Ramen Noodle Soup To Go
Ramen noodle soup you can take to work? Yes please! Here's a quick and easy recipe your coworkers will be jealous of!
- Prep time
- 10 min
- Cook time
- 5 min
- Yield
- 1 serving
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 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)
- 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.