When cooler weather arrives, a warm bowl of soup can turn into one of the easiest ways to make dinner feel comforting without spending the whole evening in the kitchen. These high protein fall soups use chicken, turkey, beef, pork, beans, lentils, cheese, and seafood to make each bowl more filling.
You will find creamy soups, hearty chilis, brothy dinners, vegetable-packed options, and a few richer weekend recipes. Most are also easy to portion for lunches or make-ahead dinners. If you want more seasonal meal inspiration, these high protein fall dinner ideas have plenty of other cozy options.
1. Butternut Squash Chicken Soup (36g Protein)
Butternut squash gives this soup its naturally creamy texture and slightly sweet fall flavor, while shredded chicken turns it into a substantial dinner instead of a light starter.
Garlic, onion, sage, and chicken broth keep the flavor savory. A spoonful of Greek yogurt stirred in at the end adds creaminess without needing a large amount of heavy cream.
2. French Onion Steak Soup (34g Protein)
Slow-cooked onions create the deep caramelized flavor people expect from French onion soup. Thin slices of lean beef make this version much more filling and add enough protein to make it dinner-worthy.
A small toasted baguette slice and melted Gruyère on top give you the traditional finish. The combination of savory broth, sweet onions, tender beef, and crisp bread is especially good on a cold evening.
3. Chicken Broccoli Cheddar Soup (41g Protein)
Broccoli cheddar soup gets an easy protein upgrade with plenty of shredded chicken breast. Broccoli, carrots, onion, cheddar, milk, and broth create the creamy base without needing an excessive amount of cheese.
The chicken blends naturally into every spoonful and makes the soup much more satisfying. This is a useful recipe when you want comfort food that still has a solid protein base.
4. Chicken Noodle Soup (38g Protein)
Chicken noodle soup is simple, familiar, and ideal for chilly fall evenings. Plenty of shredded chicken keeps the protein high, while carrots, celery, onions, herbs, and noodles make each bowl feel complete.
Using a generous amount of chicken also prevents the soup from becoming mostly broth and pasta. Make a large batch and save portions for quick lunches later in the week.
5. Creamy Chicken Potato Leek Soup (35g Protein)
Potatoes and leeks create a smooth, mild soup with plenty of comforting fall flavor. Adding shredded chicken and Greek yogurt gives the soup considerably more protein than a traditional potato leek recipe.
Partially blending the potatoes thickens the broth while leaving some texture in each bowl. Chives and black pepper make an easy finishing touch.
6. High Protein Chicken Tortilla Soup (43g Protein)
Chicken tortilla soup combines shredded chicken and black beans for a dinner that packs plenty of protein into one bowl.
Tomatoes, corn, green chiles, cumin, chili powder, garlic, and lime keep the broth bright and flavorful. Add avocado, cilantro, Greek yogurt, or a little shredded cheese just before serving.
Rotisserie chicken can make soups like this even quicker. These easy rotisserie chicken recipes have more ways to turn one cooked chicken into easy meals.
7. Hearty Lentil Vegetable Soup (21g Protein)
Lentils make one of the easiest meatless foundations for a filling fall soup. They simmer with carrots, celery, tomatoes, onion, garlic, spinach, and vegetable broth until everything becomes thick and hearty.
The lentils provide both plant protein and fiber, so the soup feels substantial even without meat. A small splash of red wine vinegar or lemon juice at the end brightens the entire pot.
8. Turkey Sausage and Kale Soup (31g Protein)
Lean turkey sausage gives this soup savory flavor while kale, potatoes, garlic, and onion make it feel like a complete cold-weather dinner.
A modest amount of milk creates a creamy broth without making the soup unnecessarily heavy. Because sausage nutrition varies by brand, the final recipe card should use a product with a confirmed label protein value.
9. Creamy Tomato White Bean Soup (22g Protein)
White beans are the secret to turning ordinary tomato soup into something considerably more filling. Blend cannellini beans with tomatoes, broth, garlic, onion, and herbs to create a naturally thick texture.
Greek yogurt adds another layer of creaminess and protein. The beans blend smoothly enough that you still get the familiar texture of tomato soup.
10. Turkey and Bean Chili (42g Protein)
Lean ground turkey and two types of beans make this chili one of the most protein-packed soups in the collection.
Tomatoes, bell peppers, onion, garlic, cumin, smoked paprika, and chili powder create a bold base. It is also an excellent meal-prep recipe because the flavor gets even better after the chili has rested overnight.
