Japanese Ramen

Amy Herald


This stuff is very yummy and so much healthier than the cheapie prepackaged Maruchan Ramen. My whole family loves when I make this! I usually use it as a starter to another Japanese entree, but they tell me I could make the whole meal out of this soup alone! You can prep most everything early so all you have to do is heat the broth and noodles. So easy and so good!


☆☆☆☆☆ 0 votes

30 Min
5 Min
Stove Top


  • 1 pkg
    chinese style wheat noodles
  • 2
    boneless pork loin chops, baked and sliced into thin strips
  • 1
    green onion, sliced into thin strips
  • ·
    leaves from bok choy cut into very thin ribbons
  • 2
    soft boiled eggs
  • 1 can(s)
    (42 oz.) chicken broth
  • 2 clove
    garlic, minced
  • 2 tsp
    fresh ginger, minced
  • 2 tsp
    sesame oil
  • 1 Tbsp
    rice wine
  • 3 Tbsp
    soy sauce
  • 1 Tbsp

How to Make Japanese Ramen


  1. Trim fat from pork chops and bake in 350 degree oven for 30 minutes until done. Slice into very thin strips and divide between four large soup bowls. Keep Pork in one section of bowl, close together.
  2. Divide ribboned bok choy and green onions into soup bowl. Keep each in their own section of the bowl, leaving room for noodles.
  3. Cook noodles according to package directions and drain. Divide into four bowls, in one section of each bowl.
  4. Place eggs in a small saucepan and cover with water. Heat on high only until boiling point. Remove from heat and let stand until the remainder of the soup is done cooking. Peel off shell and slice each egg in half. and place on top of the noodles.
  5. Heat sesame oil in the bottom of a dutch oven. Saute garlic and ginger until fragrant. Lower heat to medium and add chicken stock, rice wine, soy sauce, sugar. Bring just to a boil, lower heat and simmer for 5 minutes. Ladle over soup bowls and serve.

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