Instagrammers go to great lengths to capture pretty bowls of ramen and an iconic #noodlepull. But no one has to travel far to find the dish: The number of ramen items on menus across the United States has increased almost 50 percent during the past five years, according to the data firm Technomic, and Instagram stars have been made from noodle posts: @lettucedine, run by two friends and fellow noodle enthusiasts, has more than 150,000 followers. Here’s a recipe that’s sure to turn into a photo op — no matter how you top it.
| Level: | Easy |
| Total: | 1 hr |
| Active: | 40 min |
| Yield: | 4 servings |
Ingredients
- 6 cups low-sodium chicken broth
- 6 thick slices fresh ginger, plus 2 teaspoons minced
- 4 cloves garlic (3 smashed, 1 minced)
- 2 scallions, cut into thirds, plus sliced scallions for topping
- 3/4 cup dried shiitake mushrooms
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon Shaoxing rice wine or dry sherry
- Kosher salt and freshly ground pepper
- 3 tablespoons hoisin sauce
- 1 teaspoon toasted sesame oil
- 4 boneless pork chops (1/2 inch thick; about 4 ounces each)
- 2 large eggs
- 1 1/2 pounds fresh ramen noodles
- 1 5-ounce package baby spinach
- Shichimi togarashi (Japanese spice mix), for topping
Instructions
- Combine the chicken broth, 2 1/2 cups water, the sliced ginger, 3 smashed garlic cloves, 2 cut-up scallions, the shiitake mushrooms, soy sauce and rice wine in a large pot. Cover and bring to a boil. Reduce the heat to low and gently simmer, covered, until the mushrooms are soft and the broth is flavorful, 35 to 40 minutes. Season with salt and pepper.
- Meanwhile, combine the hoisin sauce, sesame oil, minced ginger, minced garlic, a pinch of salt and a few grinds of pepper in a medium bowl. Prick the pork chops all over with a fork and add to the bowl; turn to coat. Let marinate at room temperature, 15 to 20 minutes.
- Heat a grill or grill pan to medium high. Grill the pork chops until cooked through, about 2 minutes per side. Remove to a cutting board and let rest 5 minutes. Thinly slice the pork chops.
- Bring a separate large pot of water to a boil. Gently add the eggs in their shells, return to a simmer and cook 6 1/2 minutes. Drain and run under cold water. Peel the eggs and cut in half.
- Return the pot of water to a boil. Add the noodles and cook as the label directs, stirring often. Drain and divide among 4 bowls.
- Strain the broth through a fine-mesh sieve into a separate pot. Add the spinach and stir to wilt slightly. Ladle the broth and spinach over the noodles and top with the pork, sliced scallions and eggs; season with shichimi togarashi.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1274 |
| Total Fat | 51 g |
| Saturated Fat | 18 g |
| Carbohydrates | 139 g |
| Dietary Fiber | 10 g |
| Sugar | 8 g |
| Protein | 69 g |
| Cholesterol | 202 mg |
| Sodium | 3734 mg |
Reviews
This recipe is a family favorite. Delicious every time. It’s not super quick and easy, but it’s not all day either. And the results are well worth it.
This was a great recipe! Used another recipe
from food network for soy eggs and other topping suggestions. Its was picture perfect
from food network for soy eggs and other topping suggestions. Its was picture perfect
My son and I made this and it was wonderful – recommend having two in the kitchen to make sure that everything comes out hot at the same time. We are going to make this again! And the marinade – wonderful.
Very good, family loved it.
So good!
One of our absolute favorites – my husband and 5-year-old absolutely love it. The marinade is amazing, we use it in other dishes and just let it sit overnight.
One of our new favorites in our house! The broth has amazing flavor and I’ve ended up using the same pork marinade for other dishes as well. Delicious!
This was an easy and delicious recipe.