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This miso pork ramen is an approachable recipe that tastes like Japanese takeout, but is easily made at home! The miso soup base is packed with a rich, savory broth, tender ramen noodles, a variety of vegetables, and crispy ground pork. And the toppings (and textures) are endless!
If you love better-than-takeout recipes, try curry noodle soup, Gochujang noodles, or healthy chicken pad thai next.
If you haven’t had a lot of Japanese cuisine, when you hear “ramen” you may think of the $0.99 packets you’d buy to make a big bowl of ramen in your college dorm. That’s not what this dish is! We’re building a super flavorful and savory ramen broth in minutes!
Just like pork lettuce wraps, this delicious dish is a feast for the eyes as much as it is for the stomach. And it’s just as much an experience as it is a meal.
And although it looks like it came from an authentic Japanese restaurant, you can make it right at home. Copycat takeout recipes like this one, healthy chicken pad thai, and air fryer orange chicken are some of my favorites.
Looking for another great ramen recipe? Try this birria ramen next.
Ingredients You Need
Grab these simple ingredients for the best pork miso ramen. Jump to the recipe card for exact measurements.
- Olive oil: Substitute with avocado oil.
- Shiitake mushrooms: A savory and meaty mushroom – perfect for soups and savory bread pudding.
- Shallot : Adds texture and flavor.
- Ginger and garlic: I used ginger and garlic paste to make it quick. I used Gourmet Garden which you can find in the produce aisle of your grocery store.
- Pork: While pork miso soup often times calls for chashu pork (made from pork belly), we’re using ground pork to keep it simple.
- White miso paste: Has a sweeter, mild taste. I get white miso paste online.
- Tahini: Provides a nutty flavor and richness in savory dishes like tahini ginger salmon.
- Sesame oil: Has a strong flavor, so a little goes a long way!
- Low-sodium soy sauce: Substitute with coconut aminos for gluten-free.
- Mirin: This is a Japanese sweet rice wine. It can be subbed with rice vinegar.
- Low-sodium chicken broth: Vegetable broth, chicken stock, or vegetable stock work.
- White pepper: Has an earthier flavor than black pepper.
- Instant ramen: We’re using store-bought ramen noodles to make things simple! Lotus Foods gluten-free ramen is my favorite, but you could do fresh too.
- Sweet corn kernels: Adds sweetness and crunch.
- Baby boy choy: Can be found in the produce section of your grocery store near the lettuce.
- Chili crunch: You can also use chili oil. Add more for a spicy miso ramen.
- Crispy mushrooms: Add texture and savory flavor.
- Soy sauce eggs: Substitute soy-marinated egg with soft-boiled eggs.
- Green onions: Diced nice and small, they provide a good crunchy texture.
- Sesame seeds: Rich in nutty flavor, they’re a common garnish for Asian dishes.
Want more ramen topping ideas? Try Nori seaweed, bean sprouts, Kimchi, pickled ginger, or bamboo shoots.
How to Make Miso Pork Ramen
Step 1. Saute Mushrooms. Cook mushrooms in oil for 2-3 minutes. (Save 1/2 cup for toppings if desired.) Add add shallots, ginger, and garlic and cook until soft, 2-3 minutes.
Step 2. Crisp Pork. Add pork and let it sizzle over medium-high heat until slightly crispy. Stir and repeat until the outside of the pork is golden and crispy in places.
Step 3. Make Miso Sauce. Pour in the miso paste, tahini, sesame oil, soy sauce, and mirin and stir to combine.
Step 4. Add Broth and Simmer. Add broth then bring the mixture to a rolling boil, reduce the heat to low, and simmer for 8-10 minutes.
Step 5. Cook Ramen Noodles. Prepare the noodles according to the package directions without the seasoning packet then drain.
Step 6. Add Cooked Toppings. Add the corn kernels and bok choy in the last 2-3 minutes. Add up to 2 cups more broth to thin it out as needed.
