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Serves
US | Metric
Ingredients
  • 300 g Pork tenderloin
  • 300 g Soba noodles
  • 2 Carrots, roughly chopped
  • 4 Spring onions, 2 roughly chopped, 2 finely sliced
  • 2 cm Fresh ginger, grated
  • 2 tbsps Sesame oil
  • 2 tbsps Sake
  • 2 tbsps Miso paste
  • 500 ml Chicken stock
  • 500 ml Water
  • 1 Miso soup packet
  • 1 Pak choi
  • 4 Nori sheets
  • 2 Eggs
  • 1 Red chilli
  • 1 tsp Black and white sesame seeds
Miso Pork Ramen Miso Pork Ramen

Miso Pork Ramen

Bowl of delicious goodness!

Prep 35 minutes
Total 1 hour 30 minutes

Miso Pork Ramen:

  • Marinade the pork in sesame oil, sake, ginger and chilli. Leave to one side for 20 minutes.
  • Once marinated, place on a lined baking tray with the carrots and spring onion and roast for 35 minutes.
  • Once roasted, place everything from the baking tray into a large cooking pot. Add 500 ml of chicken stock, 500 ml of water, the miso paste and the miso soup packet. Bring to the boil, reduce to a simmer, cover and leave for an hour.
  • Once the hour is up, remove the pork and place into a bowl with a ladle of the broth and leave the broth to reduce for a further 30 minutes.
  • Sieve the broth and discard the vegetables.


  • Gently fry the pak choi in a little sesame oil.
  • Cook the noodles in boiling water if using dried. If using fresh you can add straight to the broth.
  • Fry the egg, but make sure to leave the yolk runny.
  • Garnish with fresh chilli, sesame seeds and nori sheets.



Miso Pork Ramen Miso Pork Ramen

Miso Pork Ramen

Bowl of delicious goodness!

favorite
print
like
Prep 35 minutes
Total 1 hour 30 minutes
Serves
US | Metric
Ingredients
  • 300 g Pork tenderloin
  • 300 g Soba noodles
  • 2 Carrots, roughly chopped
  • 4 Spring onions, 2 roughly chopped, 2 finely sliced
  • 2 cm Fresh ginger, grated
  • 2 tbsps Sesame oil
  • 2 tbsps Sake
  • 2 tbsps Miso paste
  • 500 ml Chicken stock
  • 500 ml Water
  • 1 Miso soup packet
  • 1 Pak choi
  • 4 Nori sheets
  • 2 Eggs
  • 1 Red chilli
  • 1 tsp Black and white sesame seeds

Miso Pork Ramen:

  • Marinade the pork in sesame oil, sake, ginger and chilli. Leave to one side for 20 minutes.
  • Once marinated, place on a lined baking tray with the carrots and spring onion and roast for 35 minutes.
  • Once roasted, place everything from the baking tray into a large cooking pot. Add 500 ml of chicken stock, 500 ml of water, the miso paste and the miso soup packet. Bring to the boil, reduce to a simmer, cover and leave for an hour.
  • Once the hour is up, remove the pork and place into a bowl with a ladle of the broth and leave the broth to reduce for a further 30 minutes.
  • Sieve the broth and discard the vegetables.


  • Gently fry the pak choi in a little sesame oil.
  • Cook the noodles in boiling water if using dried. If using fresh you can add straight to the broth.
  • Fry the egg, but make sure to leave the yolk runny.
  • Garnish with fresh chilli, sesame seeds and nori sheets.