I grew up eating ramen and make my own from scratch often. I usually keep frozen charshiu pork handy for using it in ramen, yakisoba, and yakimeshi (Japanese style fried rice). What I did was use my own chicken stock from the freezer and instead of ground pork, I used charshiu pork, soft boiled egg, negi (Japanese long onion) and nori for the topping. Besides the topping, I used what the recipe called for ie cabbage, bean sprouts, and all other seasonings. The result was very good. Normally, ramen stock is made with many ingredients, but this simplified ramen using only chicken stock was very satisfying and very simple to make.
This was very very good. I used low sodium soy sauce, my own low sodium chicken stock, and the lowest sodium Miso paste I could find. I did use ground pork, but I had already prepared some Vietnamese Pork meat (1 1/4lb. pork, stalk lemon grass, fresh grated ginger, garlic, lime zest, and fish sauce) sitting in the fridge. Just made meat balls out of that, and then the soup as normal (just added one more garlic clove to the cooking meat balls, never enough garlic! :)). This turned out very well with the spiced meat balls. Added a bit of fresh chopped cilantro on top.
Thanks for the recipe -- very simple to follow
This tastes great! Though I didn't have bean sprouts and sesame oil. I did add shiitake mushrooms along with carrots. This dish is definitely something to try and eat over and over again.