Ramen Jackson TN is a hearty, home-style noodle bowl inspired by the flavors and ingredients you might find in a West Tennessee kitchen. It combines a rich, savory broth with chewy ramen noodles, tender pork, and a soft-cooked egg, bringing together Southern comfort and Japanese technique. This recipe is designed to be approachable for home cooks, using ingredients you can find at most grocery stores, and it delivers a deeply satisfying meal that warms you from the inside out.
Ingredients
- 4 cups (960 ml) chicken broth
- 4 cups (960 ml) beef broth
- 1 lb (450 g) pork shoulder, cut into 1-inch cubes
- 4 cloves garlic, smashed
- 1-inch piece fresh ginger, sliced
- 2 tablespoons (30 ml) soy sauce
- 1 tablespoon (15 ml) mirin
- 1 tablespoon (15 ml) rice vinegar
- 1 teaspoon (5 ml) sesame oil
- 4 large eggs
- 4 portions fresh or dried ramen noodles (about 12 oz / 340 g total)
- 2 green onions, thinly sliced
- 1 sheet nori (dried seaweed), cut into 4 pieces
- 1 cup (240 ml) water
- Salt and pepper to taste
Instructions
- In a large pot or Dutch oven, combine the chicken broth, beef broth, pork shoulder, garlic, ginger, soy sauce, mirin, rice vinegar, and sesame oil. Bring to a boil over high heat, then reduce to a simmer. Cook for 1 hour, or until the pork is tender and easily shreds with a fork.
- While the broth simmers, prepare the soft-boiled eggs. Bring a small pot of water to a boil. Gently lower the eggs in and cook for 6 minutes 30 seconds for a jammy yolk. Transfer to an ice bath to cool, then peel and set aside.
- After the pork is tender, remove it from the broth with a slotted spoon and set aside. Strain the broth through a fine-mesh sieve to remove the garlic and ginger, then return the broth to the pot. Season with salt and pepper to taste.
- Shred the pork with two forks and set aside.
- Cook the ramen noodles according to package directions (usually 2–3 minutes for fresh, 4–5 for dried). Drain and divide among four large bowls.
- Ladle the hot broth over the noodles. Top each bowl with shredded pork, a halved soft-boiled egg, a piece of nori, and sliced green onions.
- For the pork, ensure it reaches a safe minimum internal temperature of 145°F (63°C) as measured with a food thermometer, and allow it to rest for 3 minutes before shredding. (If using ground pork, cook to 160°F / 71°C.)
Tips
- For a richer broth, you can add a tablespoon of butter or a splash of heavy cream at the end. This adds a silky texture and a touch of Southern indulgence.
- If you can’t find mirin, use a teaspoon of sugar dissolved in a tablespoon of water. It won’t have the same depth, but it will add sweetness.
- Don’t overcook the noodles. They will continue to soften in the hot broth, so slightly undercooking them is better.
- To save time, use leftover pulled pork or rotisserie chicken instead of simmering pork shoulder. Just skip step 1 and start with the broth.
Serving Suggestions
Serve this ramen piping hot in deep bowls. Add a side of pickled vegetables or a simple cucumber salad for a refreshing contrast. For a heartier meal, top with crispy fried garlic or a drizzle of chili oil. This is a complete meal on its own, but it also pairs well with a cold beer or iced tea.
Variations
- Vegetarian: Replace the chicken and beef broths with vegetable broth and omit the pork. Add tofu or mushrooms for protein.
- Spicy: Stir in a tablespoon of sriracha or gochujang to the broth before serving.
- Seafood: Add cooked shrimp or crab meat at the end, just to warm through.
- Southern twist: Add a spoonful of barbecue sauce to the broth and top with pulled pork and coleslaw.
Storage and Reheating
Store the broth, pork, and noodles separately in airtight containers in the refrigerator for up to 3 days. The broth and pork can be reheated in a pot over medium heat until simmering. Reheat noodles in the microwave or in boiling water for 30 seconds. Assemble fresh bowls with the reheated components. Soft-boiled eggs are best eaten fresh but can be stored for 1 day in the fridge.
Frequently Asked Questions
Can I use instant ramen noodles? Yes, but discard the seasoning packet and use only the noodles. Cook them briefly (about 1 minute less than the package says) to keep them from getting mushy.
What is the best cut of pork for this? Pork shoulder is ideal because it becomes tender and shreds nicely. Pork belly also works but is fattier. You can also use pork loin, but it will be leaner and may dry out if simmered too long.
How do I get a jammy egg every time? The key is timing: 6 minutes 30 seconds for a soft, jammy yolk. If you prefer a firmer yolk, cook for 7 minutes. Always cool the eggs immediately in ice water to stop the cooking process.
Can I make this in a slow cooker? Absolutely. Brown the pork first, then add all broth ingredients and cook on low for 6–8 hours. Strain and shred the pork, then proceed with the noodles and assembly.
Can I freeze the broth? Yes, the broth freezes well for up to 3 months. Store in a freezer-safe container, leaving room for expansion. Thaw overnight in the fridge before reheating.
What if I don’t have mirin? Use a dry sherry or a splash of white wine mixed with a pinch of sugar. The flavor will be slightly different but still delicious.
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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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