Ramen in soy sauce soup with stir fried bean sprouts, kimchi, carrots, and pork
This is a delicious bowl of Shoyu Ramen (soy sauce–based ramen) with some flavorful toppings!Here’s what’s going on in that dish:Ramen refers to the Japanese noodle soup, usually made with Chinese-style wheat noodles in a flavorful broth.Soy sauce soup (shoyu) gives the broth a savory, slightly salty depth—it’s one of the classic ramen broth types, alongside miso, salt (shio), and tonkotsu (pork bone).Stir-fried bean sprouts, kimchi, and carrots add crunch, tang, and a bit of heat. Kimchi gives the dish a Korean twist, blending nicely with the Japanese base.Pork (often sliced or minced) adds richness and umami, tying everything together.So overall, it’s like Shoyu Ramen with Korean-style toppings—a fusion of Japanese and Korean comfort food flavors.
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Ingredients
For the broth:
- 6 cups chicken stock or pork stock, homemade or good-quality store-bought
- 3 tablespoons soy sauce
- 1 tablespoon mirin or a splash of rice vinegar + pinch of sugar as a substitute
- 1 tablespoon sake optional
- 1 teaspoon sesame oil
- 2 cloves garlic minced
- 1 small knob ginger sliced
- 1 teaspoon sugar optional, balances saltiness
- Salt and pepper to taste
For the toppings:
- 200–250 g pork belly or thinly sliced pork shoulder
- 2 cups bean sprouts
- 1 cup kimchi roughly chopped
- 1 medium carrot julienned
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon vegetable oil for cooking
- 2 green onions chopped
- Toasted sesame seeds optional, for garnish
For the noodles:
- 4 portions ramen noodles fresh or dry
Instructions
Prepare the broth
- In a pot, heat sesame oil over medium heat.
- Add garlic and ginger; sauté until fragrant.
- Pour in stock, soy sauce, mirin, sake, and sugar.
- Simmer gently for 10–15 minutes.
- Strain out the ginger slices if you like a smoother broth. Keep warm.
Cook the noodles
- Boil ramen noodles according to the package instructions.
- Drain and rinse briefly under warm water to prevent sticking.
Stir-fry the toppings
- Heat vegetable oil in a large pan or wok.
- Add the pork slices and cook until browned and slightly crispy.
- Stir in carrots and bean sprouts; cook 2–3 minutes until just tender.
- Add kimchi, soy sauce, and sesame oil; stir-fry another minute.
- Toss well and remove from heat.
Assemble your bowls
- Divide noodles among 4 bowls.
- Ladle hot soy sauce broth over the noodles.
- Spoon the stir-fried pork and vegetables on top.
- Garnish with green onions and sesame seeds.
Disclaimer
Some parts of recipe maybe AI-generated. Recipe pictures are examples of recipe and represent no affiliation with photographer.
Nutrition
Calories: 467kcal (23%)Carbohydrates: 24g (8%)Protein: 18g (36%)Fat: 33g (51%)Saturated Fat: 11g (69%)Polyunsaturated Fat: 5gMonounsaturated Fat: 15gCholesterol: 47mg (16%)Sodium: 1747mg (76%)Potassium: 705mg (20%)Fiber: 2g (8%)Sugar: 11g (12%)Vitamin A: 2661IU (53%)Vitamin C: 10mg (12%)Calcium: 46mg (5%)Iron: 3mg (17%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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