Pork and Mushroom Ramen Bowl

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Pork Ramen

Warm and comforting, this Japanese favorite is beloved all over the world. Our version marries ramen noodles with tender pork spareribs, mushrooms, corn, boiled eggs, flavorful onions and red chili pepper for a supremely satisfying bowl.

Difficulty: moderate
Serves: 4
Prep time: 20 min
Cook time: approx. 3 hr
Make ahead: spareribs can be made a few days in advance and reheated when ready to serve


1 1/2 lb boneless pork spareribs
salt and pepper
2 T vegetable oil
1/2 c water
2 T sesame oil
2 T fresh ginger, minced
2 T fresh garlic, minced
1/4 c tamari or soy sauce
1/4 c mirin (Japanese cooking wine, from grocery aisle)
6 c chicken stock
1 c fresh mushrooms
7-8 oz udon noodles
4 lg eggs, boiled, peeled and halved
1/2 c corn kernels, warmed
1/2 c green onions, sliced thinly
1 red chili pepper, sliced thinly (optional)


Preheat oven to 300 degrees. Season pork well on all sides with salt and pepper; sear in hot vegetable oil over medium-high heat, browning lightly on all sides. Add water and cover tightly; bake 2 1/2 to 3 hr until tender. Remove from oven and keep warm in juices, reserving pork drippings. Add sesame oil to a large, heavy-bottomed pot over medium heat. When hot, add ginger and garlic, cooking and stirring 2 min. Add tamari and mirin and cook 1 min, until bubbling. Add chicken stock and 1 c of pork drippings, skimmed of fat. Add mushrooms, bring to a boil, then reduce heat, simmering 10 min. Meanwhile, cook udon noodles in boiling water for 3 min, until tender. Drain and rinse under cold water. Toss lightly in a little sesame oil to keep from sticking. Shred pork. Divide noodles among 4 bowls, ladle stock over each, add a halved boiled egg, 4 oz of pork and a few tablespoons of corn. Serve onions and chilies on side to be added, if desired.