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Pork & Ramen Miso Soup

February 25, 2019

Pork & Ramen Miso Soup

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All this winter weather means a warming, spicy ramen soup is in order. Nothing brings me more comfort when the world is covered in snow, like a big bowl of noodles and veggies, in a rich spicy broth.

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This recipe is also fantastic for meal prepping your lunches. All you do it stack up the cooked ingredients in a thermos or portable soup container. Then when you need lunch at work, simply boil the kettle, and pour the hot water over everything. Stir it up and you’ve got ramen! So easy.

Spicy pork

You start by cooking all of your meat, and mostly cooking your ramen noodles. Don’t cook your ramen all the way, so that the boiling water you pour over them later can finish the job.

Par boiled ramen noodles

Next you add the flavours for your broth into your bowl. I don’t normally use stock gel or stock cubes, like Knorr, but for this recipe they’re great. The little gel ones are especially good, as they dissolve well and give pretty darn good flavour. Do your best to avoid the overly salty ones.

Flavour bases in their bowl

I tend to make this as a meal prep so I multiply the recipe by 5 and add the flavour bases to my little CorningWare soup mugs. Then you layer in the meat, then the veggies, then the ramen. Pop on the lids and you’re all set.

Flavour bases x5

I like my broth to be pretty spicy and flavourful, so it’s a treat to slurp up the last of it at the end. (Because I’m classy like that) So I love to add Sambal Oelek or Chili Paste to my flavour base. If this isn’t up your alley or it’s not enough heat for you, feel free to add more or less.

The Miso I’m using in this recipe is red miso, which tends to be saltier. If you couldn’t find a reduced sodium stock to use, you may want to use white miso instead. It will be milder.

For mixing up just one recipe, do the same thing in a bowl. I do recommend quite a large bowl, as stirring the ramen in can become messy in a smaller bowl.

Shanghai Baby Bok Choy

My favourite veggies to use for this are just baby bok choy and cremini mushrooms. It’s also great with spring onions on top, shitake or oyster mushrooms, and thinly sliced carrots. You can add whatever veg you love, as long as your bowl doesn’t overflow!

cremini mushrooms

Once everything is sliced and layered into your bowl(s) you’re ready to add the water!

Pouring in the boiling water

Finally, just stir it up.

Stirring the ramen bowl

This ramen recipe is so simple and delicious, I highly recommend it as a warming winter lunch. But also, just anytime you need a spicy pick me up!

A delicious bowl of spicy ramen soup is perfect for these cold winter days

Pork & Ramen Miso Soup

Warm and spicy. This soup will help keep your winter blues at bay.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main Course
Cuisine: American, Asian
Keyword: Asian, Miso, Miso soup, Noodles, Pork, Ramen, soup
Servings: 1
Author: LizaLeigh

Ingredients

  • 1 serving Dried Ramen Noodles The rooster brand packs come in 6 portions. 1 of those is good for a serving.
  • 50 g Lean Pork Filet thinly sliced
  • 1/2 tsp Each Salt & Pepper
  • 1/2 tsp Oregano
  • 1/2 tsp Smoked Paprika
  • 1 tbsp Olive Oil
  • 1 clove Garlic finely diced
  • 1 inch Ginger Root peeled, and finely diced or grated
  • 1/2 tbsp Chicken Stock gel or 1/2 a cube of Knorr
  • 1/2 tsp Sambal Oelek or Chili Paste
  • 1/2 tsp Hoisin
  • 1/2 tsp Red Miso Paste or White for a milder taste
  • 1 head Baby Bok Choy thinly sliced
  • 2-3 Cremini Mushrooms thinly sliced

Instructions

  • Put a pot of water on to boil for the noodles
  • Place your sliced pork in a bowl and mix with the salt, pepper, oregano, and smoked paprika. 
  • Heat the olive oil in a frying pan over medium heat. Once the pan is nice and hot, add the pork. Saute until its cooked through, and has some good golden crispy bits on the outside. About 5-6 minutes, depending on the pan/stove. 
    remove cooked pork from the pan and set aside.
  • Once your water is boiling, add your noodles, and cook them for about 4-5 minutes. They should still have just a tiny bit of bite to them. If you fully cook them now they will be squishy later on when you add the water.
    Once cooked, drain and rinse with cold water. Set aside.
  • In your bowl, ad the garlic, ginger, chicken stock gel/cube, hoisin, chili paste, and miso. Top with your cooked meat, then your mushrooms, then you bok choy. Finally top with your noodles. 
    If you are eating this right away, boil a kettle and fill up your bowl with water. Let everything sit for a minute or two, then stir until all your flavours have dissolved.
  • If you are prepping this for lunches, allow each bowl to cool, then pop a lid on them and store them in the fridge. When ready to eat, we have found that giving the bowl a quick warm in the microwave helps to get everything piping hot once you pour on the boiling water. 

Notes

If you are making this as a lunch prep you will need to multiply it by however many lunches you need. This recipe is good for one large bowl. I usually do 5 times the recipe for the week.

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