11. White Bean Chicken Chili (44g Protein)
Shredded chicken and white beans give this chili plenty of protein while green chiles, cumin, garlic, and lime keep the flavor lighter than a traditional red chili.
Plain Greek yogurt can be stirred in after cooking for a creamy finish. Top individual bowls with cilantro, jalapeños, avocado, or a small amount of cheese.
12. Ham, White Bean and Vegetable Soup (32g Protein)
Cooked ham pairs naturally with white beans, carrots, celery, potatoes, and greens in this easy fall soup.
The ham seasons the broth while the beans contribute extra protein and body. It is particularly useful when you have leftover cooked ham and want to turn it into another full dinner.
13. Pork and Potato Soup (37g Protein)
Lean pork loin turns potato soup into a much more substantial meal. Tender pork, potatoes, carrots, celery, onion, garlic, and herbs simmer together in a savory broth.
A little milk can soften the broth without making it overly rich. Keeping some potato pieces whole gives the soup a hearty texture that works especially well for dinner.
14. Tuscan White Bean and Chicken Soup (36g Protein)
Cannellini beans, shredded chicken, garlic, rosemary, tomatoes, carrots, and spinach create a rustic soup with plenty of protein and vegetables.
Mash or blend a small portion of the beans to naturally thicken the broth. The finished soup is hearty enough on its own, although a small piece of toasted bread works well for dipping.
15. Creamy Chicken and Pasta Soup (40g Protein)
This cozy soup sits somewhere between traditional chicken noodle soup and a creamy pasta dinner. Chicken breast provides most of the protein while small pasta shapes, carrots, celery, garlic, and spinach round out the bowl.
Add the pasta toward the end of cooking so it stays tender rather than becoming overly soft. A modest amount of milk or half-and-half gives the broth its creamy finish.
For more dinners that store well for the week, these high protein meal prep ideas on a budget offer plenty of make-ahead options.
16. Tomato and Turkey Sausage Soup (32g Protein)
Tomato soup gets a savory upgrade from lean turkey sausage. Tomatoes, onion, garlic, spinach, herbs, and a little milk create a creamy base around the sausage.
The finished soup has enough texture to feel like dinner rather than a side. Parmesan on top adds a salty finishing touch.
17. White Bean Kale Vegetable Soup (20g Protein)
This vegetable-packed soup uses white beans as its main source of protein. Kale, carrots, celery, zucchini, tomatoes, garlic, and herbs make every bowl colorful and filling.
Partially mashing the beans gives the broth more body without adding cream. It is a lighter option for nights when you still want something warm and substantial.
18. Beef Pho Inspired Noodle Soup (38g Protein)
Thinly sliced lean beef cooks quickly in a fragrant broth flavored with ginger, onion, warming spices, and a splash of fish sauce.
Rice noodles make the soup satisfying while fresh basil, cilantro, lime, and green onions keep it bright. Keep the beef portion generous so protein remains the focus of the bowl.
19. Shrimp and Scallop Snap Pea Soup (39g Protein)
Shrimp and scallops make this one of the quickest high protein soups on the list because both seafood options cook in only a few minutes.
Snap peas, mushrooms, ginger, garlic, green onions, and a light broth keep the soup fresh rather than heavy. Add the seafood near the end so it stays tender.
20. High Protein Pork Ramen (36g Protein)
A homemade ramen bowl can be one of the most comforting fall dinners. This version combines sliced pork, eggs, noodles, mushrooms, green onions, and a deeply savory broth.
Using lean pork instead of relying entirely on pork belly keeps the protein high while controlling some of the richness. A soft-cooked egg adds another protein source and gives the bowl the classic ramen finish.
These soups also pair naturally with other one-pot meals. For more easy dinners with plenty of protein and less cleanup, try these high protein skillet dinners.
These high protein fall soups provide about 20g to 44g of protein per serving based on the finalized recipe formulations. For recipes containing chicken, turkey, beef, pork, or reheated leftovers, follow USDA safe cooking temperature guidance: poultry should reach 165°F, ground beef 160°F, and whole cuts of beef and pork at least 145°F followed by a 3-minute rest. (ask.fsis.usda.gov)
1. Butternut Squash Chicken Soup (36g Protein)
36g ProteinIngredients: 1 3/4 lb boneless skinless chicken breast, 6 cups cubed butternut squash, 1 medium onion chopped, 3 garlic cloves minced, 5 cups reduced-sodium chicken broth, 1 tbsp olive oil, 1 tsp rubbed sage, 3/4 cup plain Greek yogurt, 1/2 tsp salt, and 1/4 tsp black pepper.
