How to Make the Perfect Mexican Ramen
Mexican-Japanese Fusion · Hard · 90 min · 4 servings
A deeply flavored ancho chili and tomato broth is loaded with springy ramen noodles, slow cooked shredded pork carnitas, pickled jalapeños, and a soft boiled egg drizzled with crema. It is what happens when Japanese ramen culture crashes into a Mexican pozole party and both cuisines win.
Why this recipe works
This Mexican Ramen recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 90 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 720 calories with 42g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 600 grams pork shoulder cut into large chunks
- 3 whole dried ancho chilies stems and seeds removed
- 400 grams fresh or dried ramen noodles
- 4 whole eggs
- 4 tablespoons Mexican crema or sour cream
- 0.5 cup pickled jalapeño slices
Step by step instructions
Step 1: Build the Ancho Broth
Toast the dried ancho chilies in a dry skillet over medium heat for 30 seconds per side until fragrant and pliable. Transfer them to a bowl, cover with boiling water, and soak for 15 minutes until soft. Blend the soaked chilies with their soaking liquid, 4 cups of chicken or pork broth, 4 garlic cloves, 1 can of crushed tomatoes, 1 teaspoon of cumin, and 1 teaspoon of smoked paprika until completely smooth. Strain through a fine mesh sieve into a large pot.
Step 2: Cook the Pork
Season the pork shoulder chunks generously with salt, pepper, cumin, and dried oregano. Heat a heavy pot or Dutch oven over high heat with oil and sear the pork on all sides until deeply browned, about 3 to 4 minutes per side. Pour the strained ancho broth over the seared pork and bring to a boil. Reduce heat, cover, and simmer for 45 minutes until the pork is tender enough to shred easily with two forks.
Step 3: Shred the Pork and Cook Noodles
Remove the pork from the broth and shred it into long strands using two forks. Return half the shredded pork to the broth and reserve the rest. Taste the broth and adjust seasoning with salt and a squeeze of lime juice. In a separate pot cook the ramen noodles according to package directions, drain them, and divide them among 4 deep bowls. Meanwhile bring a small pot of water to a boil and cook the eggs for exactly 6 and a half minutes for a jammy soft boiled center. Transfer eggs to cold water and peel carefully.
Step 4: Assemble and Serve
Ladle the hot ancho chili broth generously over the noodles in each bowl. Arrange a portion of shredded carnitas pork on top of the noodles. Slice each soft boiled egg in half lengthwise and place two halves in each bowl. Spoon a tablespoon of Mexican crema over the broth and add a generous pile of pickled jalapeño slices. Finish each bowl with fresh chopped cilantro, a wedge of lime, and crushed tortilla chips for crunch.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- dried ancho chilies → 2 tablespoons of store bought ancho chili powder dissolved in the broth for a quicker and more accessible flavor base
- pork shoulder → chicken thighs which braise more quickly in about 25 minutes and shred just as beautifully in the spiced broth
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Not searing the pork before adding it to the broth which means the final dish lacks the deep caramelized pork flavor that gives the broth its richness and complexity
- Cooking the ramen noodles directly in the ancho broth which makes them absorb too much liquid turning the broth thick and starchy and leaving the noodles overcooked and mushy
Nutrition facts
Per serving: 720 calories, 42g protein, 68g carbs, 28g fat, 6g fiber.
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