Korean Ramen Pot

Thanks to a foodie group I discovered the beautiful golden pot I picked up from Newark Farmer’s Market a couple months ago is more than a lovely addition to my prop collection. It is a a traditional soup pot used to prepare instant ramen, as the thin metal rapidly heats the water required to rehydrate all the yummy prepackaged ingredients. Using such a beautiful pot on the stove also motivated me to elevate this famously simple ready-meal by adding in crisp bacon, sweet corn, and an egg I boiled right in the soup broth. Add as little or as much as you like to this recipe and don’t forget to shamelessly slurp those noodles!

Sunrise Ramen


1 pkg Nissin Tonkotsu Flavor Ramen with Black Garlic Oil or ramen of choice

1 cup chopped spinach or greens of choice

1 – 2 slices of bacon sliced in half & fried until crispy

1 soft, med, or hard boiled egg

1/2 cup frozen corn kernels

1 tbsp fried chili in oil or to taste


Cook ramen per pkg directions in a soup pot. Add in the corn, spinach, and boiled egg. Garnish with the bacon and chili oil. Serve immediately.

Note: if using a Korean Ramen pot, then please be aware that this pot gets super hot all over including the handles so use heat resistant gloves as needed or allow the soup to rest in the pot covered with the lid until the handles cool

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