This Spicy Pork Ramen Noodle Soup is delicious and completely homemade. Slow-cooked pork with tender noodles, crunchy veggies, a just-slightly-runny egg with a broth that's full of that delicious umami flavour!
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.
Other recipes using Gochujang
- Oven Baked Asian Ribs
- Sticky Korean Fried Chicken
- Korean Lamb Cutlets
- Beef Bulgogi bowls
- Spicy Korean Steak Sandwich(the best grilled cheese!)
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 🙂
More slurpy spicy dishes:
- Seafood Laksa - on the table in 30 minutes (including making the homemade yellow curry paste)
- Mee Goreng (spicy fried noodles)
- Beef Chow Fun (marinated beef and noodles)
- Chinese style curry with juicy meatballs
- Prawn and Mango Curry noodle bowl
Perfect soft boiled eggs:
Soft boiled eggs go so well with ramen so in order to make the perfect soft boiled eggs:
- Place room temperature large eggs in a medium-sized saucepan (no more than 4 in a pan) and just cover with cold water.
- Bring to the boil, then simmer gently for 6 minutes.
- Turn off the heat and place the eggs in a bowl of water with ice for 5 minutes to stop the cooking process.
- Carefully peel the eggs before slicing in half.
See how to make it
Spicy Pork Ramen Noodle Soup
Ingredients
- 2 tbsp olive oil
- 2.2 lbs (1kg) rolled pork shoulder
- ¼ tsp salt
- ¼ tsp pepper
- 8 ½ cups (2litres) chicken or vegetable stock
- 1 onion - cut in half (no need to remove the skin)
- 2 carrots - peeled. One left whole, the other cut into matchsticks
- 1 stick of celery - broken in half
- 3 cloves garlic - chopped in half (no need to peel)
- 1 thumb-sized piece of ginger - roughly chopped (no need to peel)
- 2 tbsp mirin
- 3 tbsp soy sauce
- 2 tbsp Gochujang Paste - *Use half the amount if you don't like your ramen too hot.
- 1 red chilli - roughly sliced (remove the seeds if you don’t like it too hot)
- 4 large eggs
- 7 oz (200g) dried ramen noodles - or 17.5oz (500g) cooked ramen noodles
- 1 leek - sliced
- 3 packed cups (100g) baby spinach leaves
- 1 tsp sesame seeds
- 1 tsp black sesame seeds
- Small bunch spring onions - scallions, chopped
- 1 tsp red chilli flakes
INSTRUCTIONS
- Preheat the oven to 150C/300F. Place a large casserole pan on the hob, add 1 tbsp of the oil and heat until very hot.
- Season the pork with the salt and pepper and place in the pan with the hot oil. Seal on all sides.
- Pour the stock over the pork.
- Add in the onion, the whole carrot, celery, garlic and ginger.
- Now add the mirin, soy sauce, gochujang and the red chilli. Bring to the boil, then place a lid on the pan and place in the oven for 4 hours. NOTE: Check two or three times during cooking, and top up with a little boiling water if needed. You’ll need at least 1 litre of liquid left by the time the pork finishes cooking.
- Take the pan out of the oven and place the pork on a chopping board. Remove and discard the layer of fat. Shred the pork using two forks.
- Place a sieve over a large bowl and strain the cooking liquid. Throw the strained vegetables away and place the liquid back in the pan with the shredded pork. Leave on a low heat to keep warm.
- Place the eggs in a small pan. Just cover with cold water. Bring to the boil, then simmer for 6 minutes.
- Remove the eggs from the heat and place in a bowl of cold water to stop the cooking process.
- If you're using dried noodles, place the noodles in a pan of boiling water and boil for 5 minutes. Then drain, run under cold water (to stop them sticking) and put to one side.
- Heat the remaining oil in a frying pan.
- Add the leek, season with a pinch of salt and pepper then fry for 5 minutes, stirring a couple of times.
- Push the leeks to one side of the pan and add the spinach to the pan. Allow to wilt for 1 minute.
- Divide the noodles between four bowls. Top with the hot broth, shredded pork, leek, spinach and carrot matchsticks.
- Carefully peel the two eggs and slice in half. Place 2 halves in each bowl.
- Garnish the soup with spring onions, then sprinkle with the white and black sesame seeds and the chilli flakes before serving.
Video
✎ Notes
Can I make it ahead?
You can make the pork and liquid ahead, but I would recommend making the toppings right before serving.- Cook the pork, then shred it and strain the stock. The pork and strained liquid can be placed in a container together with a lid on and refrigerated for 2-3 days.
- Reheat over a medium heat in a pan.Â
- Make all of the toppings as per the recipe as the pork is reheating.
Can I freeze it?
Yes. You can make the pork and liquid ahead, but not the other toppings/additions.- Cook the pork, then shred it and strain the stock. The pork and strained liquid can be placed in a container together with a lid on and frozen.
- Defrost in the refrigerator overnight.
