broth to a deep bowl. Serve sliced pork on the side of the noodles as well as the crispy egg directly on top of the noodles. Squirt some lime juice on there and sprinkle the scallions. Enjoy!
- Category: Soup
- Cuisine: Asian