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Thinly slice the yellow onion(s) and green cabbage. Season the thinly cut pork loin with salt and black pepper.

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.

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.

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.

Immediately after the 9 minutes are up, douse the eggs in cold water to stop the cooking process. Set aside.

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.

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.

While the broth is coming to a boil, cut the seared pork into small, bite-sized pieces.

Once the broth is boiling, add the frozen peas and about 1 cup of the shredded cabbage. Bring back to a boil.

Add the ramen noodles to the boiling broth. Cook for 3 minutes, stirring to break up the noodles.

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.

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.


Thinly slice the yellow onion(s) and green cabbage. Season the thinly cut pork loin with salt and black pepper.

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.

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.

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.

Immediately after the 9 minutes are up, douse the eggs in cold water to stop the cooking process. Set aside.

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.

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.

While the broth is coming to a boil, cut the seared pork into small, bite-sized pieces.

Once the broth is boiling, add the frozen peas and about 1 cup of the shredded cabbage. Bring back to a boil.

Add the ramen noodles to the boiling broth. Cook for 3 minutes, stirring to break up the noodles.

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.

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.
