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Pork and Sweet Corn Ramen
with baby spinach / soft boiled eggs

Active: 40 Total: 40

Our latest ramen variation comes together easily thanks to some low-prep ingredients. Fresh mushrooms, corn, and green onions flavor the broth while eggs and butter added at the end make it luxurious.
Smarts #1: Fresh corn is the star here, so use it if you have it. It adds subtle crunch and gives the broth a hint of sweetness.
Smarts #2: In testing, we liked the result of simmering the onion stalks and then removing them. You can chop them and leave them in the broth if you like, but the onion flavor will be stronger.



Pork and Sweet Corn Ramen:
  • Garlic - 4 cloves , minced
  • Ginger, fresh - 2 tsp , minced
  • Mushrooms, shiitake - 5 oz , sliced (look for pre-sliced to save time)
  • Green onions - 4 stalks , green and white parts separate
  • Pork, ground - 1 lb
  • Soy sauce, low-sodium - 1 Tbsp + 2 Tbsp
  • Oil, toasted sesame - 1 tsp + 1 tsp
  • Sugar - 1 tsp
  • Corn kernels, fresh or frozen - 1 1/2 cups
  • Limes - 1 , wedges
  • Butter - 2 Tbsp , sliced into equal portions, 1 per serving
  • Oil, cooking - 1 Tbsp
  • Eggs - 4
  • Stock, any type - 6 cups
  • Miso, any type - 1 Tbsp
  • Vinegar, rice - 1 Tbsp
  • Noodles, dried ramen - 6 oz
  • Baby spinach - 5 oz
  • Hot sauce (opt) - for serving


  1. Garlic / Ginger - Prep as directed and store separately. (Can be done up to 5 days ahead)

  2. Mushrooms - Remove any tough stems from the mushrooms, then slice. (Can be done up to 3 days ahead)

  3. Green onions - Trim the ends of the onion stalks. Separate the green tops and thinly slice them. Leave the white parts whole. Store green and white parts separately. (Can be done up to 3 days ahead)

  4. Season pork - In a mixing bowl, combine pork with ginger, first portion of soy sauce, first portion of sesame oil, sugar, and some salt and pepper, mixing well with a fork. (Can be done 1 day ahead)

  5. Corn - If using fresh corn, shuck the corn, then use a sharp knife to cut kernels from the cobs. If using frozen corn, defrost.

  6. Limes / Butter - Prep as directed.

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  1. Place a Dutch oven or large saucepan with cooking oil over medium heat. Add pork to heated oil and saute, breaking it up as it cooks, until pork is cooked through, 6 to 7 minutes. Add garlic and continue cooking until just fragrant, 1 to 2 minutes more. Using a slotted spoon, transfer pork to a paper towel-lined plate.

  2. While pork cooks, bring a saucepan of water to a low boil for the eggs. Add eggs to boiling water and boil for exactly 7 minutes (this will yield cooked whites and runny yolks, so boil a minute less or more if you like your eggs cooked differently). Transfer eggs to a colander and run under cool tap water. When cool enough to handle, peel eggs.

  3. Wipe out the pan used to cook pork and return it to the heat. Add stock, miso, second portion of soy sauce, and vinegar and whisk to combine. Stir in white parts of green onions, mushrooms, and corn kernels and bring to a low simmer. Reduce heat to low, cover with a lid, and simmer gently for 10 minutes to let the flavors come together. Remove onion stalks and discard.

  4. Add pork and noodles to the pot and simmer gently until noodles are tender, ~ 3 minutes.

  5. Stir in spinach and simmer for 1 to 2 minutes until just wilted.

  6. Remove from heat and stir in second portion of sesame oil. Season to taste with some salt and pepper or some additional soy sauce, if needed.

  7. Ladle ramen into serving bowls and top each serving with green parts of green onions and a portion of butter. Slice eggs in half and add them to the bowls. 

  8. Serve ramen with hot sauce (if using) and lime wedges for squeezing into broth. Enjoy



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