Taiwanese Ramen Soup with Pork and Soy Broth

Taiwanese ramen soup is a Taiwanese-inspired bowl, not one single traditional recipe: springy ramen noodles meet a savory broth flavored with soy, ginger, five-spice, and chili bean paste. This version adds browned ground pork, bok choy, and a firm-boiled egg for a filling soup with plenty of aromatic depth.

Ingredients

4 large eggs (about 200 g)
1 tablespoon (15 ml) neutral oil, such as canola
1 medium yellow onion, finely diced (about 150 g)
4 scallions (about 60 g), whites and greens separated and thinly sliced
1 tablespoon finely grated fresh ginger (about 15 g)
4 garlic cloves, minced (about 12 g)
1½ tablespoons (23 g) doubanjiang, or spicy fermented broad-bean paste
1 pound (450 g) ground pork
2 tablespoons (30 ml) Shaoxing wine
2 tablespoons (30 ml) regular soy sauce
1 teaspoon (5 ml) dark soy sauce
1 teaspoon (4 g) granulated sugar
½ teaspoon (about 1 g) Chinese five-spice powder
1 whole star anise (about 1 g)
8 cups (1.9 L) low-sodium chicken broth
1 teaspoon (5 ml) rice vinegar
4 portions ramen noodles, fresh or dried (about 400 g total); discard included seasoning packets
4 baby bok choy, halved lengthwise and rinsed well (about 450 g)
1 teaspoon (5 ml) toasted sesame oil
¼ teaspoon (1.5 g) fine salt, plus more to taste
1 tablespoon (15 ml) chili oil, optional, for serving

Instructions

Boil the eggs. Put the eggs in a small saucepan and cover them with water by about 1 inch (2.5 cm). Bring to a boil, then lower the heat to maintain a gentle boil for 9–10 minutes, until the yolk and white are firm. Transfer the eggs to cold water, cool, and peel. This can happen while you prepare the soup.
Build the aromatic base. Heat the neutral oil in a large heavy pot over medium heat. Add the onion and the white parts of the scallions. Cook for 3–4 minutes, stirring, until softened but not browned. Stir in the ginger, garlic, and doubanjiang and cook for 1 minute, just until fragrant. If the paste begins to stick, add a spoonful of broth.
Brown the pork. Add the ground pork and salt. Break it into small crumbles with a wooden spoon and cook for 6–8 minutes, stirring often, until no pink remains and the largest pieces reach 160°F (71°C). Use a food thermometer to verify the USDA FSIS safe minimum temperature for ground meat. Let excess fat remain in the pot for flavor; spoon some out only if there is more than a thin coating.
Simmer the broth. Stir in the Shaoxing wine, both soy sauces, sugar, five-spice, and star anise, scraping up browned bits from the bottom of the pot. Pour in the chicken broth and rice vinegar. Bring the soup to a gentle simmer, then cook uncovered for 18 minutes. Keep it at a quiet bubble rather than a hard boil so the broth stays clear and the pork stays tender. Taste near the end and adjust with a little salt or soy sauce if needed.
Cook the bok choy and noodles. Add the bok choy to the simmering broth and cook for 2–3 minutes, until the stems are just tender and the leaves have wilted. Meanwhile, cook the ramen in a separate pot according to its package directions, usually 2–4 minutes for fresh noodles or 4–5 minutes for dried. Drain well. Separate cooking keeps the noodles from clouding the broth or soaking up too much liquid.
Assemble the bowls. Remove the star anise. Divide the noodles among four bowls and ladle over the pork and broth. Add bok choy and a peeled egg to each bowl, halving the eggs if you like. Finish with sesame oil, scallion greens, and chili oil to taste. Serve hot.

Tips

Find a good substitute for doubanjiang. Chinese or Taiwanese grocery stores commonly stock this salty, fermented chili and broad-bean paste. If it is unavailable, mix 1 tablespoon (15 g) white miso with ½ teaspoon (about 1 g) chili flakes. The broth will still be savory and mildly spicy, but it will have less of doubanjiang’s fermented, bean-forward flavor. Start with less if your chili flakes are especially hot.
Choose broth with the salt level in mind. Doubanjiang and soy sauce both bring salt, so low-sodium broth gives you room to season at the end. If you only have regular broth, leave out the measured salt initially and taste after simmering.
Keep the noodles separate. Cooking ramen directly in the soup is convenient, but its starch can make the broth cloudy, and leftovers turn soft as the noodles absorb liquid. Separate cooking is especially useful if you expect to save portions.
Do not rush the aromatics. Cook the onion until softened and briefly fry the ginger, garlic, and bean paste. A minute is enough for the garlic and paste; prolonged frying can make the garlic bitter or cause the paste to stick and scorch.

