Sunday Supper & More

Pork-noodle ramen

Pork-noodle ramen (Debra Samuels for The Boston Globe)
May 5, 2010

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Serves 4

Curly ramen noodles (chuka soba), come dried in compact squares or nests. You can also use 1 pound of thin fresh Chinese noodles in this Japanese dish.

3 cups beef broth
2 cups water
2 tablespoons soy sauce
4 scallions, cut into 4-inch lengths and smashed
1 piece (1 inch) fresh ginger, cut into 4 slices
4 cooked pork spare ribs
2 teaspoons sesame oil
Salt and pepper, to taste
4pieces cooked bok choy, each halved lengthwise
2 cups fresh bean sprouts (mung bean)
12 ounces (4 nests) ramen noodles (chuka soba)
Extra sesame oil (for sprinkling)

1. In a soup pot over medium heat, combine beef broth, water, soy sauce, scallions, and ginger. Bring to a boil. Add the pork ribs and lower the heat. Simmer for 10 minutes or until pork is heated through. Remove ribs, scallions, and ginger and transfer to a bowl.

2. Add sesame oil, salt, and pepper to the soup. Turn the heat to low.

3. Slice meat off the bones; discard bones, scallions, and ginger.

4. Bring a large saucepan of water to a boil. Add the bok choy and cook for 30 seconds. Use a slotted spoon to lift it out and transfer to a plate. Add the bean sprouts to the water; cook 1 minute. With the spoon transfer the sprouts to a bowl; sprinkle with salt.

5. Add ramen to boiling water and cook 3 to 5 minutes or until noodles are tender but still have bite.

6. Drain the noodles and rinse with warm water. With a scissors snip the noodles in half. Divide the noodles among 4 deep bowls.

7. Arrange the pork, bok choy, and bean sprouts on the noodles. Ladle soup around the noodles. Sprinkle with sesame oil. Serve with chopsticks and a spoon.

Debra Samuels


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