Taiwanese noodle soup with ground pork and baby greens

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

Taiwanese noodle soup with ground pork and baby greens

Dairy-Free, <600 Calories, Protein Plus

2 Servings, 510 Calories/Serving

20 Minutes

This Taiwanese-inspired soup, known as slack-season fisherman’s soup, combines fresh ramen noodles, ground pork, a simple broth, and a fragrant garlic-scallion garnish.

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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.
  • 6 ounces fresh ramen noodles
  • 1 or 2 organic shallots
  • Your choice of protein
  • 2 tablespoons gluten-free tamari
  • 3 ounces organic arugula or other leafy greens
  • 1 tablespoon fish sauce
  • 1 or 2 organic peeled fresh garlic
  • 3 organic scallions
  • 4 or 5 sprigs organic fresh cilantro

Nutrition per serving

Calories 510, Total Fat 10g (13% DV), Sat. Fat 2.5g (13% DV), Trans Fat 0g, Cholest. 85mg (28% DV), Sodium 1190mg (52% DV), Total Carb. 53g (19% DV), Fiber 10g (36% DV), Total Sugars 4g (Incl. 0g Added Sugars, 0% DV), Protein 45g
Contains: Fish (anchovy), Wheat, Soybeans

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.


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

Wash produce before use


Cook the ramen

In a large sauce pot, bring 5 cups [8 cups] water to a boil. Stir in the ramen and cook until just tender, 3 to 4 minutes. Using tongs or a slotted spoon, transfer the ramen to a colander and rinse with cold water. Keep the cooking water at a simmer for the soup.
While the water heats and the ramen cooks, prepare the pork.


Prep and cook the pork

  • Peel and thinly slice the shallots.
  • Cut a small corner from the ground pork packages and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
  • Set aside half the tamari for serving.
In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the shallots and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Add the pork, season with salt and pepper, and cook, stirring to break up the meat, until lightly browned but not yet cooked through, 3 to 4 minutes. Stir in half the tamari and cook until fragrant, about 30 seconds. Add ½ cup [1 cup] water and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until the pork is cooked through and the liquid has thickened, 2 to 3 minutes.


Finish the soup

Return the ramen cooking water to a boil, stir in the arugula, and cook until just wilted, 1 to 2 minutes. Remove from the heat and stir in 1½ teaspoons [1 TBL] fish sauce. Add more fish sauce to taste and stir to incorporate.
While the water returns to a boil, prepare the garnishes.


Prep the garnishes

  • Coarsely chop the garlic.
  • Trim the root ends from the scallions; thinly slice the scallions.
  • Strip the cilantro leaves from the stems.


Transfer the ramen to individual bowls and ladle on the soup. Top with the pork and garnish with the garlic, scallions, and cilantro. Drizzle with the remaining tamari and serve.
Kids Can!
  • Measure the water for the ramen.
  • Divide the tamari in half.
  • Strip the cilantro leaves.
  • Garnish with the garlic, scallions, and cilantro.