Real tonkotsu ramen simmers bones for a day. This is the weeknight version: a fast soy-ginger broth built in the same pot you sear the pork in, with the noodles cooked directly in it so there is nothing extra to drain. The soft-boiled egg is the one step worth timing exactly — everything else is forgiving.

One-Pot Pork and Soft-Boiled Egg Ramen

Scale

Method

Bring a pot of water to a boil. Lower the eggs in gently with a spoon and cook for exactly 6.5 minutes for a jammy yolk, then transfer them straight to a bowl of ice water.
7 min
Peel the cooled eggs and set aside. Drain the pot and dry it well.
3 min
Heat the vegetable oil in the same pot over medium-high heat. Season the pork with salt and pepper and sear in a single layer until browned on both sides, about 2 minutes per side, then transfer to a plate.
5 min
Lower the heat to medium. Add the garlic, ginger and scallion whites, and cook, stirring, until fragrant, about 1 minute.
1 min
Pour in the stock, soy sauce and mirin, scraping up any browned bits from the bottom of the pot. Bring to a simmer.
5 min
Return the pork and any juices to the pot and simmer until cooked through and a thermometer reads 145°F (63°C), about 4 minutes.
4 min
Add the noodles directly to the simmering broth and cook until just tender, 3 to 4 minutes.
4 min
Stir in the corn and spinach and cook just until the spinach wilts, about 1 minute. Stir in the sesame oil and remove from the heat.
1 min
Halve the eggs lengthwise. Divide the noodles, pork and broth among four bowls and top each with two egg halves and the reserved scallion greens.

Substitutions

Pork tenderloin — Boneless, skinless chicken thighs, thinly sliced. They take about the same time to cook through.
Dried ramen noodles — Any long wheat noodle, such as lo mein or udon. Fresh noodles need only 1 to 2 minutes in the broth.
Baby spinach — Sliced bok choy. Add it with the noodles instead of after, since the stems need the extra time.
Corn — Frozen peas, added at the same point.

Storing leftovers

Best eaten the same day, since the noodles keep absorbing broth and go soft. If you have leftovers, store the broth and noodles together and the eggs separately; reheat gently on the stove, loosening with a splash of water or stock.

Questions

Why discard the ramen seasoning packet?

The broth here is built from scratch with stock, soy sauce and mirin. The packet is mostly salt and would make the finished broth too salty and muddy the flavor.

How do I get a jammy egg every time?

Start with eggs straight from the fridge, lower them into water that's already boiling, and time it exactly: 6.5 minutes gives a fully set white and a soft, flowing yolk. The ice bath right after stops the cooking so the yolk doesn't firm up further.

My broth tastes flat. What's missing?

Usually salt or acid. Stir in a little more soy sauce, or finish with a few drops of rice vinegar, to sharpen it without adding heat.

Can I make this vegetarian?

Swap the pork for pan-fried tofu, use vegetable or mushroom stock in place of chicken stock, and skip the searing step — just warm the tofu through in the broth before adding the noodles.