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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Prep Time 20

Cook Time 30

Total Time 50

Course Dinner, Main Course

Cuisine Asian, Japanese, Korean

Servings servings

Calories 467 kcal

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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

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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.

Start Cooking

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.

Keyword comfort food, pork, quick, stir-fried

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