Easy Spicy Miso Ramen with Ground Pork
If you love ramen, or you're just starting to explore Japanese cuisine, this Easy Spicy Miso Ramen with Ground Pork is a must-try. It features a bold, savory broth and tender ground pork. Each spoonful delivers rich layers of flavor. It's a satisfying dish you'll want to make again and again.
Equipment
- 1 sauté pan
Ingredients
For the Soup Base:
- 5 oz ground pork
- 4 scallion stalks white parts, thinly sliced
- 4 garlic cloves minced
- 1- inch piece of ginger minced
- 2 tablespoons red miso paste
- 1 teaspoon Doubanjiang spicy chili bean paste
- 3.5 cups chicken stock or broth
- A splash of sake
- 1 teaspoon hondashi bonito stock powder
- Salt and pepper to taste
For the Noodles:
- 6 oz fresh ramen noodles dried works too in a pinch
For the Ajitama Ramen Egg:
- 3-4 eggs
- ½ cup mirin
- 1 cup soy sauce
- 2 teaspoons sake
For Toppings:
- 4 scallion stalks green parts, thinly sliced
- 1 teaspoon sesame seeds
- A dash of spicy chili oil
Instructions
- Gather Ingredients: Before you begin, prep all your ingredients and set them within easy reach. This will make the cooking process smooth and enjoyable.
- Heat the oil: In a medium-sized pan, add cooking oil and place it over medium heat. Warm the oil until it reaches about 350°F—you’ll know it’s ready when the surface starts to shimmer. For accuracy, use a kitchen thermometer if you have one.
- Brown the Ground Pork: Add the ground pork to the hot pan and sauté for 2 to 3 minutes, breaking it apart with a spatula as it cooks. Continue until the pork is no longer pink. Season with a pinch of salt and white pepper to enhance the flavor.
- Add Aromatics: Stir in the minced garlic, finely chopped ginger, and the white parts of the green onions. Sauté for about 30 seconds, just until fragrant.
- Build the Flavor Base: Add 2 tablespoons of red miso paste and 1 teaspoon of Doubanjiang (spicy chili bean paste). Stir well to combine and let the pastes toast briefly—this deepens their flavor and brings out their aroma.
- Deglaze and Add Broth: Pour in a splash of sake to deglaze the pan, scraping up any browned bits from the bottom. Then add about 3.5 cups of chicken stock or broth, stirring until everything is well combined.
- Simmer and Enhance: Bring the broth to a gentle boil, then reduce the heat and let it simmer. Skim off any foam or scum that rises to the surface. Stir in 1 teaspoon of Hondashi (dried bonito soup stock) for an extra boost of umami. Keep the broth warm over low heat while you prepare the noodles.
- Cook the Noodles: Bring a separate pot of water to a boil. Add the fresh ramen noodles and cook according to the package instructions—usually 1 to 2 minutes. Cook until just al dente, then drain and divide the noodles into serving bowls.
- Assemble the Bowl: Ladle the hot miso pork broth over the noodles, making sure to include plenty of ground pork in each bowl.
- Finish with Toppings: Top noodles with halved ajitama (soy-marinated soft-boiled eggs). These rich, flavorful eggs add creaminess and depth to your ramen. Garnish with the green parts of the scallions, a drizzle of spicy chili oil, and a sprinkle of toasted sesame seeds. Add a few strips of dried seaweed (nori) for a savory, umami finish.
- Time to Eat: Serve hot and enjoy immediately while the noodles are springy and the broth is piping hot. Slurping encouraged!
Notes
- Make the eggs ahead: The longer they marinate, the more flavorful they become.
- Adjust the heat: Add more or less Doubanjiang and chili oil depending on your spice preference.
- Broth depth: Toasting the miso paste before adding broth enhances umami richness.
Nutrition
Calories: 650kcal