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Spicy Miso Ramen with Ground Pork

A rich and hearty ramen bowl featuring a spicy miso broth, savory ground pork, and tender cabbage. The ultimate comfort food ready in 30 minutes.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 3 bowls
Course: Dinner, Main Course
Cuisine: Asian, Japanese
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

The Broth & Meat
  • 1 tbsp sesame oil
  • 0.5 lb ground pork
  • 2 cloves garlic minced
  • 1 tbsp ginger minced
  • 1 tbsp spicy bean paste Doubanjiang or Sambal Oelek
  • 4 cups chicken broth low sodium
  • 3 tbsp miso paste Red or Awase
  • 1 tbsp soy sauce
  • 1 tsp sugar
Vegetables & Noodles
  • 2 cups cabbage chopped roughly
  • 1 medium carrot sliced thinly
  • 3 servings ramen noodles fresh or dried
Garnish
  • 2 stalks green onions chopped
  • 1 tsp sesame seeds
  • 1 tsp chili oil optional

Equipment

  • Large Pot or Dutch Oven
  • Pot for Noodles
  • Whisk
  • Knife and cutting board

Method
 

  1. Bring a large pot of water to a boil for the noodles. Cook noodles according to package instructions, drain, rinse with cold water, and set aside.
  2. In a heavy soup pot, heat sesame oil over medium-high heat. Add ground pork and cook until browned and crispy.
  3. Add minced garlic, ginger, and spicy bean paste. Sauté for 1-2 minutes until fragrant.
  4. Add chopped cabbage and carrots. Stir fry for 2 minutes until cabbage begins to soften.
  5. Pour in the chicken broth and bring to a simmer. Cook for 5 minutes or until carrots are tender.
  6. Reduce heat to low. In a ladle or small bowl, dissolve the miso paste with a little hot broth, then stir it back into the pot. Add soy sauce and sugar.
  7. Divide noodles into bowls. Ladle the hot soup, pork, and vegetables over the noodles.
  8. Garnish generously with green onions, sesame seeds, and chili oil.

Notes

Do not let the soup boil once the miso is added, as high heat can ruin the miso's flavor. For a creamier broth, add a splash of unsweetened soy milk.