This adapted miso pork ramen recipe makes a rich and delicious dish that's super easy to make. The whole thing comes together in under 30 minutes and only uses one pot! I recommend topping this noodle bowl with a 6 minute egg, some corn, scallions, and chili garlic oil.
When I lived in NYC, ramen was one of the foods I ate most. And I'm not talking about the cup-o-noodles kind!
Let's be real. It was pretty much its own food group in my food pyramid of life.
I loved going out with friends and spending all of my money on big extravagant bowls of this delicious hearty soup.
Slurping and splattering little bits of rich broth to warm ourselves from the cold.
To me, ramen was an emotional support food.
If you were cold and sad, you could wrap yourself up in a big bowl of ramen and feel human again.
It's almost like it has healing powers which is something I'm super into when it comes to meals.
However, now that I live in small Florida beach town with no ramen anywhere nearby, I had to come up with an alternative way to enjoy it.
And since I am in no way a guru on how to make real ramen, i came up with an adapted recipe that uses one pot, minimal ingredients, and just 30 minute of your time.
So let's get to makin'!
(scroll to the bottom for the exact printable recipe)
- ginger paste (or fresh ginger!)
- red pepper flakes
- ground pork
- light miso
- chicken bone broth
- soy sauce
- dried ramen noodles
- OPTIONAL TOPPINGS
- 6 minute boiled egg
- chili garlic oil
- dried wakame seaweed
How to make it
The best part about this adapted ramen recipe is that it uses one pot, a minimal amount of ingredients, and that it can be made in under 30 minutes.
To begin, you'll want to start by adding the butter, scallions, ginger, garlic, red pepper flakes and a pinch of salt to a pan.
Cook this mixture over medium heat for 1-2 minutes or until the garlic and scallions have softened - but not browned.
Then add the ground pork and break it apart into tiny crumbles using a spatula.
Once this mixture is cooked through, then add the miso paste and soy sauce and stir it into the meat.
Next, pour the broth on top and stir. Let this mixture bubble away for 10 minutes.
Side Note: I recommend using homemade broth if you have it because it really does make a difference. However, if you're in a pinch, store bought chicken broth will totally work, too! I buy a low sodium variety because then i can control the salt level a little more!
Then add the dried noodles right on top and submerge them into the broth.
Let the noodles cook for about 4 minutes or until they're cooked through.
Pour into deep bowls and use whatever toppings your heart desires!
Be sure to devour immediately.
How to make it vegetarian
Making this miso pork ramen into a vegetarian dish is totally doable... and just as delicious!
To start, be sure to swap chicken stock for veggie stock.
And instead of the pork, you can either leave it out completely or swap it for 2 cups of minced mushrooms. Be sure to cook these for about 5-10 minutes so they get some color on them.
That's it! You can continue the recipe as-is!
What to top it with
When it comes to ramen toppings, I love using a variety of flavors, colors, and textures to enhance the dish.
I recommend balancing out the rich broth with a spoonful of sweet corn. Canned is totally acceptable!
You can also add a soft boiled jammy 6 minute egg for some jammy yolky goodness. I just shared a video on my instagram to show you how to make it!
More fresh chopped scallions are always a good idea. You can even cut them lengthwise and soak in ice cold water for scallion curls which look great!
If you want to do it like the restaurants do, you can use wakame dried seaweed. I love the teriyaki ones from Trader Joe's!
Also, I love when it comes with a fat pad of salty butter so that's another tasty and rich idea.
And of course, I always want a scoop of chili garlic oil. My husband and I literally crush a bottle of this stuff every other week! IT'S SO GOOD!
What to pair with Miso Pork Ramen
This miso pork ramen goes perfect with some katsu style fried chicken. I recommend using this oven fried panko crusted chicken recipe which actually goes really well with it!
For veggies, these Japanese green beans or these honey sriracha brussel sprouts are delicious! Or you could try this oven roasted honey garlic cauliflower!
For more Asian inspiration, try my hibachi chicken with yum yum sauce and hibachi noodles or some Singapore Street Noodles!
Or if you'd like another one pot dinner - try this easy Apricot Candied Salmon or this Chicken Shawarma Plate!
Save the recipe for later
I love when you save my recipes for later! That's why I created these pretty pinterest images below.
And if you'd like daily inspiration for tasty dishes, home decor, and fun lifestyle posts, then feel free to follow me on pinterest!
Miso Pork Ramen
For the Ramen
- 2 tbsp salted butter
- ¼ cup scallions finely chopped
- 1 tbsp garlic minced
- 1 tsp ginger paste or minced ginger
- ¼ tsp red pepper flakes
- 1 lb pork ground
- ⅔ cup miso paste
- 6 cups chicken bone broth
- 2 tbsp soy sauce
- 2 servings dried ramen noodles discard seasoning packet
For the Optional Toppings
- 2 soft boiled eggs halved
- ½ cup canned corn drained
- ¼ cup scallions finely chopped
- 2 tbsp chili garlic oil
- 2 tsp salted butter
- Start by adding the butter, scallions, ginger, garlic, red pepper flakes and a pinch of salt to a soup pot over medium heat.
- Cook this mixture for 1-2 minutes or until the garlic and scallions have softened - but not browned.
- Add the ground pork and break it apart into tiny crumbles using a spatula.
- Once this mixture is cooked through, then add the miso paste and soy sauce and stir it into the meat.
- Next, pour the broth on top and stir everything together. Let this mixture simmer for 10 minutes.
- Add dried noodles to the pot and submerge them into the broth.
- Let the noodles cook for about 4 minutes, stirring every so often, or until they're cooked through.
- Pour into deep bowls and use whatever toppings you’d like. Serve immediately.
This was so easy and good!! I was skeptical about the amount of miso at first, but it was needed for that deep umami flavor! I used fresh ramen and it turned out great! Thanks Mackenzie!
Aww yay! Love hearing that!