Ra-men Crush Monday

When I graduated college 2 years ago, I thought I was saying goodbye forever to ramen. Boy was I wrong. It started with an enlightening dinner at Ivan Ramen last year, and it has since spiraled into a minor obsession. Yaniv and I even attended a ramen tasting event called Ramen World for our anniversary this year.

A few months ago I took it a step further and started making my own ramen dinners at home. I’ve experimented with using the classic Maruchen ramen packs sans seasoning, then branched out into rice noodles and zucchini noodles (failed experiment), but this one was my best yet. I took a chance on this brown rice gluten free ramen I found on Amazon – I really took a gamble considering I committed to 12 packs. It’s a great substitute! The noodles held their shape, didn’t break or get gloopy, and tasted pretty similar to the original.

This recipe might seem more involved than a lot of my weekday recipes, but I’ve consolidated it into two pans, 1 cutting board, and 6 simple steps. I love it for Mondays because it can brighten up an otherwise gloomy day!

I used sweet potatoes, spinach, and pork – what do you like in your ramen?

Ramen with Sweet Potatoes, Spinach, and Pork

Serving Size: 3
Cost per serving: $5-6


  • 3 eggs
  • 2 medium sweet potatoes, chopped into 1/2 inch cubes
  • 3 boneless pork chops
  • 3 packs ramen (your call here – no judgment if you use the 29 cent ones)
  • 2 cloves garlic, minced
  • 1/2 onion, finely chopped
  • 6 cups low sodium chicken broth
  • 2 cups water
  • splash soy sauce
  • 6 cups spinach
  • sriracha (optional)
  • cilantro, parsley, or green onions, finely chopped (optional)
  • Spice blend: red pepper flakes, dried ginger, dried basil, paprika, chili powder salt, pepper
  1. Preheat the oven to 350 degrees. Arrange sweet potatoes in a single layer on a cookie sheet and drizzle olive oil on top. Sprinkle with salt and pepper and bake for 20-25 minutes (turning halfway through), or until sweet potatoes are soft.
  2. Meanwhile: boil a small pot of water. Slowly and carefully drop the eggs in. Cook for exactly 6 minutes and immediately remove from the pot and submerge in cold water.
  3. Drizzle olive oil, salt, and pepper on the pork chops. When sweet potatoes are finished cooking, move to a plate and cover; place pork chops on hot cookie sheet a few inches apart. Cook for 8-10 minutes or until pork is white on the inside.
  4. Refill the small pot of water and return to a boil. Cook ramen according to package directions. Drain and rinse; move ramen to bowls.
  5. Add 1 tsp olive oil to the pot and heat on medium. Add garlic, then onions. Add spice blend, broth, soy sauce, and water. Cover and bring to a boil. Add spinach and cook until spinach is wilted. Taste test the broth and add spices as needed.
  6. Cut the cooked pork into cubes. Gently peel the soft boiled eggs and cut in half. Pour broth over each bowl of ramen and arrange sweet potatoes, sliced pork, 2 egg halves, and green garnishes, in each bowl. Top with sriracha if desired.

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