Print

Ramen Noodle Soup To Go

RAMEN NOODLES TO GO RECIPE
Print Recipe

★★★★★

4.5 from 2 reviews

Ramen noodle soup you can take to work? Yes please! Here’s a quick and easy recipe your coworkers will be jealous of!

Ingredients

Scale
  • ramen noodles
  • 1 tablespoon scallions (finely chopped)
  • 1 boiled egg
  • 1 piece pork cutlet
  • 1 tablespoon vegetable or canola oil
  • 1 tablespoon soy sauce
  • 1 shiitake mushroom (sliced bite size)
  • 1/4 cup baby spinach (roughly chopped)
  • 1/2 teaspoon grated ginger (optional)
  • shredded nori (optional)

For tsuyu broth:

  • 1 teaspoon toasted sesame oil
  • 1 tablespoon mirin
  • 1 tablespoon sake
  • 2 tablespoons soy sauce

Instructions

  1. Put all the ingredients for the tsuyu broth in a bowl and stir. Transfer to a small tupperware container and close with a lid.
  2. In a small pan over high heat, add oil and pork cutlet. Cook on one side for 2 minutes and flip over. Add soy sauce and cook for 1 minute, or until cooked through. Turn the heat off, transfer cutlet to a plate and let cool. Slice into bite size pieces.
  3. Cook ramen noodles until they are al dente (soft but still yielding a crunch).
  4. Put ramen noodles in thermal cup. This is optional but you can add about 1/2 tsp of neutral or sesame oil and toss the noodles until they are all covered so they won’t get too sticky. Top with slices of pork, shiitake mushrooms and spinach.
  5. Slice boiled egg in half and wrap in cling wrap. Put wrapped eggs on top of spinach. Add shredded nori on top of eggs.
  6. Wrap scallions and and ginger in cling wrap. Add to the thermal cup and close tightly with lid.
  7. Put thermal cup and tsuyu sauce in a bag and take it to work.
  8. Before serving, add about a cup of hot water to the thermal container.
  9. Unwrap the ingredients and add them to the container. Stir well and eat.

Nutrition

Keywords: recipe, lunch, snack, takeout

Find it online: https://pickledplum.com/ramen-noodle-instant-recipe/

Recipe Card powered byTasty Recipes