This is how I layer my Pork Ramen Noddle: I make the pork, mushrooms and broth separately. And then, it’s the layers of ingredients that make all the difference.
You can also watch a video of me and my daughter, Bianca, making this dish on You Tube.
Pork Ramen Noddle
4 tablespoons extra virgin olive oil
1 pound cremini mushrooms, quartered
1 shallot, finely minced
Kosher salt and freshly ground pepper
1 pound pre-cooked pulled pork
1 onion, sliced
1 pound ramen noodles, cooked
2 scallions, white and green parts, cut ion the bias
2 hard-boiled eggs, cut in half
6 cups reduced sodium beef broth
2 radishes, cut into thin stripes
2 baby cucumbers, sliced
1 cup cilantro leaves (not chopped)
- Prepare the mushrooms: heat 2 tablespoons olive oil in a large saute pan on high heat. Add the mushrooms and cook, without stirring until it starts to release its oil, about 3 minutes. Add the shallots, and season with salt and pepper. Mix everything and cook until mushrooms are soft and tender, about 5 minutes all together. Transfer to a plate and let cool.
- Prepare the Pork: using the same pan as the mushrooms, heat the remaining olive oil and add the sliced onions. Season with salt and pepper and cook, stirring frequently with a wooden spoon until it soft and translucent, about 5 minutes. Add the pulled pork and break it up in pieces, making sure pork is completely broken up into thin threads. Cook, stirring frequently until pork is completely flavored. Add about ¼ cup water if necessary. Season with salt and pepper. Transfer to a plate and let cool.
- Meanwhile, heat the beef broth and make sure it’s well seasoned.
- To assemble the Ramen Soup, place some cooked noodles, about ¼ cup pulled pork and some mushrooms in a bowl. Ladle the broth on top, and garnish with the scallions, cucumbers, radish, eggs and cilantro. Serve immediately.
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