Making a real bowl of ramen at home is super easy and a great way to use up what you have on hand. One of the most wonderful things about ramen is that you can put together all sorts of different veggies and meats to create a delicious bowl – so you can really clean out that veggie drawer in the fridge! This go around I decided that I wanted to use up so pork chops so I made Grilled Pork Ramen with Bok Choy.
One thing I want to make clear – this is not the 25cent ramen with the little “flavor” packet that takes 3 minutes to make. While you could use those ramen bricks to make this (please decrease the cooking time if you do!), I prefer to use Rice Ramen bricks. You can usually find them in the Asian food section of your grocery store. I prefer the Lotus Foods version (Costco usually carries them).
The “ramen egg” is another key component of this dish. You want the white to be fully cooked but the yolk to be runny so that you get the richness. That’s why the cooking technique is so precise. You want the water at a full rolling boil when you put the eggs in. And you want the ice bath ready to take the cooked eggs out right at 7 minutes so that you can stop the cooking process. This will keep the yolk from overcooking. Also be sure to wait to cut the egg until you are ready to serve.
If you don’t have a grill pan or grill to get the beautiful grill lines, you could use a panini press to achieve the same. But also know that while it is great for presentation, the grill marks are not absolutely necessary for the flavor of this dish. A general browning from a frying pan will work just as well.
Now Let’s Get Cookin’!
Grilled Pork Ramen with Bok Choy
- 6 Eggs
- 8 Rice Ramen Bricks I use Lotus Foods
- 1 cup Scallions chopped
- 2 tbsp Sesame Seeds for garnish
For the Pork
- 8-10 Pork Chops boneless, about ½-in thick
- 1 tsp Ground Ginger
- 1 tsp Salt
- 1 tsp Black Pepper
- 1 tsp Parsley
For the Broth
- 1 tbsp Oil
- 3 Garlic Cloves minced
- 2 tbsp Fresh Ginger grated
- 2 qt Broth chicken, or vegetable
- 1 qt Water
- 1 cup Soy Sauce or tamari, coco aminos
- ¼ cup Rice Vinegar
- 1 tbsp Fish Sauce
- 1 tsp Salt
- 1 cup Carrots matchsticks
- 1 15oz can Sweet Corn drained
- 2 cups Bok Choy ends trimmed
- Start water boiling for eggs. Preheat grill or grill pan to medium-high.
- In a large pot over medium high heat, add oil, garlic and ginger. Let cook for 3-4 minutes. Add broth, water, soy sauce, fish sauce, rice vinegar, and salt. Bring to a boil then reduce heat to medium. Add carrots and corn.
- Sprinkle both sides of pork chops with ginger, salt, pepper and parsley. Once grill/grill pan is heated cook pork for 6-8 minutes on each side.
- In a medium mixing bowl, create an ice bath (half full with ice then top with cold water). Once water for eggs is boiling, carefully add the eggs. Cook for 7 minutes, exactly. Remove to water bath and let sit until ready to create bowls.
- Add ramen bricks to large pot and cook for 8 minutes. Use tongs to help break up the bricks as they cook. Once the noodles are cooked and completely broken up, add bok choy, place lid on pot and turn off the heat.
- Remove eggs from ice bath and peel. Carefully cut in half, lengthwise.
- To build a ramen bowl, use tongs to get a portion of ramen and bok choy out of the large pot, then ladle the broth over top so that the ramen just floats. Place 1-2 pork chops on the side of the bowl, place one egg next to it. Sprinkle with scallions and sesame seeds.
Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
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