Serving Suggestions

Bring the bowls to the table as soon as they are assembled, while the noodles are springy and the greens still have a little bite. Offer chili oil, extra sliced scallions, and soy sauce separately so everyone can adjust the heat and salt to taste. A small dish of rice vinegar can also brighten a rich, salty bowl; add it by the teaspoon rather than pouring it into the pot.

For a more substantial meal, serve the soup with steamed rice, a simple cucumber salad, or a plate of quick-pickled vegetables. If serving rice, keep the portions modest because the noodles and pork already make the soup filling. A side of blanched greens or sliced cucumber gives the meal a crisp contrast without competing with the broth.

Variations

Make it milder or hotter: Reduce the doubanjiang to 1 tablespoon (15 g) for a gentler broth, or stir chili oil into individual bowls for more heat. Adding more paste to the whole pot also increases salt, so taste before adding soy sauce.

Use another protein: Ground chicken or turkey works in place of pork. Cook ground poultry to 165°F (74°C), checking with a food thermometer; it tends to be leaner, so add another teaspoon of oil if the pot looks dry. For a meat-free bowl, use crumbled firm tofu and vegetable broth. Brown the tofu well before adding the liquids for a more savory, substantial texture.

Change the greens: Spinach, napa cabbage, or sliced choy sum can stand in for baby bok choy. Add delicate spinach during the final minute; give thicker cabbage pieces a few extra minutes. If you cannot find Shaoxing wine, use dry sherry in the same quantity. The flavor will be a little less rounded, but the broth will still work well.

Make a beefier bowl: Thinly sliced cooked beef can be added just before serving, but it is not a direct replacement for the ground pork’s texture. For raw, uncooked beef additions, do not rely on hot broth to cook them safely; cook the meat separately to the appropriate safe temperature first.

Storage and Reheating

For food safety, refrigerate leftovers within 2 hours of cooking. Store the broth with the pork and bok choy in a covered container, and keep noodles in a separate container if possible. Refrigerated cooked soup keeps for 3–4 days. Peeled eggs can be stored separately in a covered container and are best used within 3–4 days; keeping them whole helps them stay moist.

Reheat only the amount you plan to eat. Warm the broth, pork, and vegetables in a saucepan until steaming throughout and at least 165°F (74°C), checking with a food thermometer. Heat noodles separately in hot water for a short time, drain, and add them to the bowl. You can also microwave a serving, stirring partway through and checking that the center reaches 165°F (74°C). Avoid repeatedly cooling and reheating the full pot.

For longer storage, freeze the broth and pork without noodles or eggs for up to 2 months for best quality. Cool it promptly in shallow containers, refrigerate within 2 hours, and then freeze. Thaw in the refrigerator and reheat to 165°F (74°C); cook fresh noodles and add fresh greens for the best texture.

Frequently Asked Questions

Is Taiwanese ramen soup a traditional Taiwanese dish?

There is no single standard dish that every cook means by “Taiwanese ramen soup.” Ramen noodles are associated with Japanese cooking, while this recipe uses Taiwanese-inspired seasonings such as soy, five-spice, and fermented chili bean paste. It is best understood as a flavorful fusion-style bowl, with plenty of room for regional and personal variations.

Can I make the soup ahead?

Yes. Prepare the broth and pork up to 3 days ahead and refrigerate them promptly. Reheat the soup to 165°F (74°C), then cook the noodles and greens shortly before serving. Keeping those components fresh prevents the noodles from swelling and the greens from losing their color and texture.

Where can I buy doubanjiang?

Look for it in an Asian grocery store, usually near fermented pastes, sauces, or other chili condiments. The label may say doubanjiang, douban, or chili bean paste. Check the ingredients because varieties differ in heat and salt; this recipe uses a spicy version, but the exact brand is not important.

Can I use instant ramen noodles?

Yes. Use the noodle blocks and discard the seasoning packets, which can make the soup too salty or shift its flavor. Cook the noodles separately according to the packet directions, drain them, and divide them among the bowls. Instant noodles soften quickly, so serve them right away.

How can I make the broth less spicy?

Use 1 tablespoon (15 g) doubanjiang instead of 1½ tablespoons and skip the optional chili oil. For an even milder soup, use a non-spicy fermented bean paste if available, then add chili oil only to bowls that need more heat. Do not reduce the soy sauce at the same time unless you also plan to adjust salt to taste.

Can I prepare it without pork?

Yes. Crumbled firm tofu makes a satisfying meat-free alternative; brown it in the oil before cooking the aromatics, then simmer it in vegetable broth. Ground chicken or turkey also works, but cook it to 165°F (74°C). The final flavor and texture will vary, but the broth seasonings and noodle method stay the same.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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