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Japanese Noodle Soup

Soups & stews

Jake Keast’s Japanese-style noodle soup combines stock, ginger, garlic and individually chosen toppings.

Prep: 20 minutes; Cook: 20 minutes (source) · 4

Reported source details; omitted times or yields remain unreported.

Recipe source: jake-keast · Public Domain Recipes

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AI-generated serving illustration of japanese noodle soup with selected recipe ingredients on Taj Mahal quartzite, with flax linen and a brass utensil.

AI-generated illustration: OpenAI image generation · Herbologium art direction. Japanese Noodle Soup — AI-generated serving illustration. https://herbologium.com/recipe-illustrations.json · AI-generated illustration; no blanket reuse license stated · AI-generated food scene refined to use Taj Mahal quartzite, flax linen and brushed brass, with a small visible herbologium.com mark. Separate portrait and landscape compositions; responsive sizes and JPEG/WebP encoding with embedded AI provenance.

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ON THE RECIPE CARD

Gather & make

4 (source) · Original source quantities

Gather

  • 700 ml chicken stock (method amount)
  • 4 Pork chops OR 4 Chicken Breasts
  • 3 Garlic cloves
  • Soy sauce
  • Ginger, sliced
  • Chinese 5 Spice
  • 1 Red Chilli, sliced and deseeded (Optional, but recommended)
  • 375g Ramen Noodles (Medium Egg Noodles work well too)
  • 100g Spinach (Optional)
  • 4 Tbsp Sweetcorn (Optional)
  • Sesame seeds (Optional)
  • 4 Boiled Eggs (Optional)
  • 1 Sheet of Dried Nori (Optional)
  • Spring Onion, chopped (Optional)
  • 300 ml water (specified in source method)
  • A pinch of sugar (specified in source method)

Meet the plants

Make

  1. 01

    For the broth, add 700ml of chicken stock to a large boiling pot with the garlic, ginger, soy sauce, chinese five spice, chili, and 300ml of water.

  2. 02

    Bring this to the boil, then turn the heat to low and simmer for around 5 mins.

  3. 03

    Add a pinch of sugar and more soy sauce to taste

  4. 04

    Fry the pork chops until cooked (My Sticky Pork Chops recipe works really well with this dish)

  5. 05

    Hard boil 4 eggs.

  6. 06

    Cook the ramen noodles as per packet instructions.

  7. 07

    Strain the stock into another pan, then reheat.

  8. 08

    Divide ramen between 4 bowls, then top with 1 sliced pork chop, 1/4 of the spinach (if applicable) sweetcorn, and one boiled egg (halved).

  9. 09

    Divide the stock into the bowls, then sprinkle over sesame seeds, shredded nori and the spring onion.

  10. 10

    Check pork chops reach 63°C / 145°F and rest for 3 minutes before slicing; if using chicken instead, cook to 74°C / 165°F.

jake-keast · Public Domain Recipes · Japanese Noodle Soup. Public-domain dedication / Unlicense. Editorially checked for ingredient/method consistency. Not independently kitchen-tested by Herbologium. Source-reported and editorially estimated times are labeled separately.

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Sources & presentation

Collection updated: October 24, 2026

jake-keast · Public Domain Recipes. (2021). Japanese Noodle Soup.

https://publicdomainrecipes.com/japanese-noodle-soup/

Reviewed version: https://github.com/ronaldl29/public-domain-recipes/blob/134e22f11e4d14e66ee587b1dd3a266e5646d387/content/japanese-noodle-soup.md

Public-domain dedication / Unlicense · https://github.com/ronaldl29/public-domain-recipes/blob/134e22f11e4d14e66ee587b1dd3a266e5646d387/LICENSE.md

Changes: Ingredients and method adapted from the pinned source; Markdown links removed. Original introduction and photographs omitted. Herbologium supplies contextual copy and ingredient links; fixed quantities and actual source author retained. Added separately cited food-temperature guidance. Omitted honey and Worcestershire sauce unused by this method; separate sticky-pork link not reproduced.

Editorially checked for ingredient/method consistency. Not independently kitchen-tested by Herbologium. Source-reported and editorially estimated times are labeled separately.

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jake-keast · Public Domain Recipes · 2021

Public-domain dedication / Unlicense

Editorially checked for ingredient/method consistency. Not independently kitchen-tested by Herbologium. Source-reported and editorially estimated times are labeled separately.

What changed in this presentation?

Ingredients and method adapted from the pinned source; Markdown links removed. Original introduction and photographs omitted. Herbologium supplies contextual copy and ingredient links; fixed quantities and actual source author retained. Added separately cited food-temperature guidance. Omitted honey and Worcestershire sauce unused by this method; separate sticky-pork link not reproduced.

Public-domain dedication / Unlicense · terms ↗Source version & contributor history ↗
About this recipe and its connections

The recipe and its preparation

Jake Keast’s Japanese-style noodle soup combines stock, ginger, garlic and individually chosen toppings.

Editorially checked for ingredient/method consistency. Not independently kitchen-tested by Herbologium. Source-reported and editorially estimated times are labeled separately.

The source lists 750 ml stock but its method uses 700 ml plus 300 ml water; this adaptation follows the method. Optional toppings remain optional.

Honey and Worcestershire sauce listed for the contributor’s separately linked sticky-pork preparation are omitted from this plain-pork adaptation; that separate recipe is not required here.

jake-keast · Public Domain Recipes FoodSafety.gov · U.S. federal food-safety agencies

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