With seasoned miso pork and a full-bodied, flavourful chicken broth, this pork mince ramen (noodle) soup is the ultimate in comfort food. The broth is deep and warming, the ingredients are fresh and simple and the whole dish can be on your table in 20 minutes!
This bright and colourful ramen soup with tender pork mince is enriched with flavours of miso, ginger and sesame. Topped with fresh vegetables and a perfectly runny soft boiled egg and you have a complete meal that the whole family will love! Move over chicken soup, there is a new contender for the perfect winter comfort dish!
Miso pork ramen is perfect for busy weeknights. And it is great for an end of week fridge clean out, because you can add any vegetables that you have!
So, what are you waiting for? This pork mince ramen can literally be on your table in 20 minutes (made from scratch) and makes a big, comforting bowl of healthy goodness! Perfect for cold evenings or any time you need some warming soul food.
How to make pork mince ramen with miso;
Here is a breakdown of how you can make your own Asian broth recipe (my version of an Asian style broth) at home.
The flavourful and full-bodied soup broth tastes just like what you get from a restaurant! But the amazing flavours are easily achieved at home, using store bought chicken stock as a base.
This dish has a few simple elements going at once (noodles, eggs, soup, pork). If you struggle with too many elements at once, they can also be cooked individually and added to the hot broth at the end.
Both the miso pork mince and the broth can be made ahead of time and stored in the fridge until required. When ready to eat, simply re-heat the pork and soup separately and serve over freshly cooked noodles.
To make this soup,
- Make the pork seasoning by combining the miso paste, Shaoxing (Chinese wine), soy sauce, tahini (or peanut butter) and five spice into a small bowl and set aside.
- For the broth, place the chicken broth, star anise, cinnamon, ginger and garlic pieces into a saucepan. Simmer over low heat for five minutes. Strain the soup into a large jug and set aside.
- While the soup is cooking, cook the noodles according to their packet instructions. I use thin, fresh egg noodles for pork ramen soup, but you can use any type you want- dried or fresh. Try egg noodles, rice noodles, even packets of 2-minute, ramen instant noodles! For gluten free noodle soup, try soba noodles, rice noodles or any other type of gluten free noodles to suit your taste. In the last two minutes, add the bok choy to the noodles to lightly cook, before draining.
- Soft boil the eggs in a pot of boiling water for five minutes (for a runny yolk). Transfer to cold water before peeling.
- Cook the garlic and ginger along with the pork mince in a medium frying pan until browned. Add the pork seasoning mix and continue to stir fry for another minute, until the pork is cooked through.
To assemble, place the noodles and seasoned pork into large soup bowls. Carefully pour the hot broth over the top. Top the Asian style broth with the bok choy or other cooked vegetables, halved soft boiled eggs, fresh or dried chillis (optional) and spring onion. Toasted sesame seeds are a great way to add texture and flavour too!
Best miso paste for pork soup
Miso is a fermented paste (similar to peanut butter consistency) that is made of soybeans and rice or barley. Salty and delicious, miso is well known for its umami flavour. After aging, it is used as a common base flavour in Japanese cooking.
Besides being an incredible flavour base for soups and marinades, it is also a rich source of antioxidants and probiotics!
For this recipe, red miso is best because it has the deepest, richest flavour. But the recipe measurements should be followed correctly, because miso is quite strong and can overpower the other flavours in the soup.
Try this easy pork soup with these other Asian inspired recipes!
- Char siu pork spring rolls
- Vegetable spring rolls
- Prawn gyoza (these dumplings are amazing served in pork ramen soup!)
Thanks for reading! If you try this delicious pork soup with ramen, I’d love to hear about it! Feel free to leave a comment or review below, or send me a message. For more food inspiration, tips and to share your own recipes and creations, head over to my Facebook Recipe Group.
Pork Mince Ramen Soup
Ingredients
- 2 tbsp peanut oil
- 1 tsp sesame oil
- 5 garlic cloves crushed
- ginger 5 cm piece, peeled and finely chopped
- 500 grams pork mince
- 4 mushrooms roughly chopped
- 400 grams egg noodles fresh or dried. Or use rice noodles, dried ramen or preferred noodles.
- 5 eggs
For the pork seasoning
- 3 tbsp light soy sauce
- 4 tbsp shaoxing Chinese wine
- ⅓ cup red miso paste
- 2 tsp tahini or, use smooth peanut butter instead
- ¼ tsp Chinese five spice powder
For the soup
- 6 cups chicken stock
- 1 clove garlic
- 1 cinnamon stick
- 1 star anise
- ginger 1 cm piece, peeled and roughly chopped
To serve
- 2 bunches bok choy or pak choy or other Asian greens, sliced
- 2 red chilli chopped
- 2 spring onions chopped
Instructions
- To make the pork seasoning, combine the miso paste, shaoxing, soy sauce, tahini and five spice in a small jug and set aside.
To make the soup
- Place the chicken stock, garlic, cinnamon stick, star anise and ginger into a saucepan and bring to the boil. Simmer over low heat for five minutes. Strain the soup into a large jug and set aside.
For the pork
- While the soup is cooking, heat the oils in a large pan or wok over medium-low heat. Add the garlic and ginger and stir for one minute. Add the pork mince and mushrooms and cook until browned.
- Add the miso mix to the pork and continue to stir fry for one minute. Remove from heat and set aside.
For the noodles
- Cook the noodles in a pot of boiling water according to their packet instructions. In the last two minutes, add the boy choy to lightly wilt and cook.
- Drain the noodles and set aside.
For the eggs
- Gently place the eggs into a pot of boiling water and cook for five minutes (for a soft boiled, runny yolk). Remove the eggs from the heat and place in a cold water bath before peeling.
To assemble
- To assemble, divide the noodles between each bowl. Place spoonfuls of the pork beside the noodles and gently pour the hot soup over the top.
- Add the wilted bok choy or other vegetables of choice and top with the soft boiled eggs, cut into halves. Sprinkle with chopped fresh chilli and spring onion. Enjoy!
Notes
Nutrition
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