Easy Pork Ramen Soup
This easy pork ramen soup is made with tender pork loin, a rich miso-based broth, and fresh vegetables. Full of flavor but simple to prepare, it’s a great homemade ramen option for a weeknight dinner without long simmering times.
Equipment
- Large pot or stockpot (for the broth)
- Fine mesh strainer
- Wok or large frying pan (for the pork)
- Saucepan (for eggs and noodles)
- Knife and cutting board
- Mixing bowl
Ingredients
Pork & Marinade
- 1.3 lb (600 g) pork loin sliced into thin strips
- 1 tbsp cooking oil
Marinade:
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp mirin
- 1 tbsp cornstarch
- 2 tsp togarashi
- 1 garlic clove crushed
- 2 tsp fresh ginger finely chopped
Broth
- 2 inch (5 cm) piece of fresh ginger sliced
- 4 garlic cloves crushed
- 2 tsp chili flakes
- ¼ cup (60 g) miso paste
- 8½ cups (2 liters) beef broth
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tbsp doubanjiang
- 1 onion chopped
- 1 tbsp fish sauce
- 2 tbsp toasted sesame oil
- 1 tsp sugar
- toasted sesame seeds to finish
- 1 nori sheet cut into thin strips
Toppings & To Serve
- 2 eggs ½ per serving
- 3 spring onions chopped
- 2 carrots roughly grated
- 1 red bell pepper thinly sliced
- 3-4 button mushrooms thinly sliced
- 1 avocado cut into cubes or slices
- 2 kale leaves sliced
- Arugula
- Fresh coriander
- 1 red chili sliced
- Ramen noodles portions according to package
Instructions
Marinate the pork
- Slice the pork loin into thin strips. In a bowl, mix all marinade ingredients. Add the pork, toss to coat evenly, and let marinate for about 20 minutes.
Prepare the broth
- Add ginger, garlic, onion, beef broth, miso paste, doubanjiang, soy sauce, fish sauce, rice vinegar, sugar, and chili flakes to a large pot. Bring to a gentle simmer and cook for 20 minutes.
Strain and finish the broth
- Strain the broth to remove the solids and return it to the pot. Add toasted sesame oil, nori strips, and toasted sesame seeds. Simmer for another 5 minutes and keep hot.
Cook the pork
- Heat a wok or large frying pan over high heat. Add oil and fry the marinated pork quickly until fully cooked and lightly browned. Set aside.
Boil the eggs
- Bring a saucepan of water to a boil. Carefully add the eggs and cook for 7–8 minutes. Transfer to cold water, peel, and halve.
Cook the noodles
- In a separate saucepan, cook the ramen noodles according to the package instructions. Drain well.
Assemble the ramen
- Place the topping vegetables in separate serving bowls so everyone can choose what they want. Divide the cooked noodles and pork among individual soup bowls, then pour the hot broth over them. Let each person add their preferred vegetables, eggs, avocado, and other toppings from the serving bowls, and serve immediately.
Notes
- Toppings: Prepare a variety of toppings in separate bowls so everyone can customize their ramen. Popular choices include soft-boiled eggs, avocado, grated carrots, sliced bell pepper, kale, arugula, mushrooms, spring onions, fresh coriander, and red chili.
- Noodles: Cook ramen noodles according to package instructions just before serving to prevent them from getting mushy.
- Broth: Taste the broth after simmering; add a small pinch of sugar or a splash of mirin if you want to round out the savory flavors. Adjust chili flakes or Togarashi for desired heat.
- Pork: Use pork loin or tender pork strips; sear quickly in a hot pan for the best texture.
- Serving: Divide noodles and pork among individual bowls, then pour over the hot broth. Let everyone add their preferred toppings from the serving bowls for a fun, customizable meal.
- Storage: Leftover broth can be refrigerated for 2–3 days or frozen for later use. Cooked noodles and pork are best added fresh when reheating.
- Variations: Try adding bamboo shoots, corn, or spinach for extra variety. Soft tofu is also a great protein option if you want a lighter version.