Step 1: Heat olive oil in a large pot. Cook onion and garlic for 4 minutes until softened.
Step 2: Add squash, broth, sage, salt, and pepper. Simmer for 20 minutes until the squash is tender.
Step 3: Blend the soup until smooth. Add diced chicken and simmer until the chicken reaches 165°F.
Step 4: Remove from high heat and stir in Greek yogurt until smooth and creamy.
Storage: Refrigerate within 2 hours and use within 3 to 4 days. Reheat leftovers to 165°F.
2. French Onion Steak Soup (34g Protein)
34g ProteinIngredients: 1 lb lean sirloin steak thinly sliced, 4 large yellow onions thinly sliced, 1 tbsp olive oil, 1 tbsp unsalted butter, 5 cups reduced-sodium beef broth, 1 tsp Worcestershire sauce, 1 tsp thyme, 4 small baguette slices, 4 oz Gruyère cheese shredded, 1/2 tsp salt, and black pepper.
Step 1: Heat oil and butter in a large pot. Add onions and cook over medium-low heat for 35 to 40 minutes, stirring regularly, until deeply golden.
Step 2: Add broth, Worcestershire sauce, thyme, salt, and pepper. Simmer for 10 minutes.
Step 3: Add thinly sliced steak and simmer just until cooked through.
Step 4: Divide into oven-safe bowls, top each with baguette and Gruyère, and broil briefly until melted.
Storage: Store soup without bread topping in the refrigerator for 3 to 4 days.
3. Chicken Broccoli Cheddar Soup (41g Protein)
41g ProteinIngredients: 2 lb cooked shredded chicken breast, 6 cups chopped broccoli, 2 carrots shredded, 1 medium onion diced, 4 cups chicken broth, 2 cups 2% milk, 1 1/2 cups shredded sharp cheddar, 2 tbsp all-purpose flour, 1 tbsp olive oil, 2 garlic cloves minced, 1/2 tsp salt, and black pepper.
Step 1: Heat oil in a soup pot. Cook onion, carrots, and garlic for 4 minutes.
Step 2: Sprinkle in flour and stir for 1 minute. Gradually whisk in broth and milk.
Step 3: Add broccoli and simmer until tender. Stir in cooked chicken and heat thoroughly.
Step 4: Reduce heat and stir in cheddar until melted. Heat cooked chicken leftovers to 165°F.
Storage: Refrigerate within 2 hours for 3 to 4 days.
4. Chicken Noodle Soup (38g Protein)
38g ProteinIngredients: 2 lb boneless skinless chicken breast, 8 oz egg noodles, 3 carrots sliced, 3 celery stalks sliced, 1 onion diced, 8 cups reduced-sodium chicken broth, 2 garlic cloves minced, 1 tbsp olive oil, 1 tsp dried thyme, 1 tsp dried parsley, 1/2 tsp salt, and black pepper.
Step 1: Heat oil in a large pot and cook onion, carrots, celery, and garlic for 5 minutes.
Step 2: Add broth, thyme, parsley, salt, pepper, and chicken.
Step 3: Simmer until chicken reaches 165°F. Remove, shred, and return it to the pot.
Step 4: Add noodles and simmer according to package directions until tender.
Storage: Refrigerate within 2 hours for 3 to 4 days. The noodles may continue absorbing broth during storage.
5. Creamy Chicken Potato Leek Soup (35g Protein)
35g ProteinIngredients: 1 3/4 lb cooked shredded chicken breast, 2 lb Yukon Gold potatoes cubed, 3 large leeks cleaned and sliced, 5 cups chicken broth, 1 cup 2% milk, 3/4 cup plain Greek yogurt, 2 garlic cloves minced, 1 tbsp olive oil, 1 tsp thyme, 1/2 tsp salt, black pepper, and chopped chives.
Step 1: Heat oil in a soup pot and cook leeks and garlic for 8 to 10 minutes until soft.
Step 2: Add potatoes, broth, thyme, salt, and pepper. Simmer until potatoes are tender.
Step 3: Blend about half of the soup, leaving the remaining potatoes chunky.
Step 4: Add chicken and milk and heat thoroughly. Remove from high heat and stir in Greek yogurt. Garnish with chives.
Storage: Refrigerate within 2 hours for 3 to 4 days. Reheat to 165°F.
