Miso Pork Ramen

5 from 3 votes

There’s nothing more comforting than a big bowl of noodle soup. Especially when it’s ready in 25 minutes! Here’s a really easy and comforting miso pork ramen with a rich and intensely savoury broth. Topped with crunchy Asian greens and a perfectly runny soft-boiled egg, it is deep and warming, the ingredients are fresh and simple and the flavour will keep you coming back for more!

Prep Time10

Cook Time15

Total Time25

Course: Main Course

Cuisine: international

Servings:

Calories: 395kcal

Author: Andrea Geddes

Ingredients

5 eggs room temperature
2 tablespoon peanut oil
1 teaspoon sesame oil
5 garlic cloves crushed
ginger 5 cm piece, peeled and finely chopped
500 grams lean pork mince (1.1 lbs)

For the pork seasoning

3 tablespoon light soy sauce
4 tablespoon shaoxing Chinese wine, or substitute for mirin
⅓ cup red miso paste or white, for a milder flavour
2 teaspoons tahini or, use smooth peanut butter instead

For the soup

6 cups chicken stock
1-2 tablespoons rice wine vinegar
2 tablespoons light soy sauce
1-2 teaspoons sriracha chilli sauce

To serve

360 grams dried ramen noodles 5 noodle cakes, seasoning packets removed
1 bunch bok choy or pak choy or other Asian greens, sliced
2 red or green chilli (optional) chopped
2 spring onions chopped
a few drops of sesame oil

Metric - US Customary

Instructions

For the eggs

Gently place the eggs into a pot of cold water and bring to the boil. Cook for five minutes (for a soft boiled, runny yolk). Remove the eggs from the heat and immediately place them in a cold water bath (with some ice, if you have it) to stop the cooking process. Once cooled, peel the eggs. It's ok if they are cold, as the hot soup will warm them up again.

For the pork

To make the pork seasoning, combine the miso paste, shaoxing (Chinese wine), soy sauce and tahini in a small jug. Stir and set aside.
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 cook until browned.
Add the miso mix to the pork and continue to stir fry for 1-2 minutes. Remove from the heat and set aside.

To make the soup

Place the chicken stock, vinegar, soy sauce and sriracha into a pot. Simmer over low heat for 1-2 minutes. Set aside.

For the noodles

Cook the noodles in a pot of boiling water according to their packet instructions. They won't take long to cook, so cook them when the other elements are ready.
Drain the noodles and set aside.

To assemble

To assemble, divide the noodles between each bowl. Place spoonfuls of the pork beside the noodles arrange the finely sliced bok choy. Gently pour the hot soup over the top.
Top the soup with the soft boiled eggs, cut into halves. Sprinkle with chopped fresh chilli and spring onion and a few extra drops of sesame oil, or your favourite additional toppings. Enjoy!

Notes

Ramen noodles. Dried or instant ramen noodles are made from wheat flour and fried and dried before packaging. They can be found in most supermarkets and Asian grocers in packs of one or five (or more) with or without little soup flavouring/seasoning packets. Any instant noodles or ramen noodles will work here, because we are discarding the seasoning packet. If you don’t have instant noodles or prefer to use something different, dried or fresh egg, rice, soba or wheat noodles will work too.
Red miso is a fermented soybean paste with a deep, rich and salty umami flavour that is perfect for adding depth to rich soups. It can be found in most supermarkets and Asian grocers. For a milder flavour, you can swap for half red and half white miso paste, or use all white miso paste.
Very finely shred the boy choy or other Asian greens and the hot soup will soften them enough in the bowl that there is no need to cook them. Otherwise, they can be added to the soup for 1-2 minutes to cook further, if preferred.
The broth can be made up to 5 days in advance and can also be made and frozen for thawing and eating any time.
The noodles should be cooked separately in boiling water just before serving. Cooking them in the broth can result in salty and sticky noodles. Boil the noodles separately in water and drain them just before adding them to the individual bowls and covering in the broth.
Toppings: this ramen is served with miso pork, fresh Asian greens and a gloriously runny egg. But you can also customise it to suit what you have on hand. A sprinkle of sesame seeds, dried nori, pickled veggies or even some steamed prawn gyoza, tofu and mushrooms also make fabulous additions!
Freezing/storage; All of the elements can be made ahead and stored in the fridge or freezer to heat and eat when required. However, for best results I recommend cooking the ramen fresh and adding it to the re-heated broth. This is because the noodles will continue to soften in the fridge or freezer and become mushy. Store the broth in the fridge for up to 5 days, or freeze it for up to 3 months. The pork will keep in the fridge for 3-4 days and can be frozen in portions for up to 2 months.

Nutrition