Quick Ramen at Home

Prep Time 30 minutes
Servings 4 Servings
Calories 313 kcal

Ingredients

  • 4 oz. dried ramen noodles
  • 2 quarts/64 oz. low-sodium chicken broth
  • 2 Tbsp./1 oz. low-sodium soy sauce
  • ¼ cup/2 oz. miso paste
  • 1 Tbsp./½ oz. sriracha sauce
  • 1 tsp. toasted sesame oil
  • 10 oz. pork tenderloin cut into 12 slices
  • 2 cups/8 oz. julienned carrots
  • 6 each/4 oz. baby bok choy cut in half lengthwise or larger bok choy cut in large chunks
  • 1 cup/4 oz. julienned snow peas
  • 4 each/ ¼ cup/2 oz. finely chopped scallions
  • ¼ cup roughly chopped cilantro

Instructions

  1. Place the chicken broth, soy sauce, miso paste and sriracha sauce in a large saucepan and bring to a simmer. Place the pork in the broth and simmer for 5 minutes or until cooked through. Remove pork to a plate and when cool enough to handle, slice into ½” thick slices. Reserve. Stir sesame oil into broth and keep at a simmer.
  2. Bring a large pot of salted water to the boil. Place the carrots, bok choy and snow peas in the water and cook until al dente, about 3 minutes. Use a slotted spoon to remove the vegetables to a plate. Bring the water back to a boil and cook the noodles until al dente, according to package directions, about 3 minutes. Drain and reserve.
  3. To serve, divide the noodles between 4 deep bowls. Divide the vegetables and pork in neat sections around the noodles. Ladle broth over noodles. Top each bowl with scallions and cilantro.

Recipe Notes

An exclusive Pasta Fits recipe