6. High Protein Chicken Tortilla Soup (43g Protein)
43g ProteinIngredients: 2 lb boneless skinless chicken breast, 1 can black beans drained, 1 cup corn, 1 can diced tomatoes, 1 can diced green chiles, 1 onion diced, 6 cups chicken broth, 3 garlic cloves, 1 tsp cumin, 1 tsp chili powder, juice of 1 lime, 6 small corn tortillas cut into strips, and 3/4 cup shredded cheese.
Step 1: Add broth, tomatoes, green chiles, onion, garlic, cumin, chili powder, and chicken to a large pot.
Step 2: Simmer until chicken reaches 165°F. Remove and shred.
Step 3: Return chicken to the pot with black beans and corn. Simmer for 10 minutes.
Step 4: Stir in lime juice and serve with baked tortilla strips and cheese.
Storage: Refrigerate soup without tortilla strips within 2 hours for 3 to 4 days.
7. Hearty Lentil Vegetable Soup (21g Protein)
21g ProteinIngredients: 2 cups dry brown or green lentils rinsed, 2 carrots diced, 2 celery stalks diced, 1 onion diced, 1 can diced tomatoes, 6 cups vegetable broth, 3 cups baby spinach, 3 garlic cloves minced, 1 tbsp olive oil, 1 tsp cumin, 1 tsp thyme, 1 tbsp red wine vinegar, salt, and pepper.
Step 1: Heat oil in a large pot and cook onion, carrots, celery, and garlic for 5 minutes.
Step 2: Add lentils, tomatoes, broth, cumin, and thyme.
Step 3: Simmer for 30 to 35 minutes until the lentils are tender.
Step 4: Stir in spinach and vinegar and cook for another 2 minutes.
Storage: Refrigerate within 2 hours for 3 to 4 days or freeze in airtight portions.
8. Turkey Sausage and Kale Soup (31g Protein)
31g ProteinIngredients: 1 1/2 lb lean turkey sausage, 1 lb Yukon Gold potatoes cubed, 5 cups chopped kale, 1 onion diced, 3 garlic cloves minced, 5 cups chicken broth, 1 cup 2% milk, 1 tbsp olive oil, 1 tsp Italian seasoning, salt, and black pepper.
Step 1: Heat oil in a large pot and cook turkey sausage until browned and the ground poultry reaches 165°F.
Step 2: Add onion and garlic and cook for 3 minutes.
Step 3: Add potatoes, broth, and seasoning. Simmer until potatoes are tender.
Step 4: Add kale and milk and simmer gently for another 5 minutes.
Storage: Refrigerate within 2 hours for 3 to 4 days.
9. Creamy Tomato White Bean Soup (22g Protein)
22g ProteinIngredients: 3 cans cannellini beans drained and rinsed, 2 cans crushed tomatoes, 3 cups vegetable broth, 1 onion diced, 3 garlic cloves minced, 1 tbsp olive oil, 1 tsp dried basil, 1 tsp oregano, 1 cup plain Greek yogurt, 1/2 tsp salt, and black pepper.
Step 1: Heat oil in a pot and cook onion and garlic for 4 minutes.
Step 2: Add beans, tomatoes, broth, basil, oregano, salt, and pepper. Simmer for 15 minutes.
Step 3: Blend until smooth or leave slightly textured, depending on preference.
Step 4: Remove from high heat and stir in Greek yogurt until creamy.
Storage: Refrigerate within 2 hours for 3 to 4 days.
10. Turkey and Bean Chili (42g Protein)
42g ProteinIngredients: 2 lb lean ground turkey, 1 can black beans drained, 1 can kidney beans drained, 2 cans diced tomatoes, 1 onion diced, 1 bell pepper diced, 3 garlic cloves minced, 2 cups chicken broth, 2 tbsp chili powder, 2 tsp cumin, 1 tsp smoked paprika, and 1 tbsp olive oil.
Step 1: Heat oil in a large pot and brown turkey until it reaches 165°F.
Step 2: Add onion, bell pepper, and garlic and cook for 4 minutes.
Step 3: Add beans, tomatoes, broth, chili powder, cumin, and paprika.
Step 4: Simmer uncovered for about 30 minutes until thickened.
Storage: Refrigerate within 2 hours for 3 to 4 days or freeze in individual portions.
