Pork and Mushroom Ramen

Sometimes we get tired of always cooking Greek, French and Italian – the trifecta of European cuisine! We’ve even dabbled in Mexican, whipped up some American southern comfort soul food, and even experimented with some Middle Eastern dishes, but what about Asian? On a recent ramen crawl that led us to restaurants all over the city, we were inspired and decided to try our hand at making ramen. We researched plenty of recipes, taking what we like from various ones and we came up with what we think is a pretty delicious pork and mushroom ramen soup recipe. Our only regret is that we didn’t have 12 hours to make authentic tonkotsu broth – but we did our best!

Pork and Mushroom Ramen


Pork and Mushroom Ramen

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 6
  • Difficulty: medium
  • Recipe type: Main


  • 4 eggs
  • ½ cup low sodium soy sauce
  • ¼ cup rice vinegar
  • 1 tbsp sugar
  • SOUP
  • Vegetable oil
  • 3 lbs boneless pork shoulder, chopped in big pieces
  • 1 white onion, thinly sliced
  • 4 green onions, chopped and separated
  • 226g shiitake mushrooms, sliced
  • 200g enoki mushrooms, chopped
  • 5 garlic cloves, minced
  • 1 ½ tbsp fresh ginger, grated
  • 6-8 cups low sodium chicken broth
  • 1 ½ tbsp chili garlic sauce
  • 1 tbsp oyster sauce
  • 1 tbsp fish sauce
  • 1/3 cup low sodium soy sauce
  • ¼ cup rice vinegar
  • 2-3 tbsp red miso paste
  • ¾ lbs baby bok choy, core removed
  • 400g ramen or yakisoba noodles
  • Cilantro
  • Bean sprouts


  1. RAMEN EGG: Mix soy sauce, rice vinegar and sugar, set aside
  2. Bring a pot of water to a boil, when boiling carefully lower eggs into the water. Cook eggs for 6-7 minutes, reduce the heat so the water is barely boiling.
  3. Place eggs in an ice bath for 3 minutes. Peel eggs and place in marinade, ensure that they are completely covered
  4. Leave eggs in marinade for four hours or overnight. If keeping longer than overnight remove from marinade and store in refrigerator. Eggs will reheat in ramen broth
  5. SOUP: On medium high heat, sear one side of the pork shoulder pieces until browned, for 4 minutes. Turn to the other side and do the same, do not crowd the pan. Set aside
  6. In the same pot, Cook the white onion and whites of the green onions in a large pot over medium high heat for 5 minutes. Add the mushrooms and sauté for 2-3 minutes. Add the garlic and ginger and stir fry for 30 seconds
  7. Add 6 cups of chicken broth, soy sauce, rice vinegar, oyster sauce, fish sauce, chili garlic sauce and red miso paste. Bring to a simmer. Taste and if necessary add the last 2 cups of chicken broth (or 2 cups of water) if you want a soup with lots of broth. Add remaining 1 tbsp of miso paste if you add more chicken broth or water
  8. Add the pork and simmer for 1 hour. Remove the pork and chop into bite size pieces. Set aside
  9. Cook ramen noodles according to package directions, strain and set aside
  10. Add the boy choy and cook for 3-5 minutes. Add the cooked ramen noodles
  11. Using a kitchen torch or on broil in your over, caramelize the pork that you’ll use per bowl of ramen
  12. Serve the ramen soup and top with ½ a ramen egg per bowl, the green from the green onions, cilantro and bean sprouts

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