Miso Pork Ramen
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.
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Servings: 6 servings
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.
Recipe Equipment
Chopsticks or Thai soup spoon optional for serving
Notes
Storage: Store soup in an airtight container in the fridge, separate from the toppings, for up to 2 days. Freeze the broth only for up to 4 months. Thaw overnight in the fridge, warm it on the stove in a small saucepan, and pour it over the ramen to serve.
Soy sauce ramen eggs: Prepare the soy sauce eggs 12-24 hours in advance so they have time to marinate in the soy sauce mixture.
Nutrition
Serving: 1serving | Calories: 529kcal | Carbohydrates: 32g | Protein: 21g | Fat: 36g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0g | Cholesterol: 57mg | Sodium: 1417mg | Fiber: 3g | Sugar: 9g | Vitamin A: 21IU | Vitamin C: 2mg | Calcium: 43mg | Iron: 2mg
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