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.
Feels like Breakfast on the Beach!
- Thick and delicious with tons of coconut flavor
- Takes 5 minutes to make
- Easy to customize with your favorite toppings
- Full of healthy fats
- Add protein powder for a complete breakfast
- Sweet tropical flavors
Love refreshing smoothies? Try this pitaya smoothie bowl, blueberry raspberry smoothie, or tropical kale smoothie next!
Why You’ll Love This Smoothie Bowl
- Thick enough to scoop with a spoon. Not a drink.
- 5 minutes from freezer to bowl.
- One blender, no extra dishes.
- Add 25g of protein with a scoop of vanilla protein powder. Full breakfast, full morning.
- Naturally Gluten-Free, Paleo, Dairy-Free, and Vegan. No swaps needed.
- Pre-portion the fruit ahead so weekday mornings are zero decisions.
Ingredients You’ll Need
- Frozen banana. One whole. Banana is the texture anchor; don’t skip.
- Frozen pineapple. ¾ cup. Pre-cut from the freezer aisle works.
- Frozen mango. ½ cup. Same rule.
- Full-fat coconut milk. ⅓ cup, from the can. Shake the can well before measuring or you’ll pour off only the watery part.
- Coconut extract. Optional, ¼ teaspoon. Boosts the coconut flavor without making it taste like sunscreen. A little goes a long way.
- Vanilla protein powder. Optional, one 25g scoop. I use Be Well by Kelly because the ingredient list is short. If you add protein powder, add an extra splash of coconut milk to keep it blendable.
- Toppings. Whatever’s in the kitchen: shredded coconut, chia seeds, fresh fruit, granola, nut butter.
How to Make a Coconut Smoothie Bowl
- Add the Frozen Fruit First. Dump all the frozen into a high-speed blender. Don’t add the liquid yet. Start dry.
- Add the Liquid Slowly. Add the coconut milk, coconut extract, and protein powder if using. Blend on low first, then high. Stop and stir or tamp down as needed. If the blender stalls, add coconut milk one tablespoon at a time until it moves. Don’t drown it.
- Pour and Top. Pile the toppings on, hit it with a drizzle of nut butter or honey if you want, and serve immediately. Smoothie bowls melt fast.
Coconut Smoothie Bowl Toppings
The toppings are where you make it yours. A few that work:
- Chia seeds: crunch and fiber. Half a tablespoon goes a long way.
- Granola: crunch. Use one with chunky clusters.
- Shredded coconut or coconut flakes: doubles down on the coconut.
- Nut butter: coconut almond butter, macadamia butter, or cashew butter for a tropical feel. Warm it slightly so it drizzles.
- Extra fruit: kiwi, banana slices, mango, fresh pineapple. Sparingly, because there’s already a lot of fruit in the bowl.
- Bee pollen, hemp hearts, or cacao nibs if you want to lean health-y.
Prefer a more decadent smoothie? Try our cake batter protein shake, chocolate peanut butter protein smoothie, or chocolate and cherry smoothie.
FAQS
Too much liquid. Add more frozen fruit a handful at a time and blend until it thickens. Or remember the rule for next time: 2 parts frozen fruit to 1 part liquid, max.
Not enough liquid, fruit not chopped small enough, or the blender isn’t powerful enough. Stop, scrape the sides, tamp the fruit toward the blades, and pulse instead of running on high.
Yes. The recipe works as-is without protein powder. If you do add protein, add an extra splash of coconut milk so it blends.
Yes. With coconut milk and a plant-based protein powder, it’s naturally Gluten-Free, Dairy-Free, Paleo, and Vegan.
Yes. Pre-portion the frozen fruit into individual zip-top bags. In the morning, dump one bag in the blender, add coconut milk and protein powder, and blend.
Store the smoothie base (without toppings) in an airtight container in the fridge for up to 1 day. After that, it separates and loses creaminess. Give it a stir or a quick re-blend before serving.
Coconut Smoothie Bowl
Save this Recipe!
Ingredients
- 1 frozen banana
- 3/4 cup frozen pineapple
- 1/2 cup frozen mango
- 1/3 cup full fat coconut milk shaken
- 1/4 teaspoon coconut extract optional
- 1 scoop (25g) vanilla protein powder optional
- Toppings: mango, banana, granola, chia seeds, cherries, nut butter, or coconut
Instructions
- Add all ingredients to a highs-speed blender. Blend on high for 1-2 minutes until a smooth and thick consistency. If you don't have a high powered blender it may take a little longer or you may need to add another splash of coconut milk.1 frozen banana, 3/4 cup frozen pineapple, 1/2 cup frozen mango, 1/3 cup full fat coconut milk, 1/4 teaspoon coconut extract, 1 scoop (25g) vanilla protein powder
- Pour into a bowl and top with your favorite toppingsToppings: mango, banana, granola, chia seeds, cherries, nut butter, or coconut
Notes
- Use frozen fruit as the base.
- Start with less liquid and add more as needed to get the desired texture.
- Use a high-speed blender for best results.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tips for Thick Smoothie Bowls
- Use frozen fruit as the base.
- Start with less liquid and add more as needed.
- Use a high-speed blender for best results.
Prep and Storage Tips
Prep ahead: Pre-portion the frozen fruit into individual zip-top bags so weekday mornings are just dump-and-blend.
Storage: Store the smoothie base in an airtight container in the fridge for up to 1 day. It separates after that.
Freezing: Store in a freezer-safe container for up to a month. Thaw in the fridge overnight, give it a stir, and pour into the bowl.
More Smoothie Recipes
Miso Pork Ramen
Save this Recipe!
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.
This post may contain affiliate links. Read our disclosure policy.
Super quick and easy! I’ve cooked a lot of ramen recipes but this is by far my family’s favorite.
10/10 will make again.
Thank you!!
I made this tonight on this very cold winter day and it was absolutely delicious. It was better than the ramen I had at the Japanese restaurant a few weeks ago!
Wow, thanks Mary!!
I’m always a little hesitant to make a recipe with basically no reviews but it was so delicious!! Followed the recipe exactly and the broth had great rich flavor, only difference was that I browned the meat first then removed from the pan so it wouldn’t get soggy and added it on top when serving. I also added crispy mushroom and corn on top along with scallions. I will definitely make again!
Thank you so much Kristin!!
Delicious, and not difficult to prepare. I had never made a dish like this and everyone loved it.
Thanks Ray!!