I know what you're thinking. This isn't the kind of ramen where you add the salt bomb seasoning packet. This ramen is super easy and the addition of pork makes it a pretty substantial weekday meal. You can substitute the pork and vegetables with whatever you have on hand.
Ingredients
8 cups of low-sodium chicken broth
3 tbsp of grated ginger
1 cup of frozen corn
3 tbsp sriracha
1 tbsp sesame seed oil
300g thinly sliced pork shoulder
4 green onions, sliced
3 pieces of ramen noodles (about 200g)
Salt & pepper to taste
Instructions
Combine ginger, corn, sriracha and sesame seed oil and add to chicken broth
Bring to boil (about 5 minutes)
Add pork and continue to cook until pork is no longer pink (6 to 7 minutes)
Drop noodles into broth and cook until soft (3-4 minutes)
Add green onions and salt and pepper to taste
