Amazing Pork Tenderloin Ramen
This pork tenderloin ramen is a deeply flavorful recipe that’s well worth the extra prep. With a rich, savory broth, jammy soy eggs, and tender slices of marinated pork tenderloin, this homemade ramen delivers restaurant-level flavor without the labor of making traditional bone broth from scratch. I promise you, this recipe is better than many restaurant versions I have tried!
I first wrote and tested this ramen recipe back in 2022 with one very specific goal: use accessible umami ingredients to create the kind of rich, deep, savory flavor you crave when you’re sitting down with a steamy bowl of ramen. The motivation was simple, and a common theme among many of my recipes, I can’t get good ramen where I live without driving over an hour. And when it does show up as a special at a local restaurant…it’s usually underwhelming at best.
So no, this is not just chicken broth, ramen noodles, and some pretty toppings thrown on top advertised as a “quick ramen recipe”. This recipe is intentional. Each component is built for flavor, and while it does take a little time, planning, and effort, it’s absolutely worth it. It’s the perfect weekend project – the kind that feels special while you’re making it and even better when you realize the leftovers keep on giving.
If there’s one key takeaway you get from reading this post, let it be that you should make extra soy eggs. I call for six, assuming that for four servings each person will want one to two ramen eggs. Not the case, each person will want three, or you will want three extra to snack on the next day. Just trust me. Charlotte ate two soy eggs while I was filming this recipe the other night. I’ll release the footage someday, but she closes her eyes while eating them, which feels like the highest possible compliment.
What you’ll love about this recipe:
This ramen is built in stages, with each component happening at different points in time, not a meal you start at 4pm. The bulk of the work is the preparing the marinades, so when it comes time to cook, it’s actually quite simple to prepare the meal itself. I recommend preparing the ramen eggs and pork marinade in the morning.
Tips
- Let the pork rest on the cutting board before cutting – at least 20 minutes – this keeps it tender.
- I’ll say it again – cook extra eggs. If not for snacks for later, you might lose one or two while trying to peel them – peel them under running water and go slow as they are delicate.
- Do not substitute the fresh garlic or fresh ginger – they make or break this recipe.
- If you are short on time and don’t have 4-6 hours to marinate the eggs and pork, shoot for at least 2 hours.Ω
A few notes about the ingredients
- pork tenderloin – tender, lean, and great at soaking up marinade.
- eggs – for soft boiled, jammy soy eggs – honestly the star of the recipe. Make extra.
- bone broth – or normal chicken broth will do. I’ve used both and didn’t notice a huge difference.
- ramen noodles – Japanese style – you’ll need a box with four servings. My favorite brand is here.
- soy sauce – the predictable savory backbone of this recipe. You need a lot.
- mirin – a Japanese cooking wine that adds subtle sweetness and is a staple in the soy egg marinade.
- rice vinegar – a Japanese vinegar very common in Asian recipes, it brightens up the marinades. A
- sesame oil – adds some nutty aromatic.
- garlic – again, you need a lot – fresh only.
- ginger – adds warmth and depth to the flavor.
- dried shiitake mushrooms – an easy umami boost and dried is best here for more flavor. You can usually find this in the produce section. My local stores have it hiding in the bottom shelves below the fresh produce.
- carrots – a little sweet crunch on top.
- spinach – wilts quickly into the broth.
- scallions – fresh, crisp finishing touch.
- sambal oelek – optional heat, highly encouraged. I can’t imagine ramen without it. If you can’t get your hands on sambal oelek, regular hot red pepper relish works too.
- sesame seeds – optional for texture and a restaurant worthy food photo moment.
step 1. make the soy eggs (in the morning)
Soft-boil some eggs and make the ramen egg marinade in a bowl while the eggs are cooking. Then peel and place them in the marinade, cover and set in the fridge.
step 2. marinate the pork tenderloin (in the morning)
Make the pork marinade and place it in a large ziploc bag with the tenderloin. Set in the fridge with the eggs to marinate until it’s time to cook dinner.
step 3. cook the pork tenderloin (dinner time)
When it’s time to begin cooking dinner, you’ll start with the pork by browning in a large cast iron, then finishing in the oven.
step 4. make the broth & ramen
While the pork is in the oven, you’ll use the reserved marinade and begin cooking your broth. This process is approximately 20-25 minutes and times perfectly with the pork in the oven.
step 5. sauté the veggies
At this point, the pork tenderloin is resting on a cutting board and you’ll use that same cast iron to quickly soften some julienned carrots and wilt some spinach – the veggies pick up the flavor from the pork browning in the cast iron.
