Spicy Miso Pork Ramen
The weather is heating up and so is the kitchen! For those breezy nights where you still want a comforting bowl of spicy ramen, we’ve got a new recipe you will love. Our vegetarian miso ramen cup is vegetarian, and even vegan friendly, but it’s also a great base for this savory, spicy pork. Mirin, soy sauce, miso paste, and chili work together to make a sauce that is perfect for ground pork. Add in some delicious greens and a soft boiled egg for a bowl of miso ramen comfort.
The ingredient list seems a bit long for this one, but you probably have a lot of these in your pantry already. If not – it’s time to stock up! These are great staples for Asian-inspired dishes, especially ramen. We always have soy sauce, mirin, chili paste, and dark and light miso paste on hand. We also love to have some jars of chopped ginger and garlic in case we don’t have any fresh on hand. And it’s always a good idea to stay stocked on chili flakes, sesame seeds, furikake, fried garlic, etc. to add some extra flavor and crunch to the top of any ramen creation!
MAKING SPICY MISO PORK
For this bowl of ramen, we started by making the spicy miso pork. In a small mixing bowl, add the mirin, soy sauce (use reduced sodium if you don’t want it too salty), red miso pate, and chili paste. Whisk or stir it together until all ingredients are well combined. Set the bowl of sauce aside for step 3!
Next, heat two tablespoons of your favorite cooking oil in a pan over medium heat. We like to use avocado oil, but this is a low-heat recipe so pretty much any oil will work well. Add in some fresh chopped ginger and a tablespoon or so of chopped/crushed garlic. You can use fresh garlic and ginger or scoop some out of a jar – it all depends on your preference. Fresh will definitely taste different but we don’t judge.
Once the ginger is tender and the garlic is just starting to get golden-brown, add the ground pork to the pan. Cook it in the pan until pork is cooked through and there is no pink meat remaining. Reduce the heat to medium-low and pour in the spicy miso sauce we made in step 1. Coat all the pork in the spicy miso sauce and let it simmer on low to reduce the sauce just a bit to make it more of a glaze. You will probably end up with more pork than you want to put in one bowl – we say you should make an extra bowl for a friend or family member, OR put the extra pork in a container and save it for up to 3 days. Add it to another bowl of ramen tomorrow or later this week!
MAKING THE RAMEN
Empty out the vegetarian miso cup and fill it to the top with water. Empty the water into a pot and bring to a boil. Add in Mike’s Mighty Good organic, steamed ramen noodles to the pot and cook for about 2-3 minutes, until you can break the noodles apart with a fork or chopsticks. Remove the pot from heat and add in the oil and flavor packets. Stir it in to make the broth, then add a couple leaves of baby bok choy to the pot and let them wilt in the hot broth. Transfer the ramen and bok choy to a bowl and get ready to add your toppings!
MAKING A SOFT BOILED EGG
Intimidated by soft boiled eggs? They definitely do require a little more attention than hard boiled eggs, but as long as you can set a timer we know you can do it! Simply bring a pot of water to a boil, add in an egg and set a timer for six and a half minutes. While it’s boiling, fill a bowl with cold water (get it as cold as you can). Add in ice or something frozen to make it extra cold. When we don’t have ice on hand, we’ve been known to use a reusable ice pack or even a bag of frozen corn. You want the water to be cold so it stops the cooking process! When the alarm goes off after 6.5 minutes, remove the egg from the boiling water with a slotted spoon. Add it to the ice bath. Check on it after a few minutes – once it’s no longer warm to the touch, you can confidently peel and cut into that egg and get a gorgeous, jammy yolk!
ASSEMBLE THE BOWL
Now you’re ready to put everything together and appreciate your culinary masterpiece. In your bowl with ramen and baby bok choy, add in as much of the spicy miso pork as you want. We added about a half cup. Again, you’ll probably have extra for another ramen bowl in your near future! Next, add chopped green onion and some bamboo shoots. Add in your perfect soft boiled egg and garnish everything with some chili flakes for extra heat, and black sesame for texture and contrast. Enjoy!
Do you love miso? Check out our other recipes fit for miso lovers:
Spicy Miso Pork Ramen
Get ready for some miso flavor! We made this spicy miso-glazed pork to complement the softer flavor profiles in our our vegetarian miso ramen cup! Add in some delicious greens and a soft boiled egg for a bowl of miso ramen comfort.
- 1/4 cup mirin
- 1/4 cup soy sauce
- 2 tbsp red miso paste
- 1/2 tbsp chili paste
- 2 tbsp oil
- 1 tsp chopped ginger
- 1 tbsp chopped garlic
- 1/2 lb ground pork
- baby bok choy
- 1 stalk green onion, chopped
- 1/4 cup bamboo shoots
- 1 soft boiled egg
- 1 Mike's Mighty Good Vegetarian Miso Ramen Cup
- red chili flakes (garnish)
- black sesame seeds (garnish)
This Recipe Includes Mike's Mighty Good Vegetarian Miso Ramen
- In a small mixing bowl, add mirin, soy sauce, red miso paste, and chili paste. Whisk together until well combined.
- In a pan over medium heat, add 2 tbsp of your favorite cooking oil. Sauté ginger and garlic in oil until ginger is tender and garlic just starts to brown.
- Add in ground pork and break it up with a wooden spoon. Cook in the pan until there's no more pink showing through.
- Reduce heat to medium-low and add in spicy miso sauce. Coat the pork in the sauce and let it simmer for a couple minutes until sauce is slightly reduced.
- In a pot with about 1.5 cups boiling water, add in ramen noodles and cook 2-3 minutes. Remove pot from heat, stir in seasoning and oil packets, and add baby bok choy to wilt with the broth.
- Transfer ramen to a bowl and assemble with toppings. Add about 1/2 cup of spicy miso pork, chopped green onion, bamboo shoots, a soft boiled egg, and garnish with red chili flakes & black sesame.
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