Grant's Ramen

Grant's Ramen - Grant Wilson
4-6 servings


8 oz mushrooms
2-3 baby bok choy heads of leaves
1/4 cup green onions

Pork Loin
1/8 Cup Vegetable Oil
1/8 Cup Water
1/4 Cup Soy Sauce
1 tsp Garlic Salt
1 pound pork loin

3-6 soft boiled eggs

1 Tbsp sesame oil
3 cloves Garlic, minced
1 tsp Ginger, minced
6 Cups chicken stock or broth of choice
2 Cups Water
1/4 Cup Mirin
1/3 Cup soy sauce
6 packs of ramen noodles throw out those seasoning packets!!
salt and pepper to taste

sesame seeds, for garnish


Prepare Veggies
1. Wash and slice mushrooms. Set aside in their own bowl.
2. Cut the bottoms off the bok choy. Discard.
3. Wash and dry the bok choy leaves.
4. Either leave them whole or roughly chop them into large pieces. Set aside in their own bowl.
5. Cut the bottoms off the green onions. Discard.
6. Slice the green onions on the diagonal as large as you want them. Set aside in their own bowl.

1. Place the oil, water, soy sauce, and garlic salt in a Tupperware container.
2. Slice the pork loin into thin medallions (1/8-14 inch thick).
3. Add the pork to the sauce. Cover and shake well to mix.
2. Heat some vegetable oil in a non-stick pan on medium heat.
3. When oil is hot, add the pork and cook in batches.
4. Remove to bowl when done and cover to keep warm.

1. Place eggs in a large saucepan and cover with cold water by 1 inch.
2. Bring to a boil and cook for 1 minute.
3. Cover eggs with a tight-fitting lid and remove from heat; set aside for 8-10 minutes while you make the broth. Drain well and let cool before peeling and halving.

1. Add the sesame oil into a large pot and heat over medium heat.
2. Add in the garlic and ginger and sauté for 30 seconds until fragrant.
3. Add in the sliced mushrooms and cook for 3-5 minutes or until softened.
4. Add the Mirin and soy sauce. Cook for another minute.
5. Pour in the chicken stock and water. Bring to a boil and simmer for about 5 minutes.
6. Add the bok choy and simmer for an additional 2 minutes to soften the leaves.
7. Remove the pot from the heat.
8. Strain the broth and reserve the vegetables to be added back in later.
9. Pour the strained broth back into the hot pain you cooked it in.
10. Place the ramen noodles in the hot pot of broth. Allow the noodles to sit for ONLY a couple of minutes until they loosen and soften up. The noodles will soften quickly, so this should be done right before serving.
11. Divide the ramen, veggies, and broth evenly into bowls.
12. Top the ramen with sliced pork loin and soft boiled eggs.
13. Garnish with toppings of choice and enjoy!

- Try using roasted chicken instead of pork.
- Try adding other veggies like corn, julienned carrots, water chestnuts, julienned bamboo shoots, etc. Add the carrots in with the bok choy. The rest can just be added on top when serving.

Don't use the pork loin. Replace the Beef Broth with Vegetable Broth. Add whatever veggies you like.

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