Loaded Vegetable Ramen (野菜たっぷりラーメン; yasai tappuri ramen)

Guilt-free ramen topped with a heaping of bean sprouts and Chinese chives. The vegetables are so filling, one pack of ramen noodles is enough to serve two!

Loaded Vegetable Ramen (野菜たっぷりラーメン; yasai tappuri ramen)
Photographed by HITOSHI MATSUSHIMA


Recipe by
Megumi Fujii

Easy

Pork

Vegetables

Rice & Noodles

276kcal

10minutes

Calorie count is per serving.

Ingredients (Serves 2)

  • 1 pack ramen noodles (store-bought) (110 g)
  • 1 packet instant soup stock (soy sauce flavor)
    Note

    Use the soup that comes with the noodles.

  • 10 g skipjack shavings
  • 1 pack bean sprouts
  • 1 bunch Chinese chives
  • 1 Japanese leek (white portion) (50 g)
  • 2 slices Chinese-style roast pork (20 g)
  • 1/2 tsp chili pepper
  • Sesame oil

Directions

1

Read the instructions on the ramen noodle package and pour twice the amount of water into a pot. Heat and bring to a boil. Fill a filter bag with the skipjack shavings, add to the pot and simmer for 2 to 3 minutes at medium heat. Remove the bag, add the instant soup stock and keep warm over very low heat.

2

Cut the leek lengthwise in half and then diagonally into thin slices. Cut the Chinese chives into 5 cm lengths. Cut the roast pork into thin strips.

3

Boil water in a separate pot and parboil the bean sprouts and chives. Remove from the pot and drain. (Keep the water to boil the noodles!) In a bowl, mix the bean sprouts and chives with the roast pork, chili pepper and 1 tsp of sesame oil.

4

Reheat the water in the pot and bring to a boil. Add the noodles. 1 minute before the cooking time is up, add the sliced leeks and cook together with the noodles, then drain.

5

Place the noodles in individual serving bowls and cover with the soup. Top with the pork and vegetable mixture.