Easy Creamy Pork Katsu Ramen for a weeknight dinner with an Asian inspired twist. Ready in 3o minutes, this dish is creamy, rich and super comforting. Crispy pork katsu served overtop a coconut and tomato broth, with hints of fresh garlic, ginger and chili.
This is the quick and easy homemade version of restaurant ramen. With a twist of a coconut and tomato based broth to give it a nice creamy richness that soaks up nicely with the noodles and the pork. It’s intended to be simple, easy with a few ingredients that can pack a lot of flavour and yield something comforting and delicious.
I could go for ramen at any time- it’s such a comforting lunch option that fills you up a little more than soup and can double as a great inexpensive dinner option. I love all the garlic and ginger that cooks into the broth that somehow always has you feeling refreshed and better once you’ve slurped it all up. You hear that soup is soul food- well I don’t know about that but what I do know is that anytime I’m feeling meh, or blah or a little under the weather and pregnant of course a good base or broth always does it for me. I feel re-charged and back to normal.
We’re starting with the broth of course. Getting all our ingredients into our Dutch oven or a large soup pot. A good ramen always, always has a good broth. Usually it’s because restaurants make their stock from scratch using the carcasses, bones and extra parts from the meats they use in the restaurant and slow cook it all for hours. Well we don’t have that so we have to improvise and cheat-ish to get us from 8 hours to 30 minutes of flavour. Lots of garlic, fresh ginger and a chili paste will help boost extra flavours and we get a richness from our full fat coconut milk and the tomato paste.
Katsu ramen is quite popular, they add that extra crispy crunchiness to finish off each bite which makes it super fun and gives it a golden colour instead of a more traditional poached pale piece of meat you often see in ramen. Since pork is more traditional with ramen we went with a pork katsu but chicken is s good option as well if you’re not a fan of pork. Of course pork is more affordable but people often hesitate because they associate pork chops as being bland and chewy and hard to eat. Well that’s why Pork katsu has revolutionized the way people feel about plain old pork chops. The chops are pounded down so that they get tenderized and coated like fried chicken and fried until crispy and golden so that they cook crispy on the outside and a still juicy on the inside.
The instructions call for the noodles to cook directly into the broth until they are ready. If using instant ramen noodles they should cook very quickly. Because of this process, it is intended to be served and eaten right away. Any leftover noodles sitting in the broth will soak up all the liquids and become too soft. If you plan on having extras or saving some for another meal, we recommend cooking the noodles separately and cooking only the amount that will be eaten. Since they cook so quick, leftovers can be made by making more noodles and simply warming the liquid. Once the noodles are cooked, add them to your bowl and spoon over the liquid to combine. No bowl is complete without the egg and extra toppings. Soft boiled eggs typically cook for 6 minutes, remove from heat and place in bowl with cold water to cool. Do not let them sit in the warm water as the eggs will continue to cook. We we’re a little too busy in taking pictures of each step and filming so our egg is a little overdone here but it was still very tasty!
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