Quick Ramen Bowl

by Heather Harris Brady

Happy Thanksgiving week everyone! This is my favorite holiday of the year because it involves nothing more than cooking and eating – what could be better? If you’re looking for Thanksgiving recipes, check out my previous cook-along post. Otherwise, we’re going to jump into a new recipe today.

As much as I love the holiday, after it’s over I usually crave something really spicy. This quick ramen bowl fits the bill nicely.  I’m not going to pretend it’s traditional, instead think of it as homecooked fast food. (Click here if you want to try more traditional ramen.)

You do need good broth for this, so if you plan ahead you can make a lovely broth from Thursday’s leftover turkey trimmings (or vegetables). I’ve used turkey, chard, carrots here, but you can use any protein or vegetable combo that suits your fancy. It’s a very flexible recipe, and especially great if you need to fight off a cold.

Quick Ramen Bowls, Makes two large servings

  • 5 c. broth (any kind, I’m using chicken broth)
  • ¾ c. carrots, sliced in very thin coins
  • 2 c. swiss chard, cut in ribbons
  • ½ c. protein (I’m using ground turkey, but you could use tofu or already cooked meat)
  • 1 pkg. ready-to-use udon noodles
  • 1 t. minced garlic
  • 1 t. fresh ground gingerroot
  • Garlic-chili paste to taste
  • Two soft-yolk boiled eggs, peeled

Put the broth in a saucepan over high heat and reduce down quickly to four cups. Taste. Most broth is on the weak side, so if reducing didn’t increase the flavor enough you can boost it with some bouillon (such as Better than Bouillon). Sometimes I use a splash of sherry or tamari.

Add the garlic, ginger, and carrots. Simmer for another five minutes. While the soup is simmering, divide the noodles between two bowls and put a spoonful of garlic-chili paste in the middle.

Add the carrots and simmer five minutes.

If you’re using raw minced meat, add it now and simmer five minutes. If you’re using cooked meat or tofu, add it now and simmer two minutes.

Add your ribbons of swiss chard, simmer another two minutes.

Spoon the vegetables and protein over the noodles in the bowls, then divide the broth between them.

Slice the eggs in half and nestle them on top. Serve with fresh cilantro and additional garlic-chili paste on the side.


Originally posted at MidWestern Farm Girl

Easy Pork Ramen

One of my favorite things about visiting my sister and brother-in-law in Portland, Oregon, (besides seeing them and my adorable new nephew!!) is the food scene. I have had some of my best meals in this great town – seriously, even the airport has such a great restaurant  – The Country Cat – that I go back to the airport early JUST so I can eat there. Plus, I am lucky to have foodies in my family who enjoy taking me to great places! 
The first time I went out there I got to experience something for the first time – ramen. Confession… I didn’t have my first real bowl of ramen until I was 40.  It’s not because I didn’t want to try it, we just don’t have any ramen places around here! 
The next summer when I visited we went to the Pine Street Market, a very cool food hall. Walking around this place is like a trip to heaven for a foodie. Nine of the city’s best chefs and restaurants all in one place! How do you decide what to eat? 
I went with ramen, as well as some pork buns from another spot, and once again, my meal in the great PDX did not disappoint. Rich, salty broth with curly noodles, scallions, spinach, and thinly sliced pork. This soup IS a meal. 
When I returned home I was craving ramen so badly that I had to try to recreate it. I thought back to the few times I had ramen and just went based on my memory of the flavors and ingredients.

I made a chicken stock-based broth with soy sauce, rice vinegar, and a few other ingredients. We filled our bowls with mushrooms, scallions, thinly sliced grilled pork, noodles, and an egg. Craving satisfied!

Note: you can sub any protein for the pork. The last time I made it I used crispy, pan-seared tofu. You could also use chicken, beef, shrimp, mussels, clams, etc – really anything you like! Experiment with different flavors and ingredients, too – add a dash of fish sauce, dried kelp, bonito flakes, grated carrots, miso paste, sprouts, or oyster sauce.

Easy Pork Ramen
Original Recipe by Mary Ellen of Mary Ellen’s Cooking Creations


  • 1 tsp olive oil
  • 2 cloves of garlic, pressed 
  • 1 tsp ginger (I used the jarred ginger – prefer the consistency)
  • 32 oz low sodium chicken broth
  • 2 Tbsp low sodium soy sauce
  • 1 tsp rice wine vinegar
  • 1 tsp sesame oil
  • 1 tsp mirin
  • 1 bunch green onions – stems cut at 2 inches, the rest chopped 
  • 1 c sliced shiitake mushrooms
  • 1 tsp miso paste
  • 2 soft or hard-boiled eggs (your preference)
  • 1 grilled pork chop, thinly sliced *
  • 8 oz cooked noodles of your choice (soba, ramen, Chinese noodles)
  • Optional: bok choy, napa cabbage, kale, or spinach
  • Optional for serving: Sambal Oelek 
* I season the pork chop with salt and pepper and grill it to 140 degrees; let rest 5 minutes before slicing. 

  • Heat olive oil in a pot
  • Add the garlic and ginger; saute 1 minute
  • Add the broth, soy sauce, rice wine vinegar, sesame oil, mirin, and green onion stems. Bring to a steady simmer and then reduce to a low simmer for 15 minutes.
  • Remove the green onion stems and add the mushrooms. Let simmer 3 minutes. 
  • If using greens, add them to the pot for one minute before you are ready to serve. 
  • Remove from the heat and stir in the miso until combined. 
  • To plate: Put noodles, chopped green onions, greens, mushrooms,
    and sliced pork in a bowl. Pour broth on top and garnish with Sambal and an egg. 
Quick and Easy Pork Ramen! A rich, miso broth with mushrooms and bok choy. Add noodles, sliced pork, green onions, an egg, and sambal. Weeknight meal!

Originally posted at Maryellens Cooking Creations