Japanese · Dinner
Pork Bone Noodle Soup (High-Protein)
A Japanese-style pork bone noodle soup built around a rich pork and chicken bone broth, sliced pork shoulder, marinated soft-boiled eggs, ramen noodles, edamame, and wood ear mushroom, finished with scallion, nori, and sesame oil.
$7
25 minsPrep
50 minsCook
75 minsTotal
MediumLevel
Nutrition per serving
812Calories
66.4gProtein
36.8gFat
52.3gCarbs
6.1gSugar
6.3gFiber
2540mgSodium
574mgChol
10.9gSat Fat
1180mgPotassium
150mgCalcium
6.8mgIron
2.1mcgVitamin B12
4.5mgVitamin C
protein-rich
high-fiber
gluten-free-adaptable
high-protein
Instructions
1
Prep
Slice the pork shoulder thinly against the grain, mince the garlic, grate the ginger, slice the scallion and mushroom, and lay everything on a board.
2
Marinate
Soak the peeled soft-boiled eggs in a bowl with soy sauce and mirin, turning once, for 8 hours refrigerated until light brown.
3
Simmer
Bring chicken stock to a simmer over medium heat, add the garlic and ginger, and cook 10 minutes until fragrant and slightly cloudy.
4
Sear
Heat a small skillet over medium-high heat with sesame oil and sear the pork slices 3–4 minutes per side until browned and cooked through.
5
Build
Place drained noodles in a deep bowl, ladle hot broth and mushroom over them, and arrange pork, eggs, scallion, and nori on top.
6
Plate
Sprinkle sesame seeds over the soup, season with salt and black pepper, and serve immediately while steaming hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 16 oz451g pork shoulder
- 3 cups720ml chicken stock
- 7 oz200g, about a third of a standard block ramen noodles, cooked
- 44 eggs, soft-boiled and peeled
- 1/2 cup70g edamame, cooked
- 6 cloves6 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 4 tbsp4 tbsp soy sauce
- 2 tbsp2 tbsp mirin
- 2 tsp2 tsp sesame oil
- 22 scallion
- 22 sheet (5g) nori, halved
- 1/2 cup50g wood ear mushroom
- 2 tsp2 tsp white sesame seeds
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
