Forget the packets of dried ramen noodles this is the BEST! I’ve had so-so ramen (always a little disappointing when the broth is too watered down) and I’ve had great ramen, like when we visited New York (that definitely falls into the category of great, if not magnificent!). The broth is made by slow cooking the pork for 4 hours, along with lots of delicious extras such as garlic, ginger, soy sauce, mirin and gochujang. The layers of flavour are amazing and you end up with a thick silky broth, full of that rich umami taste. The rest of the Spicy Pork Ramen Noodle Soup consists of noodles, veggies and just-soft boiled eggs. I like to throw on a few chilli flakes at the end too. It gives the soup a lovely spicy kick, but you can leave it out (or serve the chilli flakes on the side) if that sounds too spicy.
What do we need?
What cut of pork to use?
Boneless rolled pork shoulder is the best cut of meat to use for this pork ramen, as it has the right amount of fat to ensure a flavourful silky broth with tender meat. Boneless leg of pork can be used too. There’s a little less fat and marbling in pork leg, so the broth won’t be quite as rich but it will still taste great.
What type of noodles for ramen?
Look for dried or frozen ramen noodles (frozen Yutaka Ramen Noodles are great). You can use noodles from those instant noodle packs if you like (discard the powder sachet). Rice noodles or soba noodles work ok. Medium egg noodles aren’t bad at a push
How to make the ramen:
Season the pork with the salt and pepper and place in the pan with the hot oil. Seal on all sides. Add in stock, onion, carrot, celery, garlic and ginger. Then add in the mirin, soy sauce, gochujang and a chopped red chilli. Bring to the boil, then place a lid on the pan and place in the oven for 4 hours at 150C/300F. Take the pork out of the pan and shred on a chopping board. Strain the cooking liquid.
Pour the strained liquid back into the pan with the the shredded pork. Leave on a low heat to keep warm. Fry sliced leeks in a little oil with salt and pepper. Move to one side and add spinach. Allow to wilt. Divide cooked noodles between four bowls. Top with hot broth, shredded pork, leek, spinach and carrot matchsticks. Add two halves of soft boiled egg per bowl and garnish the ramen with spring onions (scallions), white and black sesame seeds and the chilli flakes before serving.
What is gochujang?
Gochujang (<– affiliate link) is a Korean fermented red chilli sauce or paste with a smoky-sweet and slightly spicy flavour. Some brands are spicier than others. I prefer the paste, rather than the sauce for a stronger flavour. It is hot though, so if you don’t like too much heat, then go easy on it. It’s a fantastic addition to sauces and marinades, as it adds heat, richness, tang and a little sweetness. I use it in lots of recipes.
Don’t be alarmed by the size of the ingredients list and the time it takes. This pork ramen is so worth it, and it’s actually pretty easy. I’ve made it twice in one week before now, and have doubled everything up to serve a a family gathering too. Grab a few napkins, this one’s a splashy one 🙂
Perfect soft boiled eggs:
Soft boiled eggs go so well with ramen so in order to make the perfect soft boiled eggs:
See how to make it
Originally Posted in July 2016. Updated Sep 2019 and then again in May 2020 with new photos, tips and video.
A good Kitchen knife. I have recently bought this Dalstrong one and love it. Chopping Board Casserole pan/dutch oven Large Sieve Large Bowl Frying Pan/Skillet Measuring Spoons Wooden or Silicon Coated Spoons. We have just bought these and love them.
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