- Reheat the pork and liquid over a medium heat in a pan.Â
- Make all of the toppings as per the recipe as the pork is reheating.
Make it in the slow cooker:
You can cook the pork in the slow cooker. Cook as per the recipe up to the point you add the sliced red chillies in step 5. Then transfer to a slow cooker and cook for 7-8 hours on low or 6-7 hours on high.Once the pork is cooked, continue on with the recipe as per the instructions.
Ingredient substitutions/swaps:
You can replace the mirin with Chinese rice vinegar or rice wine vinegar Swap out the baby spinach for pak choi or sliced spring greens Add extras such as fried mushrooms, fresh radish slices or crispy seaweed  Nutritional information is per serving.Nutrition
Equipment:
In order to make this Spicy Pork Ramen Noodle Soup recipe you will need:
-
- A good Kitchen knife. I have recently bought this Dalstrong one and love it.
- Chopping Board
- Casserole pan/dutch oven
- Large Sieve
- Large BowlÂ
- Frying Pan/SkilletÂ
- Measuring Spoons
- Wooden or Silicon Coated Spoons. We have just bought these and love them.
Originally Posted in July 2016. Updated Sep 2019 and then again in May 2020 with new photos, tips and video.
Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.
Andy says
This recipe looks like a keeper. I look forward to making this. Thanks for sharing.
Beck and Bulow says
Unbelievably delicious. This was my first attempt at a pot pie and I don’t think it could have been better.
Lynette says
So. I made this with rump roast but everything else exactly the same. No one liked it. It lacked flavor. Does pork really make that big a difference?
Nicky Corbishley says
Hi Lynette, yes, I use pork shoulder as it's got lots of flavour, and the fat in the shoulder helps to give the broth a lovely silky texture, as well as a great taste.
Also, pork tends to flake up really nicely with that slow cooking.
Cristina Nogueira says
Do you season the pork just before cooking?
Nicky Corbishley says
Hi Cristina, yes, season it right before searing in the pan.
Jennifer says
No. We followed the recipe exactly and found it extremely underwhelming. The leeks dominated the whole dish and I see now why they're not in a traditional ramen.
Jess says
Fixed as is. Great flavor.
Major Bob says
I made this in my multicooker and it was fabulous. I doubled the liquid contents and with my 2kg of pork and had enough to enjoy and freeze. I am about to use the same receipe but substitute a hole chicken in the pot.
I have the ninja multicooker so I think I will brown the meat next time for added flavour and astheatics.
Great meal, from a great receipe.
Tracy L Merwede says
Easy & absolutely delicious!
Lucky says
We loved this soup. This is the 3rd time I cooked it, very tasty 😋 thanks !
Sue says
Left out the chilli paste to make it kid friendly. The whole family wolfed it down💕💕💕
ludivine says
Hi ,
just a question about cooking time. I am only cooking 1/2 k as we are only two people should I cook for less long, or at a lower temperature. I have done your recipe so many times and I love it. I just don't want to get it wrong with smaller portions!
Tracy says
Made this over the weekend. It was delicious!! Added some bean sprouts and deep fried a small portion of the shredded pork for the crispy texture. Highly recommend!
Stephanie Fox says
Absolutely delicious! Good spice amount, and the pork is so tender and flavorful.
Heather T. says
Oh. My. Gosh. I made this over the past couple of days--even bought the Gochujang and the ramen. Soooo delicious and satisfying! Cooked the pork in the Instapot 4 hrs one evening, turned it off overnight, then a couple more hours the next evening. Had to add water, so added more paste, mirin, and soy sauce too. We had a bunch of veggies--carrots, bok choy, kale, and scallions--which I braised. Noodles, eggs, veggies, fall apart yummy meat, and plenty of rich, tasty broth: perfect. Thanks so much for sharing this great recipe!
(PS: there are just two of us, so we have some leftovers of noddles/veggies/eggs for tomorrow, and then about a liter of broth & meat that we'll be storing super-cold for something else later in the week...)
Sarah says
Hi,
It looks delicious, so I want to try it but we're only two people. If I divide the meat in half (500g instead of 1kg), do I have to divide the cooking time of the pork as well or not?
Thank you 🙂
Nicky Corbishley says
Hi Sarah, the pork will still need long slow cooking time to be fall-apart. I would suggest halving all of the ingredients, and cooking for about 3 hours in the oven, but check on it a few times and add a splash of boiling water or stock if it's starting to look a little dry (as the smaller amount of liquid will evapourate quicker). After 3 hours, the pork should be tender, but check it first and cook for a little longer if it's not fall-apart at that point.
Jane Schuyleman says
2 quick questions
* have you made this in the instant pot?
*Can I double the meat and spices without doubling the broth while cooking? I need to feed 8 people but don't have 1 pot big enough to fully double the recipe.
Lucas Artison says
If i wanted to make this with beef rather than pork what would the equivalent be for rolled pork shoulder on a cow ?