Saimin noodle soup with char siu pork and soft-cooked eggs

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Saimin noodle soup with char siu pork and soft-cooked eggs

Saimin noodle soup with char siu pork and soft-cooked eggs

Dairy-Free, <600 Calories, Protein Plus

2 Servings, 580 Calories/Serving

30–45 Minutes

Fresh ramen noodles and our house-made char siu marinade make this popular Hawaiian-inspired meal in a bowl fast and easy.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 10 ounces boneless pork strips
  • Sunbasket char siu marinade (maple syrup - coconut aminos - molasses - dried plums - garlic - coconut vinegar - toasted sesame oil - beet powder - five-spice powder)
  • 6 ounces fresh ramen noodles
  • 2 organic eggs
  • 1-inch piece organic fresh ginger
  • 3 organic scallions
  • 1 bunch organic broccoli leaves (about ¾ pound)
  • 1 cup chicken broth
  • 2 tablespoons gluten-free tamari
Chef's Tip
If you’re looking for an easier way to peel the eggs, use a serrated knife to cut the cooked eggs in half lengthwise (shell and all!) and scoop out each half with a spoon.
Shine from the Inside Out
“Sunbasket’s char siu marinade is a personal favorite! Unlike most store-bought marinades and sauces, our version has less sodium and uses natural sweeteners, including maple syrup and molasses, which also deliver calcium, potassium, and antioxidants. It nearly rivals my mom’s char siu recipe.” —Sunbasket Dietitian Joy Wang

Nutrition per serving

Calories 580, Total Fat 12g (15% DV), Sat. Fat 2.5g (13% DV), Trans Fat 0g, Cholest. 245mg (82% DV), Sodium 920mg (40% DV), Total Carb. 66g (24% DV), Fiber 13g (46% DV), Total Sugars 13g (Incl. 7g Added Sugars, 14% DV), Protein 55g
Contains: Eggs, Wheat, Soybeans, Sesame

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Marinate the pork

  • Cut a small corner from the pork packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
In a large bowl, combine the pork and char siu marinade, season with salt and pepper, and toss to coat. Let stand while you prepare the noodles, eggs, and remaining ingredients.

2

Cook the noodles and the eggs

Bring a medium sauce pot of water to a boil. Stir in the noodles and cook until just tender, 3 to 4 minutes. Using tongs, transfer the noodles to a colander and rinse with cold water.
Return the water to a boil and fill a small bowl with ice water. Carefully lower the eggs into the boiling water and cook for exactly 6 minutes for soft-cooked (for firmer yolks, cook 1 to 3 minutes longer). Transfer the eggs to the ice water to cool. Carefully peel the eggs. Discard the water and wipe out the pot.
While the noodles and eggs cook, prepare the remaining ingredients.

3

Prep the remaining ingredients

  • Grate or peel and finely chop enough ginger to measure 1 teaspoon [2 tsp].
  • Trim the root ends from the scallions; thinly slice the scallions, keeping the light and dark green parts separate.
  • Strip the broccoli leaves from half the stems and thinly slice the leaves; save the remaining broccoli leaves for another use.
  • Cut the eggs in half lengthwise.

4

Cook the pork

In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Using tongs or a slotted spoon, remove the pork from the marinade, letting the excess drip back into the bowl. Add the pork to the pan and cook, stirring occasionally, until browned and cooked through, 3 to 4 minutes. Transfer to a plate.
While the pork cooks, start the broth.

5

Make the broth

In the same pot used for the eggs, combine the ginger, light parts of the scallions, chicken broth, and 1 cup [2 cups] water and bring to a boil. Reduce to a simmer, stir in the broccoli leaves, and cook until just wilted, 1 to 2 minutes. Remove from the heat and add half the tamari. Season to taste with salt and pepper and more tamari, if desired.

Serve

Transfer the noodles to individual bowls and ladle over the broth and broccoli leaves. Top with the char siu pork, eggs, and dark green parts of the scallions and serve.
Kids Can!
  • Fill a bowl with ice water.
  • Peel the eggs.
  • Measure the ginger.
  • Strip the broccoli leaves from the stems.
  • Measure the water for the broth.
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