Step 7. Top and Serve. Add the noodles to a bowl and ladle the ramen broth on top. Finish it with a soy sauce egg, more mushrooms, sesame seeds, and green onion.
Recipe Tip
Prepare the soft-boiled eggs up to 1 day in advance, especially if you’re doing soy sauce ramen eggs.
Recipe FAQs
Miso is a traditional Japanese seasoning paste made from fermented soybeans. There are several types of miso, but the most common for ramen are red (aka) miso and white (shiro) miso. Red miso tends to be saltier and more robust, while white miso is sweeter and milder.
Tonkotsu ramen, translated to “pork bone,” uses a broth made by boiling pork bones and herbs for hours to create a pork bone broth for the ramen broth. Miso ramen has a quicker miso-based broth using a combination of miso paste, ground pork and stock.
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Miso Pork Ramen
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Ingredients
Miso Pork Ramen
- 2 Tablespoons olive oil
- 8-10 ounces shiitake mushrooms stems removed, thinly sliced
- 1 medium shallot minced
- 4 teaspoons garlic paste I used Gourmet Garden
- 2 teaspoons ginger paste I used Gourmet Garden
- 1 lb ground pork
- 1/4 cup white miso paste
- 3 Tablespoons tahini
- 1 Tablespoon sesame oil
- 2 Tablespoons low-sodium soy sauce or coconut aminos
- 2 Tablespoons Mirin or rice vinegar
- 4-6 cups low sodium chicken or vegetable broth
- 1/4 teaspoon white pepper
- 2 packages of instant ramen discard seasoning
Toppings
- 1 cup sweet corn kernels fresh (2 ears) or frozen
- 2 baby boy choy
- Chili crunch or chili oil
- Crispy mushrooms
- Soy sauce eggs or soft-boiled eggs halved
- Thinly sliced green onions or sesame seeds
- Ramen eggs or soft boiled eggs
Instructions
- Heat 1 Tablespoon of oil in a large pot or Dutch oven over medium-high heat. Add the mushrooms and cook for 2-3 minutes, until golden brown and crispy. Remove 1/2 cup of mushrooms for toppings, if desired.2 Tablespoons olive oil, 8-10 ounces shiitake mushrooms
- Add the remaining tablespoon of olive oil and stir add shallots, ginger, and garlic and cook until soft, 2-3 minutes.2 Tablespoons olive oil, 1 medium shallot minced, 4 teaspoons garlic paste, 2 teaspoons ginger paste
- Cook the pork with the mushrooms and onions until no pink remains. Let it sit and sizzle over medium-high heat to crisp it slightly, stir, and repeat until the outside of the pork is golden and crispy in places.1 lb ground pork
- Add the miso paste, tahini, sesame oil, soy sauce, mirin, and white pepper, and stir to combine. Add 4 cups of broth then bring the mixture to a gentle boil over medium-high heat, reduce the heat to low, and simmer for 8-10 minutes while you make the noodles.1/4 cup white miso paste, 3 Tablespoons tahini, 1 Tablespoon sesame oil, 2 Tablespoons low-sodium soy sauce, 2 Tablespoons Mirin, 4-6 cups low sodium chicken, 1/4 teaspoon white pepper
- Prepare the noodles according to the package directions without the seasoning packet and drain.2 packages of instant ramen
- In the last 2-3 minutes of simmering the broth, add the corn kernels and boy choy if using them as a topping. Add up to 2 cups more broth to thin it out as needed. Remove the miso pork ramen broth from the heat.1 cup sweet corn kernels, 2 baby boy choy
- Divide the noodles between bowls. Ladle the ramen over the noodles. Top with a drizzle of chili oil, any reserved crispy onions, soft boiled eggs, sesame seeds, or green onions. Serve with chopsticks thai soup spoons or regular spoons and enjoy.
Notes
Equipment
- Chopsticks or Thai soup spoon optional for serving
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
