Go Back
Delish Miso Pork Ramen Recipes

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.
No ratings yet
Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4
Calories: 120kcal

Ingredients
 

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.