Spicy Coconut Broth Ramen with Pork and Marinated Eggs

So many recipes are just a long game of telephone with tweaks and changes along the way. This Spicy Coconut Broth Ramen with Pork and Marinated Eggs was inspired by Deb Perlman’s braised ginger meatballs with coconut broth which itself drew from a recipe in Food & Wine, and the chain of inspiration likely goes back even further.

After first making Deb’s version it was quickly added to the regular rotation – always doubling the phenomenal spicy broth. While enjoying it recently, Alex mentioned that this would be the perfect broth as the base for a tasty ramen – something between ramen and curry laksa –  and I couldn’t have agreed with him more!

Ground pork marinated in ginger, garlic, mirin, and fish sauce provides a savory base, while the broth combines chicken stock, coconut milk, aromatics, turmeric, and Fresno peppers.

After straining the infused broth, you combine it with two packs of ramen noodles (saving the seasoning packets for another use) and the browned pork.

Once the noodles are cooked, ladle everything into two large bowls and garnish with scallions, cilantro, and sesame seeds. I personally prefer black sesame seeds for the contrast against the yellow broth. We like to serve this with soy-marinated eggs for the perfect finishing touch.

A word of warning: this is for those who love spice – if you can’t handle the heat, you may want to reduce the amount of Fresno peppers used or remove the seeds and ribs before adding them.

Spicy Coconut Broth Ramen with Pork and Marinated Eggs

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• Author: Trent Pheifer
• Total Time: 45 minutes
• Yield: 2 bowls ramen 1x

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Ingredients

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• 8 ounces ground pork
• 1/2 tablespoon finely minced ginger
• 1 teaspoon finely minced garlic (1 clove)
• 1/2 tablespoon mirin
• 1 teaspoon fish sauce
• 1 tablespoon olive oil
• Kosher salt
• Two 13.5-ounce cans unsweetened coconut milk
• 4 cups low-sodium chicken stock or broth
• 1/2 cup thinly sliced fresh ginger
• 4 garlic cloves, thinly sliced
• 4 fresh Fresno chiles, thinly sliced (plus extra for serving)
• Finely grated zest and juice of 1 lime
• 2 tablespoons fish sauce
• 2 teaspoons ground turmeric
• 1 teaspoon granulated sugar
• 2 packages ramen (seasoning packets removed and saved for another purpose)
• Chopped cilantro
• Thinly sliced scallion
• Black sesame seeds
• 2 soy-marinated eggs (recipe here)
• Lime wedges

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Instructions

1. In a medium bowl, mix together 8 ounces ground pork, 1/2 tablespoon minced ginger, 1 teaspoon minced garlic, 1/2 tablespoon mirin, and 1 teaspoon fish sauce and set aside for 15 minutes. 
   
2. Heat 1 tablespoon of olive oil in a large saute pan over high heat. Once the oil is shimmering, crumble the pork mixture into the pan, lightly sprinkle with kosher salt, and cook without disturbing for 1 minute. Stir and cook for an additional 2 to 3 minutes until the pork is nicely browned. Remove the pork from the pan with a slotted spoon and set aside in a bowl.
   
3. In the same sauté pan, combine two 13.5-ounce cans of unsweetened coconut milk, 4 cups low-sodium chicken stock or broth, 1/2 cup of thinly sliced fresh ginger, 4 thinly sliced garlic cloves, 4 thinly sliced Fresno chilies, finely grated zest and juice of 1 lime, 2 tablespoons of fish sauce, 2 teaspoons of ground turmeric, 1 teaspoon of granulated sugar, and ½ teaspoon of kosher salt. Bring this mixture to a boil over medium-high heat, then reduce to a simmer and cook for 10 minutes.
   
4. Using a mesh colander set over a medium stock pot, strain the broth. You should have about 4 cups of broth. Add all but a ½ cup of the cooked pork to the broth. Bring it to a boil, then add 2 packages of ramen noodles and cook for 3 minutes.
   
5. Divide the broth and noodles evenly into two separate large bowls. Sprinkle each bowl with your desired amount of reserved cooked pork, chopped cilantro, thinly sliced scallions, sliced Fresno peppers, and black sesame seeds. 
6. Garnish each with 1 soy-marinated egg, cut in half and lime wedges to squeeze overtop. 

Notes

SPICE LEVEL: This isn’t an insanely spicy dish, but does pack some heat. If you’d like to reduce the heat, you can remove the seeds and ribs from the Fresno chilies before adding.

SESAME SEEDS: White or black sesame seeds will work for garnishing, but I prefer the contrast of the black to the yellow broth. 

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: soup