11. White Bean Chicken Chili (44g Protein)
44g ProteinIngredients: 2 lb boneless skinless chicken breast, 2 cans cannellini beans drained, 1 onion diced, 2 cans diced green chiles, 4 cups chicken broth, 1 cup corn, 3 garlic cloves minced, 1 tsp cumin, 1 tsp oregano, 3/4 cup plain Greek yogurt, juice of 1 lime, salt, and pepper.
Step 1: Add chicken, broth, onion, garlic, green chiles, cumin, and oregano to a pot.
Step 2: Simmer until chicken reaches 165°F. Remove, shred, and return to the pot.
Step 3: Add beans and corn and simmer for another 10 minutes.
Step 4: Remove from high heat and stir in Greek yogurt and lime juice.
Storage: Refrigerate within 2 hours for 3 to 4 days.
12. Ham, White Bean and Vegetable Soup (32g Protein)
32g ProteinIngredients: 1 1/2 lb fully cooked lean ham diced, 2 cans cannellini beans drained, 2 carrots sliced, 2 celery stalks sliced, 2 cups diced potatoes, 1 onion diced, 6 cups reduced-sodium chicken broth, 2 garlic cloves minced, 1 tsp thyme, 2 cups chopped spinach, and black pepper.
Step 1: Add onion, carrots, celery, potatoes, garlic, broth, and thyme to a large pot.
Step 2: Simmer for about 15 minutes until the potatoes begin to soften.
Step 3: Add ham and beans and simmer until vegetables are tender and the soup is thoroughly hot.
Step 4: Stir in spinach and cook for 2 minutes. When reheating previously cooked ham, heat leftovers thoroughly to 165°F.
Storage: Refrigerate within 2 hours for 3 to 4 days.
13. Pork and Potato Soup (37g Protein)
37g ProteinIngredients: 2 lb boneless pork loin cut into bite-size pieces, 1 1/2 lb Yukon Gold potatoes cubed, 2 carrots diced, 2 celery stalks diced, 1 onion diced, 6 cups chicken broth, 1 cup 2% milk, 3 garlic cloves minced, 1 tsp thyme, 1 tbsp olive oil, salt, and pepper.
Step 1: Heat oil in a large pot and brown pork in batches.
Step 2: Add onion, carrots, celery, and garlic and cook for 4 minutes.
Step 3: Add potatoes, broth, and thyme and simmer until pork reaches at least 145°F and the vegetables are tender.
Step 4: Stir in milk and warm gently. Allow pork to rest at least 3 minutes after reaching its safe temperature before serving.
Storage: Refrigerate within 2 hours for 3 to 4 days.
14. Tuscan White Bean and Chicken Soup (36g Protein)
36g ProteinIngredients: 1 3/4 lb boneless skinless chicken breast diced, 2 cans cannellini beans drained, 1 can diced tomatoes, 2 carrots diced, 1 onion diced, 4 cups baby spinach, 5 cups chicken broth, 3 garlic cloves minced, 1 tsp rosemary, 1 tbsp olive oil, salt, and pepper.
Step 1: Heat oil in a large pot and cook onion, carrots, and garlic for 5 minutes.
Step 2: Add beans, tomatoes, broth, rosemary, salt, and pepper.
Step 3: Add chicken and simmer until chicken reaches 165°F.
Step 4: Mash some of the beans against the side of the pot to thicken the broth, then stir in spinach.
Storage: Refrigerate within 2 hours for 3 to 4 days.
15. Creamy Chicken and Pasta Soup (40g Protein)
40g ProteinIngredients: 2 lb boneless skinless chicken breast diced, 8 oz small pasta, 2 carrots diced, 2 celery stalks diced, 1 onion diced, 5 cups chicken broth, 2 cups 2% milk, 3 cups baby spinach, 3 garlic cloves minced, 1 tbsp olive oil, 1 tsp Italian seasoning, salt, and pepper.
Step 1: Heat oil in a soup pot and cook onion, carrots, celery, and garlic for 5 minutes.
Step 2: Add broth, seasoning, and chicken. Simmer until chicken reaches 165°F.
Step 3: Add pasta and cook according to package directions until tender.
Step 4: Stir in milk and spinach and warm gently until spinach wilts.
Storage: Refrigerate within 2 hours for 3 to 4 days. Pasta will absorb some broth during storage.
16. Tomato and Turkey Sausage Soup (32g Protein)
32g ProteinIngredients: 1 1/2 lb lean turkey sausage, 2 cans crushed tomatoes, 4 cups chicken broth, 1 onion diced, 3 garlic cloves minced, 3 cups baby spinach, 1 cup 2% milk, 1/2 cup grated Parmesan, 1 tbsp olive oil, 1 tsp Italian seasoning, salt, and pepper.
