Ramen Casserole

13 ingredients
4 steps

Ingredients

  • 2 tablespoons sesame oil
  • 8 ounces fresh shiitake mushrooms, stems removed and caps thinly sliced
  • 2 (6-in.) square nori (dried seaweed) sheets, torn into small pieces
  • 1 (8-oz.) can sliced bamboo shoots, drained and rinsed
  • 3 tablespoons all-purpose flour
  • 4 cups unsalted chicken stock, divided
  • 5 tablespoons soy sauce
  • 1 1/2 teaspoons kosher salt
  • 10 ounces shredded smoked pork shoulder
  • 9 ounces instant ramen noodles, broken into 2-in. pieces (from 3 [3-oz.] pkg.)
  • 4 soft-cooked eggs (boiled 6 1/2 minutes), peeled and halved lengthwise
  • 1/2 cup thinly sliced scallions (from 2 scallions)
  • 1 teaspoon shichimi (nanami) togarashi

Directions

  1. 1
    Preheat oven to 425°F. Heat oil in a large skillet. Add mushrooms; cook, stirring occasionally, until mushrooms begin to wilt, about 4 minutes. Stir in nori and bamboo; cook, undisturbed, 1 minute.
  2. 2
    Whisk flour and 1/2 cup of the stock in a small bowl until smooth. Add remaining 3 1/2 cups stock to mushroom mixture in skillet; bring to a boil over medium-high. Add flour mixture, soy sauce, and salt. Let mixture come to a simmer; simmer, stirring often, 1 minute. Remove from heat; stir in pork.
  3. 3
    Arrange ramen noodles in an 11- x 7-inch casserole dish. Pour pork mixture over the top. Bake in preheated oven until bubbly, about 15 minutes.
  4. 4
    Arrange eggs over casserole; sprinkle with scallions and togarashi.

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