Japanese · PANTRYHOP RECIPE
Chashu Ramen (Easy Pork Ramen)
50 minutes · 4 servings · omnivore
Inspired by classic ramen toppings, adapted with straightforward ingredients and a simple broth.
Ingredients
Check you have the quantities below.
- 4 portions ramen noodles
- 6 cups chicken or pork broth
- 3 tbsp soy sauce
- 1 tbsp mirin-free rice vinegar
- 1 tsp sugar
- 8 oz / 225 g cooked sliced pork loin or shoulder
- 2 soft-boiled eggs, halved
- 2 cups baby spinach
- 1 cup corn kernels
- 2 tbsp scallions, sliced
Let’s make it
- Bring the broth, soy sauce, vinegar, and sugar to a simmer in a pot.
- Add the pork slices to warm through for 2-3 minutes; make sure the pork is fully cooked and hot.
- Cook the ramen noodles separately according to package directions and drain well.
- Divide the noodles between bowls, ladle over the broth, and top with pork, eggs, spinach, corn, and scallions.
- Serve immediately.
For younger kids, skip the soft-boiled egg and use a fully cooked egg instead.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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