Pork & Bok Choy Ramen is Khang Shi Fu Ramen with thinly sliced pork shoulder rolls, bok choy, and a soft-boiled egg to top it off. With meat rolls already made up or store-bought, this is a very quick meal that comes together in no time at all. There is also not a lot of prep work either. The results? A delicious, satiating, hot bowl of goodness.

Pork & Bok Choy Ramen Ingredients

Kang Shi Fu Ramen, Pork Rolls, Bok Choy, Eggs.

Package of Kang Shi Fu Noodles Beef Flavor

Pork Shoulder Hot Pot Rolls

Bag of Bok Choy

Free Range Eggs

Eggs

These are cooked first because as soon as they come out of the boiling water, they go to another bowl filled with cold water. There they stay until ready to top off the ramen very last. Slice them in half quickly and place in the ramen bowl.

Bok Choy

No need to trim the bok choy. Just wash and strain. Use about 2-3 bok choy per serving depending on size.

One of the parts I like about not trimming the bok choy is biting off the stem to separate the bok choy throughout the ramen. You can choose to chop the root off to separate the leaves and boil the bok choy instead of boiling the bok choy whole if you want. Another option is to slice the bok choy in half lengthwise.

Hot Pot Meat Rolls

Use 45 g, or 3 slices, for a light meal; 90 g, or 5-6 slices, for a moderate meal; and up to 10 slices for a heavy fill your belly meal. These are added to the boiling water last because there will be some scum that rises to the surface, and you don’t want that to cling to the bok choy.

JAHZKITCHEN Pork Shoulder Hot Pot Meat Roll

Seasoned Water

Season the water with sea salt just the same as pasta, using 8 cups of water and 1/2 Tbl to 1 Tbl of sea salt. This is used to boil the eggs, meat, and bok choy.

The salt is used to not only season the meat and vegetables, making them even tastier because of being well seasoned throughout. But also to make it easier for peeling the eggs. It also solidifies egg whites more quickly than boiling in water without salt. So if an egg cracks while bouncing around, the salt will help seal and solidify the egg whites.

How to make Pork & Bok Choy Ramen

First wash and strain the bok choy and have your hot pot meat rolls on standby.

Soft-Boiled Eggs

Heat 8 cups of water & 1 Tbl of sea salt in a pot over max heat. Gently lower your large eggs straight from the fridge into the boiling water and set the timer to 7 minutes. After 7 minutes, scoop them out and place them into a bowl filled with cold water.

Seasoned Tender Bok Choy

Using the same boiling water, add the bok choy to cook for 2-3 minutes or until just slightly underdone. They will continue to soften a bit while they rest afterwards. The salted water will also season the vegetables throughout. Scoop them out or use tongs and set aside.

JAHZKITCHEN Blanched Bok Choy in salted water

Simmered Meat Rolls

In the same pot with the salted boiling water, add your meat rolls one at a time and cook until no longer pink. Strain out the entire pot and set the meat aside. Wash the pot out to start making the ramen.

Adding Meat a slice at a time

Simmered Pork Meat Rolls

With the tender bok choy, simmered meat, and soft-boiled eggs set aside, we can start making the ramen.

JAHZKITCHEN Blanched Bok Choy Simmered Meat Rolls and Soft Boiled Eggs

Ramen

This recipe uses Kang Shi Fu Ramen, although you could go with your favorite brand. Kang Shi Fu is one of mine after doing a review on them. It’s a wonderful ramen with a beautiful heat to it.

Add 2 cups of water, broth powder, and vegetable package to a pot and set it over maximum heat and bring it to a boil.
Once boiling, add the noodles and boil for 3 minutes.
During the last minute, add the bean paste in and mix. Empty into a bowl and top with bok choy, meat, and a soft-boiled egg.