Effortless Weeknight Pork Ramen

1Ingredients

• 1 poundGround pork
• 4 cupsChicken broth
• 4 packsRamen noodle packs (seasoning discarded)
• 2 clovesGarlic, minced
• 1 tablespoonFresh ginger, grated
• 3 tablespoonsSoy sauce
• 1 teaspoonToasted sesame oil
• 5 ouncesFresh spinach
• 4 stalksScallions, sliced
• 4 unitsLarge eggs, soft-boiled (optional)

2Instructions

1. 1

   Begin by gathering all your ingredients. Slice the scallions, mince the garlic, and grate the fresh ginger. If using, prepare soft-boiled eggs and set aside.

   0
2. 2

   In a large pot or Dutch oven, brown the ground pork over medium-high heat. Break the pork apart with a spoon as it cooks. Once fully cooked and no pink remains, carefully drain any excess fat from the pot.

   ⏱ 7 min
3. 3

   Add the minced garlic and grated ginger to the cooked pork in the pot. Sauté for about 1 minute, stirring constantly, until the aromatics are fragrant.

   ⏱ 1 min
4. 4

   Pour in the chicken broth, soy sauce, and toasted sesame oil. Stir to combine. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and let it simmer for 13 minutes to allow the flavors to deepen.

   ⏱ 13 min
5. 5

   While the broth simmers, cook the ramen noodles according to package instructions in a separate pot of boiling water. For the last minute of cooking, add the fresh spinach to the noodle pot until it is wilted. Drain the noodles and spinach thoroughly.

   ⏱ 4 min
6. 6

   Divide the cooked noodles and spinach evenly among four serving bowls. Ladle the hot pork and broth mixture generously over the noodles in each bowl.

   ⏱ 2 min
7. 7

   Garnish each bowl of ramen with a generous amount of sliced scallions. If using, add a soft-boiled egg half to each serving. Serve immediately and enjoy your comforting, homemade ramen!

   ⏱ 1 min