Teriyaki pork ramen bowls with tender pork in a sweet savory teriyaki glaze, fresh veggies and oodles of noodles is comfort food, Japanese style!
Ramen is a study in contrasts. It can be the most nothing meal with a packet of noodles and instant broth powder, or it can be a complex meal rivaling any cassoulet or Bourguignon out there. My teriyaki pork ramen falls somewhere in between. If you roast your pork and marinate your ramen eggs the day before, it’s a relatively quick meal, but with many moving parts, lol.
Make no mistake, this is an easier westernized ramen, but it still has plenty of robust flavors and textures characteristic of the most authentic recipes.
Let’s dig in
teriyaki pork ramen ingredients
for the teriyaki pork
- pork tenderloin
- sake
- mirin
- soy sauce
- brown sugar
for the ramen broth
- readymade ramen broth
- I used Ocean’s Halo, from Whole Foods
- turmeric
- fresh garlic
- fresh ginger
for the ramen bowl
- ramen noodles
- baby bok choy
- corn
- fresh mushrooms
- green onions
- ramen (soy) egg
- crushed peanuts
- sesame seeds
- lime wedges
to roast teriyaki pork loin
- Marinate the pork in a teriyaki sauce.
- Roast the pork at a high heat.
- Cook down the marinade to a sticky glaze on the stove top.
- Glaze meat with a nice layer of teriyaki sauce and slice.
my shortcut for pork ramen broth
When it comes to ramen broth, achieving the full depth of flavor from scratch can be quite time-consuming. I almost always use a good quality store bought chicken, beef, vegetable, or even seafood broth as a base, but I get extra flavor boosts from additions from my pantry…
Shortcuts with readily available ingredients:
- Aromatics: Add fresh ginger, garlic, scallions, or even kombu seaweed to simmer for 30 minutes for added depth.
- Seasonings: Adjust the salt level and consider adding soy sauce, miso paste, fish sauce, or even a dash of sesame oil for umami complexity.
- Fats: Drizzle a bit of toasted sesame oil for richness.
how to make Japanese ramen eggs
Japanese ramen eggs, also known as ajitsuke tamago are soft-boiled eggs marinated in a sweet and savory soy sauce-based broth. They’re the crowning glory on your pork teriyaki ramen bowl! For full details see my How to Make Ramen Eggs post.
- Soft boil eggs: bring pot of water to a boil. Gently immerse room temperature eggs. Turn the heat down to medium so the water boils gently and boil for exactly 6 1/2 minutes. For a less runny egg let them boil for 7 minutes.
- Plunge the eggs into an ice water bath to cool down.
- Carefully peel the eggs (they are fragile.)
- Submerge in a marinade of sake, mirin, soy sauce, sugar, and water.
- Marinate for 4-6 hours.
- Use or refrigerate until needed. Your eggs will last several days in the fridge.
put it all together
Pork teriyaki ramen is a layering game.
- Start with fresh cooked noodles in your bowls.
- Top with hot broth.
- Arrange veggies, meat, and ramen eggs over top.
- Garnish.
more noodle bowls we love
- Chinese Burning Noodles
- Dan Dan Noodles ~ Easy Weeknight Recipe
- Weeknight Peanut Butter Noodles
- Vegan Dan Dan Noodles
- 15 Noodle Bowl Recipes for the New Year
Pork Teriyaki Ramen
Ingredients
teriyaki pork
- 1 lb pork tenderloin
marinade
- 1/3 soy sauce, I use tamari
- 1/3 mirin
- 1/4 sake
- 2 Tbsp light brown sugar
- 2 cloves garlic, mined
- 1 Tbsp fresh ginger, grated
ramen broth
- 48 ounces ramen broth, I used Ocean's Halo
- 1 tsp turmeric
- 2 cloves garlic, minced
- 1 Tbsp fresh ginger, grated
ramen noodles
- 12 ounces ramen noodles (4 single serve packs, discard the flavoring packets.)
Add-ins
- baby bok choy, but in half lengthwise.
- 1 bunch scallions, thinly sliced, white and green parts.
- 2 cups pea pods
- 12 small mushrooms of your choice, whole, halved, or sliced.
- 1 cup steamed corn kernels
- 4 ramen eggs, see ramen egg recipe here
garnish
- crushed peanuts
- lime wedges
- sesame seeds
Instructions
- Line a baking sheet or pan with foil. Put the pork tenderloin in a heavy duty zip lock bag, or a small container for marinading.
- Whisk together the marinade ingredients until the sugar is dissolved. Take half the marinade and add it to the pork. Marinate for an hour. I like to turn the meat in the liquid a few times to make sure it's evenly marinading.
- Put the other half of the marinade in a small saucepan. Bring to a boil and boil until nice and thick.
- Preheat the oven to 450F. Remove the pork from the marinade and place on your lined baking sheet. When the oven is at temperature roast the pork for 17-20 minutes, or until it registers 145F in the thickest part. Your particular pork loin could take less or more time depending on its weight and shape.
- Remove the pork from the oven and cover loosely with foil to rest for 10 minutes. Brush with a thick layer of the glaze and slice.
- While the pork is roasting heat the ramen broth with the turmeric, garlic and ginger in a saucepan. I like to bring it to a boil, then turn it way down, cover, and keep it warm so it can steep while I prepare the rest of the ramen bowls.
- Bring a large pot of water to boil. Blanche the bok choy and pea pods for a few seconds and remove with a slotted spoon. In the same water cook the noodles according to package instructions (you are not using the flavoring packets that come with the noodles.) Drain and divide between 4 bowls.
- Add hot broth over the noodles. Top with the bok choy, mushrooms, scallions and corn. Divide the sliced pork between the bowls. Slice the ramen eggs in half and add to the bowls.
- Garnish with crushed peanuts, sesame seeds and lime wedges.
