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.
Servings: 1
Ingredients
- 2 C Water
- 1 pack Kang Shi Fu Ramen Noodles
- 2-3 Bok Choy - Washed and strained, root intact or sliced off for individual leaves
- 3-6 Slices Hot Pot Pork Meat Roll
- 1 Large Egg
Salted Water
- 8 C Water
- 1 Tbl Sea Salt - 1/2 Tbl to 1 Tbl of Sea Salt
Instructions
- Soft-Boiled Eggs: Bring a pot of salted water to a roaring boil and gently lower in eggs straight from the fridge to boil for 7 minutes. Immediately remove the eggs and place them into a bowl filled with cold water to stop the cooking process. Keep the hot salted water in the pot. This will be used to blanch the bok choy.
- Blanched Bok Choy: With the pot of salted water used to boil the eggs still on max heat. Add bok choy and cook for 2-3 minutes or until just before tender. Scoop out and set aside for now.
- Meat Rolls: Place the meat rolls one at a time into the boiling salted water. Simmer for 1-2 minutes, scoop them out, and set them aside. Empty the salted water out and clean it to use the pot for ramen.
- Ramen Noodles: Place 2 cups of water into the pot and set it over maximum heat with the package of broth mix and vegetables added. Once boiling, add the noodles and set the timer to 3 minutes. When 1 minute of cook time remains, add the bean paste to mix.
- Assembly: Empty ramen into a large bowl big enough to hold everything. Top with bok choy, meat, and soft-boiled egg sliced in half. Serve right away. Optionally garnish with green onions and chili flakes.