Instant Ramen 2.0
Instant Ramen 2.0
Ingredients
For the Ramen Base
- 1 yellow onion, large, thinly sliced (or 2 medium)
- 1 green cabbage, thinly sliced
- 1 1/2 pounds pork loin, boneless, thinly cut
- as needed salt
- as needed black pepper
- 2 tablespoons high smoke point oil, such as avocado oil or canola oil, divided
- 1 1/2 cups mushrooms, sliced
- 1 tablespoon butter
- 4 garlic, cloves, minced
- 4 cups beef broth
- 2 packets Maruchan Chicken Flavor Ramen Noodle Soup, (flavor seasoning only)
- 2 tablespoons chili crisp, for spicy, or 1 tablespoon for less spicy
- 1 cup frozen peas
- 2 packs ramen noodles, from Maruchan Chicken Flavor Ramen Noodle Soup (use 1 pack for a brothy ramen)
For the Garnish
- 2 eggs
- 1/4 cup green onions, chopped
- as needed chili crisp, for serving
Instructions
- 1
Thinly slice the yellow onion(s) and green cabbage. Season the thinly cut pork loin with salt and black pepper.
⏱️ 5 min
- 2
Heat a large pot or Dutch oven over medium-high heat. Add 1 tablespoon of high smoke point oil. Once hot, sear the seasoned pork loin for 1 minute on each side. The pork will finish cooking in the broth later. Remove the pork from the pot and set aside.
⏱️ 5 min
- 3
Add another 1 tablespoon of high smoke point oil to the same pot. Add the sliced onions and sliced mushrooms. Lower the temperature to medium-low and mix everything together. Add the butter and mix again. Cook until the onions have softened and the mushrooms have a slight brown color.
⏱️ 8 min
- 4
While the onions and mushrooms are cooking, place the 2 eggs in a small pot and fill with water to cover. Bring to a boil. Once boiling, cover the pot and turn off the heat. Let sit on the hot burner for 9 minutes.
⏱️ 12 min
- 5
Immediately after the 9 minutes are up, douse the eggs in cold water to stop the cooking process. Set aside.
⏱️ 1 min
- 6
Once the onions are softened and mushrooms are browned, add the minced garlic to the pot with the onions and mushrooms. Cook until fragrant, about 1 minute.
⏱️ 2 min
- 7
Add the beef broth to the pot. Open the Maruchan ramen packets and add both flavor seasoning packets to the broth. Add 2 tablespoons of chili crisp for spicy ramen, or 1 tablespoon for less spicy. Mix well and bring the broth to a boil.
⏱️ 5 min
- 8
While the broth is coming to a boil, cut the seared pork into small, bite-sized pieces.
⏱️ 2 min
- 9
Once the broth is boiling, add the frozen peas and about 1 cup of the shredded cabbage. Bring back to a boil.
⏱️ 2 min
- 10
Add the ramen noodles to the boiling broth. Cook for 3 minutes, stirring to break up the noodles.
⏱️ 3 min
- 11
After 3 minutes, lower the temperature to a simmer. Add the cut pork pieces back into the broth. Simmer for 1 minute to allow the pork to finish cooking and meld with the flavors.
⏱️ 2 min
- 12
To serve, ladle the ramen into bowls. Peel and cut the soft-boiled eggs in half, then add them to each bowl. Garnish with chopped green onions and additional chili crisp, if desired.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Instant Ramen 2.0
For the Ramen Base
- 1 yellow onion, large, thinly sliced (or 2 medium)
- 1 green cabbage, thinly sliced
- 1 1/2 pounds pork loin, boneless, thinly cut
- as needed salt
- as needed black pepper
- 2 tablespoons high smoke point oil, such as avocado oil or canola oil, divided
- 1 1/2 cups mushrooms, sliced
- 1 tablespoon butter
- 4 garlic, cloves, minced
- 4 cups beef broth
- 2 packets Maruchan Chicken Flavor Ramen Noodle Soup, (flavor seasoning only)
- 2 tablespoons chili crisp, for spicy, or 1 tablespoon for less spicy
- 1 cup frozen peas
- 2 packs ramen noodles, from Maruchan Chicken Flavor Ramen Noodle Soup (use 1 pack for a brothy ramen)
For the Garnish
- 2 eggs
- 1/4 cup green onions, chopped
- as needed chili crisp, for serving
Instructions
- 1
Thinly slice the yellow onion(s) and green cabbage. Season the thinly cut pork loin with salt and black pepper.
⏱️ 5 min - 2
Heat a large pot or Dutch oven over medium-high heat. Add 1 tablespoon of high smoke point oil. Once hot, sear the seasoned pork loin for 1 minute on each side. The pork will finish cooking in the broth later. Remove the pork from the pot and set aside.
⏱️ 5 min - 3
Add another 1 tablespoon of high smoke point oil to the same pot. Add the sliced onions and sliced mushrooms. Lower the temperature to medium-low and mix everything together. Add the butter and mix again. Cook until the onions have softened and the mushrooms have a slight brown color.
⏱️ 8 min - 4
While the onions and mushrooms are cooking, place the 2 eggs in a small pot and fill with water to cover. Bring to a boil. Once boiling, cover the pot and turn off the heat. Let sit on the hot burner for 9 minutes.
⏱️ 12 min - 5
Immediately after the 9 minutes are up, douse the eggs in cold water to stop the cooking process. Set aside.
⏱️ 1 min - 6
Once the onions are softened and mushrooms are browned, add the minced garlic to the pot with the onions and mushrooms. Cook until fragrant, about 1 minute.
⏱️ 2 min - 7
Add the beef broth to the pot. Open the Maruchan ramen packets and add both flavor seasoning packets to the broth. Add 2 tablespoons of chili crisp for spicy ramen, or 1 tablespoon for less spicy. Mix well and bring the broth to a boil.
⏱️ 5 min - 8
While the broth is coming to a boil, cut the seared pork into small, bite-sized pieces.
⏱️ 2 min - 9
Once the broth is boiling, add the frozen peas and about 1 cup of the shredded cabbage. Bring back to a boil.
⏱️ 2 min - 10
Add the ramen noodles to the boiling broth. Cook for 3 minutes, stirring to break up the noodles.
⏱️ 3 min - 11
After 3 minutes, lower the temperature to a simmer. Add the cut pork pieces back into the broth. Simmer for 1 minute to allow the pork to finish cooking and meld with the flavors.
⏱️ 2 min - 12
To serve, ladle the ramen into bowls. Peel and cut the soft-boiled eggs in half, then add them to each bowl. Garnish with chopped green onions and additional chili crisp, if desired.
⏱️ 3 min