Ramen Noodle Soup with Char Siu Pork

Ramen Noodle Soup with Char Siu Pork

A delicious Ramen Noodle Soup with Char Siu Pork. A comforting soup with lots of noodles and delicious homemade Char Siu pork to make it nice and hearty.

Have you ever had a soup that just seems to cure what ails you? This is one of those soups. A rich, soothing, spicy broth, combines with greens, lots of noodles and some Asian BBQ Char Siu Pork, to make it a bit more hearty.

This is also one of those double-duty recipes. If you make the Char Siu Pork, you can use it to make several meals, including this soup. I made my Char Siu (it’s quick and easy with a pork tenderloin and a few pantry items). Of course, if you are lucky enough to have ready access to pre-cooked and ready-to-use Char Siu, feel free to use that instead. Either way, beyond this soup, you can use your extra Char Siu on a steamed bun for a great sandwich or add it to a stir-fry. The extra Char Siu also freezes well.

For the noodles, use the inexpensive, off the shelf ramen noodles. I just throw out the broth package and use only the noodles. You’ll need 1 1/2 – 2 small packages for this soup, depending on how noodle-y you like your soup. Be sure to have extra broth on hand if you will be letting this soup sit or refrigerating leftovers. The noodles will continue to soak up broth, so you may need to add more.

Ramen Noodle Soup with Asian BBQ Char Siu Pork

I’ve included a recipe below for a homemade Char Siu sauce. There are also Char Siu Sauces available in jars in the Asian section of the grocery store, if you want to go that route. I use a pork tenderloin here. It cooks up quickly and slices beautifully. Just be warned that it cooks with a sugary sauce in a really hot oven. It will smoke, so be sure to turn your exhaust fan on as soon as you put it in the oven.

Ramen Noodle Soup with Asian BBQ Char Siu Pork

Ramen Noodle Soup with Asian BBQ Char Siu Pork
5 from 1 vote

Ramen Noodle Soup with Char Siu Pork

This is a comforting Asian inspired noodle soup, topped with Asian BBQ Char Siu Pork. If you make this soup ahead or refrigerate for left-overs, you may need to add additional broth to thin. Leftover Char Siu freezes well or enjoy it on a steamed bun or in stir fries.
Course Soup
Cuisine Asian
Keyword ramen soup recipes
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6 people
Energy 310 kcal
Author Jennifer


For the Char Siu: (alternately you could buy pre-cooked Char Siu or a use a jarred Char Siu sauce instead of homemade sauce below)

  • 1 lb pork tenderloin
  • 1/4 cup soy sauce
  • 3 Tbsp honey
  • 3 Tbsp brown sugar
  • 2 Tbsp rice wine vinegar
  • 2 Tbsp hoisin Sauce

For the Soup:

  • 4 green onions chopped, (keeping the green and white parts separate)
  • 2 cloves garlic finely chopped
  • 2 tsp fresh ginger peeled and finely chopped
  • 1/4 tsp crushed red pepper flakes (or sambal oelek)
  • 2 Tbsp olive oil
  • 4 cups chicken broth (plus a bit more to thin if soup will sit)
  • 2 cups beef broth
  • 1 Tbsp fish sauce
  • 1 Tbsp soy sauce
  • 5-7 oz ramen noodles (1 1/2 - 2 small packages, broken in half, so noodles aren't too long)
  • Fresh cilantro chopped
  • Lime wedges
  • Salt and pepper


  1. For the Char Siu: Prepare pork tenderloin by removing the silver skin. Combine the sauce ingredients in a small bowl and stir to combine. Place pork in a plastic ziploc bag and pour sauce ingredients into bag. Remove air, seal and refrigerate for at least 30 minutes or up to 2 hours.
  2. When ready to cook, preheat oven to 475° with rack in centre of oven. Line a baking sheet with tin foil and spray with cooking spray. Place pork tenderloin on prepared baking sheet and brush with some sauce. Cook for 15-25 minutes (depending on the size of your pork tenderloin), basting with sauce every 5 minutes or so, until pork reaches at least 145 ° in the thickest part. (*NOTE, turn on your exhaust fan as soon as you put it in the oven. It will smoke!)
  3. Remove from oven and let cool at room temperature for 15 minutes or so to rest. Put on a plate, then cover loosely with foil and refrigerate until completely cooled. When cooled completely, with a very sharp knife, cut pork tenderloin into thin slices crosswise. Refrigerate to use later in soup. (Extras can be frozen).
  4. To prepare soup: In a large soup pot, heat olive oil over medium heat. Add the white part of the onions, the garlic, ginger, and red pepper flakes and cook, stirring, until softened and fragrant. Add the chicken and beef broths, fish sauce, and soy sauce. Bring to a boil over high heat, then reduce heat to medium-high. Add the noodles (broken in half suggested, so the noodles aren't too lonand cook, stirring to break up noodles for about 3 minutes or until tender. Taste and adjust seasoning with salt, pepper. (You can also add a bit more heat here, to your taste, with additional sambal oelek or Sriracha)
  5. Ladle the soup into bowls. Garnish with the warm Char Siu (if I made ahead, I microwave for 15-20 seconds), the green part of the onions and the chopped cilantro. Serve with lime wedges, for drizzling into soup.
  6. (Times below include making your own Char Siu at home)


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  • You are speaking my language with a bowl of noodles and Asian flavors!! Oh yes, please. This is a good method for char siu, so simple! I’ll have to try it. I love using those noodles (without the packets)…. they are, per ounce, cheaper than a lot of other noodle varieties so why not :) Sounds so comforting and delicious!

    • Thanks Sophie. In a perfect world, I’d grill the char siu, but our BBQ is tucked away for the winter, so the hot oven has to do.

      I never ate ramen noodles when I was at university, so never had a chance to get sick of them :) I like the texture in soup and as you say, can’t beat them for value!

    • Thanks so much, Danguole. I think once you make it once, you’ll find yourself making it often. It’s handy to have some in the freezer. Only down side is that smoke thing. Thankfully, it doesn’t cook too long, so it’s a short term pain.

  • I can’t wait to make this. I’m planning it for later this week when we have some cold weather coming through Southwest Florida (getting down in the 40s at night. cold is a relative term – lol.) My family loves Ramen, but I’m not thrilled about those seasoning packets. Thanks!

    • It will hit the spot, Andrea. Perfect for a cold spell :) I’m not a fan of those seasoning packets either. Way too much sodium and who knows what else!

I love hearing from you, so if you have a question or something isn't quite clear, I'm happy to help. If you made this recipe, I'd love to know how you liked it ~ Jennifer

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