It does feel odd posting a recipe for ramen on a website devoted to teaching someone how to cook better food than ramen, mac and cheese and spaghetti for college meals. But make no mistake, this is far from instant ramen.
This is my go-to meal when I’m cooking for just me or if someone is feeling under the weather. The salty pork chop combined with the chewy noodles and the bog bowl of broth will warm you up and fill you up. I make mine is a large chef’s skillet, but this is a one-pot wonder. I boil the noodles in the broth rather than dirty another pot and wait for the water to come up to temp. Serves 3-4 people or one to 2 with leftovers.
1 tablespoon canola oil
2 boneless pork chops (1/2 inch thick; about 1/2 pound total)
kosher salt and black pepper
8 scallions, sliced, white and green parts separated
1 2-inch piece fresh ginger, peeled and sliced
6 cups low-sodium chicken broth (preferably homemade)
1 tablespoon white wine or mirin
2 3-ounce packages ramen noodles (discard the seasoning packets)
1 tablespoon soy sauce
2 teaspoons rice wine vinegar
1 large carrot, grated
2 radishes, halved and thinly sliced
1/2 cup fresh cilantro leaves
Heat a Dutch oven over medium heat for 5 minutes. Add the oil. Season the pork with ¼ teaspoon each salt and pepper and cook until cooked through, 4 minutes per side. Place on a plate, cover with foil, and let rest for 5 minutes before thinly slicing.
Tun the heat to low and add the scallion whites and ginger to the drippings in the Dutch oven. Cook, stirring, until softened, 30 seconds to 1 minute. Add the broth and wine and bring to a boil. Add the noodles and boil, stirring occasionally, until tender, 2 to 3 minutes. Stir in the soy sauce and rice wine vinegar. Pour any juices from the pork that have collected on the plate into the soup.
Serve the soup in big bowls topped with the pork, carrot, radishes, cilantro, and scallion greens.