From Roast to Ramen
When in doubt, ramen it out—especially when your fridge is hiding leftover roast pork waiting to be reborn into a bowl of brothy magic.
This is the second dish in my Protein Relay Series, where one main protein turns into multiple meals throughout the week. Remember that maple-glazed pork loin I roasted? It’s back for another time, this time as a rich, soul-warming ramen you can throw together on a weeknight.
Ramen is one of my favorite meals because it hits every craving in one bowl: umami broth, chewy noodles, silky eggs, and tender protein. I cook the noodles before adding them to the broth so they absorb all that flavor—trust me, it makes a difference. And since the pork is already cooked, this becomes a fast, slurp-worthy meal you’ll want on repeat.
Customize this however you like—add bok choy, swap mushrooms, make it spicy-spicy. This one’s as flexible as it is delicious.
Why this Recipe Works
• Fast & flavorful – Using leftover pork skips the slow-cooking and still delivers big flavor.
• Customizable – Switch up the mushrooms, swap spinach for bok choy, or add miso if you’re feeling it.
• Rich, spicy broth – Layers of garlic, ginger, chili sauce, and soy create a deep umami flavor in minutes.
Tips for Making Leftover Pork Ramen
• Don’t skip the step of sautéing garlic and ginger—it builds the base flavor of your broth.
• Cook the ramen separately so it doesn’t get mushy; then let it simmer in the broth for a minute.
• Soft boil the eggs ahead of time and chill them in an ice bath to get that perfect jammy center.
🌱 A Greener Bite of Sustainability
This ramen is a prime example of reducing food waste—stretching one roast into multiple meals saves time, money, and resources. By using every bit of that pork loin, you’re honoring the ingredients and keeping your kitchen more efficient. Win-win.
How To Make Leftover Pork Ramen
Transform leftover pork loin into easy, flavorful ramen with shiitake mushrooms, spinach, and jammy eggs. A quick weeknight favorite packed with comfort..
Boil the eggs
Bring a pot of water to a boil. Boil eggs for 6 ½ minutes (7 ½ if using XL eggs), then transfer to an ice bath. Peel and set aside.
Cook mushrooms
Mix 1 tsp oil with garlic and ginger in a small bowl. Heat remaining 1 tbsp oil in a skillet over high heat. Add mushrooms and cook until lightly browned, about 4 minutes.
Build the broth
Clear a space in the pan, add the garlic mixture, and cook until fragrant—about 30 seconds. Stir in broth and chili sauce. Lower heat to medium-low.
Add noodles
Toss in the cooked ramen and simmer for 1 minute to soak up the broth.
Add the Pork and Spinach
Add the vinegar, soy sauce, and sugar. Stir in the pork and the spinach, a handful at a time, and cook until the pork is warmed through and the spinach is wilted, about 3 minutes.
Assemble and serve
Divide between bowls. Top each with halved eggs and scallions.
More Pork Possibilities Ahead
So, ramen’s done. What’s next in the Protein Relay Series? We’re handing off these maple-glazed pork leftovers for one last flavor-packed encore. Keep your forks ready—because the final dish in the series is bringing the heat in a totally new way.
What’s your favorite way to reinvent leftovers? Tell me below!
Leftover Pork Ramen
Description
Transform leftover pork loin into easy, flavorful ramen with shiitake mushrooms, spinach, and jammy eggs. A quick weeknight favorite packed with comfort.
Ingredients
How To Make Leftover Pork Ramen
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Bring enough water to cover the eggs to a boil. Boil large eggs for 6 minutes 30 seconds. If using extra large eggs boil them for 7 minutes 30 seconds. You may have to adjust your times slightly depending on the exact size of your eggs but this should get you pretty close.
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Submerge the eggs in cold or ice water to chill. This stops the egg yolks from continuing to set up. Peel. Cut in half right before you serve your ramen.
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Mix 1 teaspoon of the oil, garlic, and ginger together in a small bowl and set aside. Heat the remaining 1 tablespoon oil in a large skillet over high heat until just shimmering. Add the mushrooms and cook until lightly browned, about 4 minutes.
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Clear the center of the pan and add the garlic mixture. Cook, mashing the garlic mixture into the pan with the back of a spatula, until fragrant, about 30 seconds. Stir in broth and chili sauce. Lower the heat to medium-low.
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Add the cooked ramen, letting the noodles simmer in the broth for 1 minute so it can soak up the liquid. the vinegar, soy sauce, and sugar. Stir in the pork and the spinach, a handful at a time, and cook until the pork is warmed through and the spinach is wilted, about 3 minutes.Serve immediately. Top with eggs and sliced scallions.
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Equipment
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Nutritional Value
Nutritional Value
Servings 4
Serving Size 1
- Amount Per Serving
- Calories 522kcal
- % Daily Value *
- Total Fat 18g28%
- Saturated Fat 5.5g28%
- Cholesterol 137mg46%
- Sodium 890mg38%
- Potassium 610mg18%
- Total Carbohydrate 50g17%
- Dietary Fiber 3g12%
- Sugars 4g
- Protein 32g64%
- Vitamin A 3450 IU
- Vitamin C 10 mg
- Calcium 92 mg
- Iron 3.2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
