Delish Miso Pork Ramen Recipes

Let’s talk about a big cozy bowl of miso pork ramen: silky noodles, savory miso broth, caramelized bits of pork, a lazy swirl of chili crisp that makes you feel like you “plated” something, and a jammy egg that may or may not be perfectly jammy because timers are a suggestion. This is the weeknight version—fast, slurpable, and suspiciously impressive. Is it authentic? Not like your favorite ramen shop. Is it soul-satisfying and borderline dramatic? Yes. Yes it is.

The first time I made this, my husband asked if we “have time” for soft-boiled eggs. Sir, I have time for noodles and chaos. I tried to be fancy and sear the pork in a pan that was, frankly, too small—cue oil confetti all over my stove. The kids were arguing about whose scallion pile was “more green,” the dog stole a sheet of nori like a sneaky seaweed bandit, and my egg timer vanished under a math worksheet. Did I nail the jammy center? Not exactly. Did we inhale the bowls like noodles were going out of style? Correct. Do I own bigger pans? Also correct. Am I going to use them? No, I will not wash fewer dishes.

Time-Saving Hacks

– Use instant ramen noodles, toss the flavor packet into a drawer for Doomsday Soup, and pretend you made them from scratch.
– Microwave your soft-boiled eggs: water, egg, a pinch of salt, 50% power—Google your microwave’s mood first.
– Buy pre-minced garlic and ginger. Your knuckles will stop resenting you, and no one’s grading your knife skills.
– Stir a spoon of white miso into store-bought chicken broth and call it “weeknight dashi.” The ancestors will forgive you.
– Brown pork in the same pot you’ll use for broth—deglaze with a splash of water or broth and claim “fond management.”
– Skip toasting sesame seeds. Use the jarred roasted kind. Your secret is safe with me.

Serving Ideas

– Add a pat of butter and a handful of corn like Sapporo-style ramen, and suddenly you’re that person who “knows things.”
– Serve with a crunchy cucumber salad if you crave balance, or a bag of chips if you crave honesty.
– Pair with crisp beer, chilled white wine, or sparkling water if you’re pretending to be hydrated.
– Serve with wine if the kids drove you nuts; refill if they ask for extra noodles “but not the green stuff.”
– Keep it simple: noodles, pork, miso broth, scallions. You are busy. The bowl still slaps.

What to Serve It With

– Quick sesame cucumbers, kimchi, or pickled radish for tangy crunch.
– Steamed edamame with too much salt (the correct amount).
– A side of roasted broccoli or shishito peppers to convince yourself vegetables happened.
– For dessert: mochi ice cream or, let’s be honest, a spoon straight into the peanut butter jar. Balance.

✔Tips & Mistakes

– Don’t boil miso. Stir it in at the end off heat to keep the flavor deep and not weirdly flat.
– Salt check: miso, soy, and broth together can turn your soup into ocean cosplay. Taste as you go.
– Noodles cook lightning-fast. Undercook by a minute and finish in the hot broth—soggy noodles are sadness.
– Pork browns best if you leave it alone. Let it crisp, then break it up. Patience equals crispy bits.
– Jammy eggs: 6.5–7 minutes in gently boiling water, ice bath immediately. Or live dangerously and accept yolk roulette.
– Skim excess fat if it feels heavy, or don’t and call it “chef’s gloss.”
– Yes, this pan is too small. No, I won’t wash fewer dishes.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
– Store broth and noodles separately or you’ll wake up to noodle porridge.
– Fridge: 3 days for broth/pork; eggs 2 days; noodles 2 days.
– Reheat broth gently on the stove; add noodles at the end just to warm.
– Freezer: broth and pork freeze great up to 2 months; skip freezing noodles and eggs unless you enjoy heartbreak.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
– Protein swap: ground turkey, chicken thigh, tofu, or mushrooms for a meaty vibe without the meat.
– Miso types: white (sweeter, milder) for weeknights; red (bolder, saltier) when you want drama.
– Noodles: ramen, udon, rice noodles, even spaghetti in an emergency. I said what I said.
– Heat: chili crisp, togarashi, or a squeeze of sriracha.
– Broth: chicken, pork, or veggie. Add a kombu square while heating for bonus umami, then remove.
– Add-ins: corn, butter, spinach, bok choy, mushrooms, bamboo shoots. It’s your bowl, Picasso.

Frequently Asked Questions

Delish Miso Pork Ramen Recipes

Comforting miso pork ramen with an umami-rich broth, tender seared pork, springy noodles, and classic toppings like soft-boiled eggs, scallions, and nori.

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Prep Time: 20 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 50 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1 tbsp vegetable oil or canola oil
• ▢ 12 oz boneless pork shoulder, thinly sliced
• ▢ 0.5 tsp kosher salt
• ▢ 0.25 tsp black pepper
• ▢ 4 clove garlic, minced
• ▢ 1 tbsp fresh ginger, grated
• ▢ 1 cup shiitake mushrooms, sliced
• ▢ 6 cup low-sodium chicken broth
• ▢ 1 cup water
• ▢ 0.5 cup white miso paste shiro miso
• ▢ 0.25 cup soy sauce low-sodium
• ▢ 2 tbsp mirin
• ▢ 1 tsp instant dashi granules optional, boosts umami
• ▢ 1 tbsp toasted sesame oil
• ▢ 12 oz ramen noodles fresh or dried
• ▢ 1 cup corn kernels thawed if frozen
• ▢ 0.5 cup scallions, thinly sliced
• ▢ 2 sheet nori, cut into strips
• ▢ 4 count soft-boiled eggs peeled and halved
• ▢ 0.5 cup bamboo shoots, sliced rinsed
• ▢ 1 cup bean sprouts rinsed
• ▢ 1 tbsp chili oil optional, to taste
• ▢ 1 tbsp toasted sesame seeds

Instructions

Preparation Steps

• Bring a medium pot of water to a boil. Add eggs and cook 6.5 minutes for jammy yolks. Transfer to an ice bath, peel, and halve; set aside.
• Season the sliced pork with kosher salt and black pepper. Heat vegetable oil in a large pot over medium-high heat and sear pork until browned, 3 to 4 minutes. Transfer to a plate.
• In the same pot, add garlic and ginger. Sauté until fragrant, about 0.5 minute. Add sliced shiitake mushrooms and cook until softened, about 3 minutes.
• Pour in chicken broth and water; bring to a gentle simmer. In a bowl, whisk the miso paste with a ladle of hot broth until smooth, then stir it back into the pot.
• Add soy sauce, mirin, and dashi granules (if using). Simmer uncovered for 10 minutes to meld flavors.
• Return the seared pork and any juices to the pot. Simmer 5 minutes more. Stir in toasted sesame oil and keep broth hot over low heat.
• Meanwhile, cook ramen noodles in a separate pot of boiling water according to package directions until just tender, 2 to 3 minutes. Drain well.
• Divide noodles among bowls. Ladle hot miso pork broth over the noodles, making sure each bowl gets some pork and mushrooms.
• Top with corn, bamboo shoots, bean sprouts, and scallions. Add nori strips and nestle in egg halves. Finish with sesame seeds and a drizzle of chili oil.
• Taste and adjust seasoning with a splash of soy sauce or a pinch of salt if needed. Serve immediately.

Notes

For even deeper flavor, simmer the broth up to 30 minutes (keep miso below a boil to preserve its aroma). Swap pork shoulder with ground pork or sliced pork belly if preferred. Adjust chili oil for heat, and add greens like spinach or bok choy during the last minute of simmering.