Go Back
–+ servings
Top view of a bowl of pork ramen with bean sprouts, herbs, pulled pork, carrots and other toppings
Print

Spicy Pulled Pork Ramen

Spicy pulled pork ramen made with homemade bone broth and aromatics like lemongrass and ginger will satisfy your hungry family and cure the cold weather blues. Use your leftover pulled pork and other favorite vegetables to create this soul satisfying bowl of noodle goodness.
Course Soups
Cuisine Asian
Keyword pork ramen, pulled pork ramen, spicy pork ramen
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Calories 655kcal
Author Laura Bashar | Family Spice

Ingredients

  • 1 lemongrass stalk
  • ¼ small onion sliced
  • 2 teaspoon extra virgin olive oil
  • ¼ teaspoon sesame oil
  • 3 garlic cloves sliced
  • 1- inch knob of ginger grated
  • 1 ½ tablespoon sake
  • 3 teaspoon miso
  • 2 teaspoon chile paste
  • 2 teaspoon soy sauce
  • 5 slices dried shiitake mushrooms
  • 6 cups pork broth
  • 1 teaspoon kosher salt
  • 12 oz dry ramen noodles
  • 4 soft boiled eggs
  • 1 cup shredded carrots
  • 1 cup bean sprouts
  • 1 cup shredded pork
  • 1 lime quartered
  • Handful of fresh herbs like cilantro or Thai basil

Instructions

  • Heat a large pot over high heat and add olive oil and sesame oil.
  • When the oil is hot, add the lemongrass and onions and cook until softened, about 5 minutes.
  • Stir in the garlic, ginger, miso, chile paste and cook for 2 minutes.
  • Pour in the pork broth, sake, soy sauce and dried shiitake mushrooms.
  • Bring the broth to a boil, then reduce the heat to low, cover, and cook for 30 minutes.
  • Using a slotted spoon or pour through a colander, remove and discard the solids and reserve the broth.
  • While the broth is simmering, bring another large pot to boil with kosher salt.
  • When water is boiling, add ramen noodles and cook until done per time on package directions.
  • Drain noodles and divide into 4 large bowls.
  • Ladle in strained ramen broth.
  • Add favorite toppings like soft boiled eggs, shredded carrots, bean sprouts, shredded pork, limes and herbs. Add more chile paste if you like it spicy!

Notes

This serves 4 large bowls or 6 small bowls of ramen soup.
Some more ideas to add to your ramen bowl:
  • Shredded cabbage
  • Assorted mushrooms like enoki, oyster, beech and maitake
  • Celery
  • Bok Choy
  • Radish sprouts
  • Fresh spinach
  • Dried seaweed
  • Bamboo shoots
  • Corn
  • Chile oil
  • Salmon roe
  • Green onions
  • Lime wedges
  • Kimchi
TO STORE: Store any leftover soup in an airtight container and refrigerate for up to 4 days.
TO FREEZE: You can also freeze leftovers. Transfer to a resealable bag or freezer safe container and freeze for up to 4 months.

Nutrition

Serving: 1bowl | Calories: 655kcal | Carbohydrates: 78g | Protein: 27g | Fat: 26g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 219mg | Sodium: 4399mg | Potassium: 482mg | Fiber: 4g | Sugar: 16g | Vitamin A: 4802IU | Vitamin C: 12mg | Calcium: 123mg | Iron: 6mg
QR Code linking back to recipe