The raging ramen restaurant fad has taught us that this centuries-old Japanese dish has approximately nothing to do with dorm-room fare. Our version features succulent pork shoulder, poached egg, bok choy, enoki mushrooms, crisp nori (seaweed) and a splash of chili oil. (Try doing all that in a Styrofoam cup.)

Source: Midwest Living


Recipe Summary

45 mins
1 hr 45 mins


Ingredient Checklist


Instructions Checklist
  • In an 8- to 10-quart Dutch oven, cook pork, in batches if necessary, in hot oil until well browned on all sides. Drain off fat, leaving pork in pan. Carefully pour in the water; add mirin, onions, celery, ginger and garlic. Bring to boiling; reduce heat. Simmer, covered, for 1 to 1 1/4 hours or until pork is very tender.

  • Meanwhile, in a small bowl, combine the boiling water and dried mushrooms. Let stand, covered, at least 20 minutes. Pour mixture through a fine-mesh sieve, collecting the liquid in another bowl. Rinse mushrooms well; chop and add back to strained soaking liquid along with miso paste and fish sauce; set aside.

  • Remove meat from cooking liquid. Let stand until cool enough to handle. Using a slotted spoon or skimmer, remove and discard solids from the broth. Shred the pork. Add shiitake mixture to the broth in pot. Return to boiling. Add ramen to the pot. Cook for 3 minutes. Remove from heat.

  • To serve, arrange pork, bok choy and enoki mushrooms in six bowls. Use tongs to transfer noodles to the bowls, arranging them alongside the vegetables. Ladle the hot broth slowly into the bowls. Top each serving with green onion, bamboo shoots, an egg and, if desired, nori and sesame oil.

*Shopping Tip

Fish sauce and chili oil are widely available. Well-stocked supermarkets and Asian grocery stores carry white miso (fermented soybean paste), enoki (spaghetti-like mushrooms), mirin (rice wine) and nori (crisp seaweed sheets).

**To Poach Eggs

In a very large skillet, bring 6 cups water to boiling; reduce heat. Break an egg into a cup and slip egg into simmering water. Repeat, allowing each egg an equal amount of space. Simmer, uncovered, for 3 to 5 minutes or until whites are set and yolks begin to thicken but are not hard. Remove with slotted spoon.

Nutrition Facts

457 calories; fat 29g; cholesterol 246mg; saturated fat 6g; carbohydrates 37g; mono fat 7g; poly fat 3g; insoluble fiber 4g; sugars 9g; protein 32g; vitamin a 2097IU; vitamin c 22mg; thiamin 0.5mg; riboflavin 0.7mg; niacin equivalents 6.7mg; vitamin b6 0.8mg; folate 80.5mcg; vitamin b12 1.1mcg; sodium 1022mg; potassium 761mg; calcium 121mg; iron 4.1mg.