As a kid there was not much I loved more than a bowl of ramen noodle soup.
And to my absolute delight Ramen places are popping up all over New York City like beacons of hope in the cold and snowy streets.
No ramen places on your block or in your town? No problem!
I’m taking the noodles from your traditional soup, throwing away that flavor packet, and creating my own rich broth.
Then I’m adding in some great veggies and lean proteins.
In the end this filling soup is a balanced meal that is light and satisfying. Oh! And SO good!
Ramen with Pork, Egg + Snow Peas
- 6 ounces boneless pork chop, coarsely chopped
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
- 1 tablespoon olive oil
- 4 large scallions, finely chopped, whites and greens separated
- 3 cups of snow peas, sliced
- 2 tablespoons white miso paste
- 3 tablespoons soy sauce
- 32 ounces chicken stock
- Two 3-ounce packages of ramen, flavor packets discarded
- 3 hardboiled eggs, quartered
- 2 tablespoons hot pickled peppers
- Toss pork with salt, pepper, and oil. Heat a large pot over high heat and cook the pork until browned on the outside and slightly pink in the center, about 2 minutes. Remove the pork from the pan and set aside. Turn heat down to medium and add the snow peas, scallion whites, and salt. Cook for 1 minute.
- Add the miso, soy sauce, and chicken stock to the pan and bring to a boil. Once boiling, add dried noodles and cook until the noodles are al dente, about 4 minutes.
- Pour soup into each bowl and top with pork, hard boiled egg quarters, hot pickled peppers, and scallion greens.