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Ginger Pulled Pork Ramen Bowls
Andre Lewis

Ginger Pulled Pork Ramen Bowls

Unsauced pulled pork turns a quick ginger broth into a substantial noodle bowl. Mushrooms simmer first, while noodles and spinach go in only at the end so neither has time to collapse. A jammy egg makes each bowl feel complete without asking the pork to do all the work.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 4 large eggs
  • 6 cups low-sodium chicken broth
  • 1 tbsp grated fresh ginger
  • 3 garlic cloves minced
  • 3 tbsp low-sodium soy sauce
  • 1 tbsp rice vinegar
  • 8 oz cremini mushrooms sliced
  • 3 cups cooked unsauced pulled pork
  • 3 packages 3 oz each instant ramen noodles, seasoning discarded
  • 4 cups baby spinach
  • 3 scallions thinly sliced

Method
 

  1. Lower the eggs into boiling water, cook for 7 minutes, then move them to ice water before peeling and halving.
  2. Bring the broth, ginger, garlic, soy sauce and rice vinegar to a simmer in a wide pot.
  3. Add the mushrooms and simmer until tender, about 5 minutes.
  4. Stir in the pulled pork and cook until it is hot, 3 to 4 minutes.
  5. Add the ramen noodles and simmer just until loosened and tender, about 3 minutes.
  6. Fold in the spinach and remove the pot from the heat as soon as it wilts.
  7. Divide among four bowls and add the halved eggs and scallions.