Elevated Ramen Recipe

This Elevated Ramen recipe transforms simple beef ramen into a hearty, flavour-packed meal with seared pork loin, shiitake mushrooms, crispy-edged pot stickers, and sunny-side-up eggs. Featured on Griddle Nation, Nate Lippy and CJ Fraizer combine the convenience of instant ramen with high-heat griddle cooking for an ultimate comfort-food bowl.

The Inspiration

Ramen is one of the world’s most recognizable comfort foods, and instant ramen has become a pantry staple because it is quick, affordable, and easy to prepare. On Griddle Nation, Nate Lippy and CJ Fraizer take that familiar convenience and give it a creative upgrade by adding multiple layers of texture and flavour.

Instead of simply cooking the noodles in broth, this recipe separates the components and uses the griddle to develop flavour in each ingredient. Pork loin is seared until browned, shiitake mushrooms are cooked until tender, and frozen pot stickers are given a golden exterior before being steamed with soy sauce.

The ramen broth itself remains simple, allowing the toppings to become the stars of the bowl. The seasoning packets are simmered with water to create the base, while soy sauce adds another savoury layer to the pork and pot stickers.

Ingredients

• 1 Q Water
• 2 Packages of Beef Ramen
• Graza Frizzle High Heat Cooking Oil
• ½ Pound Sliced Pork Loin
• Salt and Pepper to Taste
• 3oz. Sliced Shitake Mushrooms
• 1tsp Fresh Ginger, Minced
• ½ C Soy Sauce
• Frozen Pot Stickers, Gyoza
• 2 Eggs
• Scallions for Garnish
• Sesame Seeds for Garnish
• Chili Crisp Oil for Serving

Method

• Heat griddle to high heat. Allow 10-15 minutes, or until the surface darkens and light smoke appears
• In a cast iron saucepan add water and ramen seasoning packets. Let simmer.
• On griddle apply a thin layer of Graza cooking oil and sliced pork pieces. Season with salt and pepper. Let cook for 4-5 minutes.
• Separately add mushrooms to cook top and pot stickers. Cook mushrooms until soft and potstickers for 2-3 minutes or until color starts to develop.
• Add ¼ C Soy to pork pieces and stir in to mix. Add the other ¼ C to the pot stickers and use a dome to steam.
• Lastly crack eggs on griddle and cook sunny side up. Use a dome if needed to steam and season with salt and pepper.
• To serve, plate ramen and broth in shallow bowls. Lay desired amount of mushrooms, pork, and pot stickers overtop. Finish with one egg and garnish with scallions, sesame seeds, and chili crisp oil.

Serving Suggestions

Serve this Elevated Ramen for lunch, dinner, or a cozy weekend meal when you want something warm, hearty, and full of flavour. The bowl is substantial enough to serve on its own, but a simple cucumber salad, steamed greens, or lightly dressed vegetables can provide a refreshing contrast to the rich broth and toppings. For additional texture, serve extra sesame seeds, scallions, or chili crisp at the table so everyone can customize their bowl.

This recipe is also ideal for casual entertaining because the pork, mushrooms, pot stickers, and eggs can be cooked on the griddle while the ramen broth stays warm in the saucepan. Serve the finished ramen in shallow bowls and let guests add their preferred amount of chili crisp for an interactive meal.

Final Thoughts

This Elevated Ramen recipe proves that instant ramen can become an exciting and satisfying meal with the right combination of toppings and high-heat cooking techniques.

Nate Lippy and CJ Fraizer take a familiar pantry staple and transform it on Griddle Nation with seared pork, earthy shiitake mushrooms, golden pot stickers, and a sunny-side-up egg.

Every component brings something different to the finished bowl. The ramen provides a comforting savoury base, while the pork adds richness and the mushrooms contribute earthy umami. The pot stickers bring a crispy and tender contrast, while the egg provides a creamy finish when its yolk melts into the broth.

For more information, check out the Griddle Nation website. Griddle Nation