Pork ramen noodle bowls will fresh ginger, scallions, miso paste, and finished off with a bit of Sriracha, if you want!
Does anyone else have visions of dorm rooms and all-nighters whenever ramen is mentioned? I vividly remember stocking up on chicken ramen noodle packages my freshman year of college, and thinking nothing of eating it for days in a row. I’d like to think my taste buds are a little more refined now (okay, they’re a LOT more refined) and I haven’t made a bowl of those salt-bomb noodles in years now aside from a couple of desperate times on backpacking trips.
But now, noodle bowls went and got cool. Or maybe I’m just way out of it and they’ve been cool for awhile, but between ramen, pho, and curry noodle bowls, you can’t hide from them. Even Panera has noodle bowls now.
I had a craving for a big bowl of noodles on a cold Sunday afternoon after a run, and thought fancy ramen would do the trick of warming me up. And oh, it did.
My version of ramen started with the thin pork chops (on sale right now!), which I cut into slices and sauteed with some ginger, garlic, and scallions. Then I added vegetable broth, miso paste, soy sauce, and rice vinegar to the pot along with a good amount of Ramen noodles and edamame.
I finished off the broth with a teaspoon of Sriracha, but if you’re not into spice you can definitely leave that out. Topped with a medium to hard boiled egg and more sliced scallions, and this turned out to be just the bowl of warmth and comfort I was looking for.
Best of all, this really doesn’t take a whole lot of time to make, especially if you have the eggs boiled ahead of time, or you use a separate pot to boil the eggs. You could also use chicken, beef, or tofu instead of pork depending on your preference.
On another note – what are your Valentine’s Day plans? We are going to assemble Baby E’s crib, cook a cozy dinner, and probably watch a movie. We are so not the going out kind on V-Day!