If you’re into this recipe, here are a few others I think you’ll like!
- Curry One Pot Noodles
- Beef and Green Beans Stir Fry
- 15-minute Asian Beef Bowls
- Creamy Gochujang Pasta
FAQs & Substitutions
Can I make this ahead of time?
Yes! The broth, pork, and soy eggs can all be made ahead and stored separately. Everything reheats beautifully, making this a great prep-ahead weekend recipe.
Can I use a different cut of meat or without?
Definitely – I’ve used a pork butt steak following the same steps, and it came out beautifully. Depending on the cut you use, you may need to adjust the oven time accordingly. You can also use boneless chicken breast – adjust the oven cooking time to 18-20 minutes, or until the center reaches 160-165 degrees. If using tofu, I recommend pressing it well and pan-searing before adding to bowls.
How long do the soy eggs last?
Soy eggs will keep in the fridge for up to 4 days. They’re great for ramen leftovers, rice bowls, or snacking straight from the container.
What kinds of other veggies can I add?
Baby bok choy is a great addition, along with more mushrooms, corn, or small bites of broccoli. Sauté the veggies in the last step using the cast iron.
Pork Tenderloin Ramen
Ingredients
Method
- In a bowl or container, whisk together 3/4 cup soy sauce, 2 tbsp rice vinegar, 3 tbsp mirin, 3 sliced garlic cloves, 1 tsp red pepper flakes, and 1 tbsp sesame oil.
- Bring a saucepan full of water to a boil. While waiting for the water to boil, fill a medium bowl full of ice water.Once boiling, add the 6 eggs and let boil for 7 minutes. Using a slotted spoon, remove the eggs exactly at 7 minutes and place them in the ice bath for 5-10 minutes.Carefully, peel the eggs and place them in the bowl of marinade. I carefully crack a small part of the egg on the counter and then roll it out so most of the shell is shattered before peeling it under running water.Cover the bowl of marinating eggs and place in the fridge for 4-6 hours.
- In a measuring cup or bowl, combine 1/2 cup soy sauce, 2 tbsp sesame oil, 2 tbsp mirin, 1 tbsp brown sugar, 1 thinly sliced garlic clove, and 1/2-inch piece ginger (thinly sliced).
- Place pork tenderloin in a ziploc bag or container and pour in the marinade. Refrigerate for 4-6 hours.Tip: When you’re ready to cook, pour the leftover pork marinade into a bowl and set aside — you’ll boil it later in the broth (food safe + flavor win).
- Reminder: reserve the marinade. Preheat oven to 375°F. Heat a cast iron skillet over medium-high heat and sear the pork about 4 minutes per side until browned all over. Transfer skillet to the oven and roast for about 25 minutes, until the pork reaches 145–150°F in the thickest part. Place tenderloin on a cutting board to rest while you prepare the ramen
- In a medium pot over medium heat, sauté 4 minced garlic cloves and 1 inch minced ginger for 30–60 seconds until fragrant.
- Pour in the reserved pork marinade and bring to a simmer for at least 5 minutes (this both concentrates flavor and makes it safe to use)
- Add 8 cups bone broth and simmer for 5 minutes. Use an immersion blender to blend until smooth and there are not large bits of garlic or ginger.If using a standard blender: only add about 2 cups of broth, blend the whole mixture, then return it to the pot and add the remaining broth. Return to a simmer.
- Add 0.75 oz dried shiitake mushrooms and simmer 10 minutes to deepen the broth.
- Add 8 oz ramen noodles and cook until tender. Turn off heat.
- In the same cast iron skillet (unwashed with the brown bits from the pork), heat 1 tbsp sesame oil. Add 1 minced garlic clove and sauté briefly, then add 1 large julienned carrot. Cook until just tender, then add 2 cups baby spinach and toss until wilted. Set aside.
- Ladle noodles & broth into bowls. Top with sliced pork, a halved soy egg, sautéed carrots/spinach, sliced scallions, sambal oelek (optional), and sesame seeds.