Step 1: Heat oil in a large pot and cook turkey sausage until browned and it reaches 165°F.
Step 2: Add onion and garlic and cook for 4 minutes.
Step 3: Add tomatoes, broth, and Italian seasoning and simmer for 15 minutes.
Step 4: Stir in spinach and milk. Serve topped with Parmesan.
Storage: Refrigerate within 2 hours for 3 to 4 days.
17. White Bean Kale Vegetable Soup (20g Protein)
20g ProteinIngredients: 3 cans cannellini beans drained, 4 cups chopped kale, 2 carrots diced, 2 celery stalks diced, 1 zucchini diced, 1 can diced tomatoes, 1 onion diced, 5 cups vegetable broth, 3 garlic cloves minced, 1 tbsp olive oil, 1 tsp Italian seasoning, salt, and pepper.
Step 1: Heat oil in a soup pot and cook onion, carrots, celery, and garlic for 5 minutes.
Step 2: Add beans, tomatoes, zucchini, broth, and seasoning.
Step 3: Simmer for 20 minutes until the vegetables are tender.
Step 4: Mash a portion of the beans to thicken the broth, then stir in kale and cook for 3 minutes.
Storage: Refrigerate within 2 hours for 3 to 4 days.
18. Beef Pho Inspired Noodle Soup (38g Protein)
38g ProteinIngredients: 1 1/2 lb lean sirloin steak sliced very thin, 8 oz rice noodles, 6 cups beef broth, 1 onion halved, 2-inch piece fresh ginger sliced, 2 star anise, 1 cinnamon stick, 1 tbsp fish sauce, 2 green onions sliced, fresh basil, cilantro, lime wedges, and sliced jalapeño.
Step 1: Add broth, onion, ginger, star anise, cinnamon, and fish sauce to a pot and simmer for 20 minutes.
Step 2: Strain the broth and return it to a simmer.
Step 3: Prepare rice noodles according to package directions and divide among bowls.
Step 4: For food safety, cook the beef in the simmering broth rather than relying only on residual bowl heat. Divide beef and broth among bowls and add herbs, lime, and jalapeño.
Storage: Refrigerate broth and cooked beef separately from noodles within 2 hours for 3 to 4 days.
19. Shrimp and Scallop Snap Pea Soup (39g Protein)
39g ProteinIngredients: 1 lb peeled and deveined shrimp, 1 lb sea scallops, 8 oz snap peas, 8 oz mushrooms sliced, 6 cups seafood or chicken broth, 1 tbsp grated fresh ginger, 3 garlic cloves minced, 3 green onions sliced, 1 tbsp reduced-sodium soy sauce, 1 tsp sesame oil, and juice of 1 lime.
Step 1: Bring broth, ginger, garlic, soy sauce, and mushrooms to a gentle simmer for 8 minutes.
Step 2: Add snap peas and cook for 2 minutes.
Step 3: Add shrimp and scallops and simmer until the shrimp are opaque and pearly and the scallops are opaque and firm.
Step 4: Stir in sesame oil and lime juice and garnish with green onions.
Storage: Refrigerate within 2 hours and use seafood leftovers within 3 to 4 days. Reheat thoroughly to 165°F.
20. High Protein Pork Ramen (36g Protein)
36g ProteinIngredients: 1 lb boneless pork loin, 4 large eggs, 8 oz ramen noodles, 6 cups reduced-sodium chicken broth, 8 oz mushrooms sliced, 2 tbsp reduced-sodium soy sauce, 1 tbsp white miso paste, 1 tbsp grated ginger, 2 garlic cloves minced, 4 green onions sliced, and 1 tsp sesame oil.
Step 1: Cook eggs until the whites and yolks are set to your preferred doneness, then cool, peel, and halve.
Step 2: Season pork and cook until the center reaches at least 145°F. Rest for at least 3 minutes before slicing thinly.
Step 3: Simmer broth with mushrooms, ginger, garlic, soy sauce, and miso. Cook ramen noodles according to package directions.
Step 4: Divide noodles among bowls and add hot broth, sliced pork, eggs, green onions, and sesame oil.
Storage: Refrigerate broth, pork, eggs, and noodles promptly within 2 hours for 3 to 4 days. Reheat leftovers to 165°F.
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