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Japanese ramen soup with pork

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It's a takeaway favourite, but this Japanese ramen soup with prrk recipe is deliciously quick and easy to make at home.

  • Serves4
  • Cook time15 minutes
  • Prep time20 minutes, (+ 5 mins marinating time)
Japanese ramen soup with pork

Ingredients

  • 1/4 tsp sesame oil
  • 1/3 cup (80ml) soy sauce
  • 4 garlic cloves, crushed
  • 500g Coles Australian Pork Sirloin Steak
  • 2 tsp peanut oil
  • 2 tsp finely grated ginger
  • 1 long red chilli, finely sliced
  • 1/2 tsp Chinese five spice
  • 4 cups (1L) salt-reduced chicken stock
  • 2 tbsp mirin seasoning
  • 200g Swiss brown mushrooms, quartered
  • 150g snow peas, trimmed, thinly sliced
  • 180g ramen noodles
  • 2 hard-boiled Coles Brand Australian Free Range Eggs, halved

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Method

  1. Step 1

    Combine the sesame oil, 2 tbs of the soy sauce and half the garlic in a ceramic dish. Add the pork and toss to coat. Set aside for 5 mins to marinate.

  2. Step 2

    Heat the peanut oil in a large heavy-based pan over medium-low heat. Add the ginger, chilli, Chinese five spice and remaining garlic. Cook for 1-2 mins or until fragrant. Add the stock, 2 cups (500ml) water, mirin and remaining soy sauce. Bring to the boil. Reduce heat to low and simmer for 5 mins. Add the mushroom and snow peas. Cook for 5 mins or until tender.

  3. Step 3

    Meanwhile, heat a barbecue plate or chargrill on medium. Cook the pork for 2-3 mins each side for medium or until cooked to your liking. Set aside for 5 mins to rest. Slice.

  4. Step 4

    While the pork is resting, cook the ramen noodles in a saucepan of boiling water for 5 mins. Drain.

  5. Step 5

    Divide the noodles among serving bowls. Top with the broth mixture, egg and pork.

Japanese ramen soup with pork

Japanese ramen soup with pork
  • Serves4
  • Cook time15 minutes
  • Prep time20 minutes, (+ 5 mins marinating time)
Ingredients
  • 1/4 tsp sesame oil
  • 1/3 cup (80ml) soy sauce
  • 4 garlic cloves, crushed
  • 500g Coles Australian Pork Sirloin Steak
  • 2 tsp peanut oil
  • 2 tsp finely grated ginger
  • 1 long red chilli, finely sliced
  • 1/2 tsp Chinese five spice
  • 4 cups (1L) salt-reduced chicken stock
  • 2 tbsp mirin seasoning
  • 200g Swiss brown mushrooms, quartered
  • 150g snow peas, trimmed, thinly sliced
  • 180g ramen noodles
  • 2 hard-boiled Coles Brand Australian Free Range Eggs, halved
    Description

    It's a takeaway favourite, but this Japanese ramen soup with prrk recipe is deliciously quick and easy to make at home.

    Method

    1. Step 1

      Combine the sesame oil, 2 tbs of the soy sauce and half the garlic in a ceramic dish. Add the pork and toss to coat. Set aside for 5 mins to marinate.

    2. Step 2

      Heat the peanut oil in a large heavy-based pan over medium-low heat. Add the ginger, chilli, Chinese five spice and remaining garlic. Cook for 1-2 mins or until fragrant. Add the stock, 2 cups (500ml) water, mirin and remaining soy sauce. Bring to the boil. Reduce heat to low and simmer for 5 mins. Add the mushroom and snow peas. Cook for 5 mins or until tender.

    3. Step 3

      Meanwhile, heat a barbecue plate or chargrill on medium. Cook the pork for 2-3 mins each side for medium or until cooked to your liking. Set aside for 5 mins to rest. Slice.

    4. Step 4

      While the pork is resting, cook the ramen noodles in a saucepan of boiling water for 5 mins. Drain.

    5. Step 5

      Divide the noodles among serving bowls. Top with the broth mixture, egg and pork.