Sriracha Pork Ramen Soup

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sriracha Pork Ramen Soup

YOUR SOLIN GENERATED RECIPE

Sriracha Pork Ramen Soup

Sautéed lean pork and mushrooms simmered in a fiery sriracha-infused bone broth with tender brown rice noodles and a silky soft-boiled egg.

Try 7 days free, then $12.99 / mo.

NUTRITION

512kcal
Protein
35.3g
Fat
31.0g
Carbs
24.6g

SERVINGS

1 serving

INGREDIENTS

3 oz ground pork

2 cups chicken bone broth

0.5 oz brown rice ramen noodles

1 large egg

1 cup baby bok choy

0.5 cup shiitake mushrooms

1 tbsp sriracha

1 tbsp tamari

1 tsp fresh ginger

1 clove garlic

0.5 tsp toasted sesame oil

1 tbsp green onions

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Bring a small pot of water to a boil, carefully lower the egg into the water, and cook for 6.5 minutes before transferring to an ice bath to cool.

  • 2

    In a medium pot over medium-high heat, brown the ground pork with the minced garlic and grated fresh ginger until the meat is fully cooked.

  • 3

    Add the sliced shiitake mushrooms and chopped baby bok choy to the pot, sautéing for 2-3 minutes until the vegetables begin to soften.

  • 4

    Pour in the chicken bone broth, tamari, and sriracha, then bring the mixture to a gentle simmer.

  • 5

    Add the brown rice ramen noodles to the simmering broth and cook for 3-4 minutes until the noodles are tender.

  • 6

    Ladle the soup into a large bowl, peel and halve the soft-boiled egg to place on top, and finish with a drizzle of sesame oil and fresh green onions.

Sriracha Pork Ramen Soup

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sriracha Pork Ramen Soup

YOUR SOLIN GENERATED RECIPE

Sriracha Pork Ramen Soup

Sautéed lean pork and mushrooms simmered in a fiery sriracha-infused bone broth with tender brown rice noodles and a silky soft-boiled egg.

NUTRITION

512kcal
Protein
35.3g
Fat
31.0g
Carbs
24.6g

SERVINGS

1 serving

INGREDIENTS

3 oz ground pork

2 cups chicken bone broth

0.5 oz brown rice ramen noodles

1 large egg

1 cup baby bok choy

0.5 cup shiitake mushrooms

1 tbsp sriracha

1 tbsp tamari

1 tsp fresh ginger

1 clove garlic

0.5 tsp toasted sesame oil

1 tbsp green onions

PREPARATION

  • 1

    Bring a small pot of water to a boil, carefully lower the egg into the water, and cook for 6.5 minutes before transferring to an ice bath to cool.

  • 2

    In a medium pot over medium-high heat, brown the ground pork with the minced garlic and grated fresh ginger until the meat is fully cooked.

  • 3

    Add the sliced shiitake mushrooms and chopped baby bok choy to the pot, sautéing for 2-3 minutes until the vegetables begin to soften.

  • 4

    Pour in the chicken bone broth, tamari, and sriracha, then bring the mixture to a gentle simmer.

  • 5

    Add the brown rice ramen noodles to the simmering broth and cook for 3-4 minutes until the noodles are tender.

  • 6

    Ladle the soup into a large bowl, peel and halve the soft-boiled egg to place on top, and finish with a drizzle of sesame oil and fresh green onions.