Quick Ramen at Home

Prep Time 30 minutes
Servings 4 Servings
Calories 313 kcal


  • 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


  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

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