Shredded Pork Ramen Soup with Ginger

This was made from the Pork Roast Two Ways.

What a perfect way to use up leftovers and have dinner on the table in less than one hour.

Shredded Pork Ramen Soup with Ginger

Perfect for leftover pork roast. This soup comes together quickly and easily in less than one hour.
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Course: Main Course, Soup
Cuisine: Chinese
Keyword: baby carrots, basking ridge, bedminster, bok choy, chatham, far hills, five spice, hearty soup, morris county, morristown, pork chops, ramen, star anise
Servings: 8
Calories: 438kcal



  • 1 32 oz chicken broth low sodium, fat free
  • 1 32 oz beef broth low sodium, fat free
  • 6 baby bok choy washed, dried, cut into thirds
  • 1 1/2 cups baby carrots sliced
  • 1 star anise
  • 3/4 tsp five spice powder
  • 4 cups shredded pork
  • 9.5 oz Wegmans Organic Ramen Wheat Noodles
  • 2 inch piece fresh ginger peeled
  • 2 cloves garlic peeled
  • 15 stems fresh cilantro


  • 4 radishes washed and thinly sliced
  • 4 boiled eggs hard or soft, according to your preference
  • 10 cilantro leaves


  • Remove the base of the bok choy and wash well, Dry and cut into thirds
  • Peel the ginger and the garlic
  • Pour an inch of chicken broth into the pot
  • Add ginger, garlic and star anise to reusable tea bag or cheesecloth and close
  • Add to pot with the broth
  • Gradually add the bok choy, cooking it down in thirds
  • Slice the carrots and add to the pot
  • Pour in the remaining chicken broth and the beef broth
  • Add five spice powder the bring to a simmer over low heat
  • Meantime, fill 3 quart pot with water and some salt. Add ramen and cook for four minutes.
  • Remove with tongs and add ramen noodles to ice bath
  • Add eggs and cook to your preference in the pasta water. Cool immediately
  • Wash the cilantro and remove the leaves
  • Once the broth is simmering, add the shredded pork and the cilantro
  • Strain noodles and add to pot
  • Remove pot from heat
  • Serve into bowls, Top with eggs, radishes and cilantro


Use leftover Pork Roast Two Ways


Calories: 438kcal | Carbohydrates: 48g | Protein: 24g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 144mg | Sodium: 1945mg | Potassium: 254mg | Fiber: 3g | Sugar: 20g | Vitamin A: 7684IU | Vitamin C: 43mg | Calcium: 196mg | Iron: 4mg
Tried this recipe?Let us know how it was!

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