Grandma's Souped up Ramen Noodle Soup

READY IN: 15mins


  • 1
    ichiban original flavor ramen noodles
  • 2
    cups water
  • 1
    teaspoon canola oil
  • 3
    garlic cloves, minced
  • 12
    cup pork tenderloin, sliced thin
  • 1
    teaspoon rice wine vinegar
  • 1
    tablespoon soy sauce
  • half yellow onion, sliced
  • 5 -7
    thin slices of kamaboko fish cakes (These are pink and white Japanese fish cakes that can be found in frozen section.)
  • 2
    pieces of fried bean curd, sliced (Fried bean curds are in the refrigerated section. It usually comes in a plastic carton and has 8-10 )
  • 1
    scallion, diagonally cut in thin strips
  • 1
    egg, fried and julienned
  • 1
    tablespoon sriracha sauce (Reduce the amount if you don't like it too spicy)
  • ground black pepper, to taste& # 8232


  • Whisk rice wine vinegar and soy sauce. Set aside.
  • Heat a medium-size pot and add oil. Stir in the garlic and pork and cook until the pork is no longer pink. Add water, noodles soup base and vinegar mix. Bring to a boil. Add the onions, fish cakes, and mushrooms. Season with pepper. Cook for 2 minutes. Add the Ramen noodles and bean curd. Cook for 3 minutes. Top with scallions and egg.