Bonus Healthy Recipe: Shredded Pork Ramen (4 Servings)

I am being ambitious this time because I made my own ramen soup.  I used pork neck bone because bones make delicious stocks and they are not expensive.  You can get pork neck bone at your local butcher or your local Asian supermarket.

This is also a very healthy ramen because not only everything is homemade, but also I used buckwheat noodles, which are loaded with manganese and lean protein.

Manganese aids in energy metabolism, promotes the health of the nervous system and plays a vital role in synthesizing hormones, connective tissue and proteins needed for blood coagulation.

Moreover, lean, plant-based sources of protein like buckwheat noodles can significantly decrease your risk of heart disease, cancer and diabetes according to the Harvard School of Public Health. 

Here is the recipe:

3 pounds of pork neck bone

one bunch of green onions

one large ginger root, chopped

12 cloves garlic, mashed

16 cups water

3 bunches buckwheat noodles

1/8 cup bean sprouts, cleaned

1 egg

1 tablespoon soy sauce

1 tablespoon sesame oil

1 tablespoon white wine

salt to taste


1) Rub salt on pork bones and let bones sit overnight in the fridge.


2) Pour eight cups of water in pot with ginger root, garlic, and salted pork bones and boil over high heat.  When boil, skim the fat and other floating scums.


F.Y.I. This was how much scums I skimmed.


3) When all the fat and scrums are skimmed, reduce heat to low heat, cover pot and simmer mixture for about two hours.  When broth is done, let broth and pork completely cool in pot. Strain and save pork bone and get as much meat from the pork bone as possible.  Set meat aside as one of the toppings later.


4) Boil 4 cups of water over medium-high heat.  Reduce heat to medium, salt water and cook buckwheat noodles until noodles are al dente. Set noodle aside.


5) Boil rest of the water in another pot over high heat.  Reduce heat to medium and hard-boil egg for about 5 minutes.  Peel the egg shell and cut egg in half. Set aside.


6) Using the same pot for the noodles, boil water over medium and blanch bean sprouts for about 5 minutes.  Cut egg in half. Set aside.


7) Boil strained broth over high heat. Skim more fat or scums out if necessary.  Add salt, soy sauce, sesame oil, and white wine. Let broth simmer until it is ready for plating.


8) Chop green onion nicely.  Set aside.


9) Plate buckwheat noodle in a bowl.  Pour simmering broth until noodles are covered. Place pork pieces, green onions, bean sprouts and egg nicely on top of noodle.  Serve when ready.


Overall, I love this ramen because everything is homemade.  I also thought soy sauce and sesame oil helped in flavouring the broth.  However, I thought my broth was still a bit too oily and my yolk was not runny enough.

I put some of my broth in the refrigerator already to see if this helps in skimming all the fat out of the broth.

If you are not able to use all this broth at one time, you can always freeze the broth for future use.  So try this recipe today and tell us what you think!


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