Miso Ramen with Teriyaki Pork

Kathy Williams


My son loves ramen. When I told him I was making a ramen soup he just looked at me. I did a lot of research on this subject and realize it is a soup that basically comes from what you have in the pantry. I bought the key ingredients from 2-3 recipes and then used what I had. The noodles are authentic ramen not the package that my son eats, although it would turn out just as well I believe. This is a good soup I will be making it again but with shrimp, or fish, or chicken. The list is endless.
I do recommend to use homemade stock.

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10 Min


20 Min


Stove Top


leeks, chopped, divided
inch fresh ginger peeled grated
3 clove
garlic, minced
6 c
mushroom broth
1/4 c
soy sauce, low sodium
1 Tbsp
sesame oil
4 Tbsp
awase miso paste
bulb of baby bok choy, chopped
2 c
sliced cooked pork
1/4 c
soy sauce, low sodium
1/4 c
mirin, sweet sake
3 Tbsp
teriyaki sauce
1 pkg
organic ramen noodles.

Directions Step-By-Step

In a large pot or dutch oven heat 1 tablespoon olive oil plus 1 teaspoon of sesame seed oil. Reserve 1/2 cup of chopped leeks for garnish. Add ginger, garlic and remaining leeks and cook until fragrant.
Add mushroom broth, soy sauce, and sesame oil. Bring to a boil. Stir in the Awase miso paste and dissolve. Add baby bok choy. Turn heat down to low to keep warm.
Cook ramen according to package. Meanwhile, combine soy sauce, mirin and pork together. Heat a non stick skillet with 1 tablespoon olive oil on med-high and add pork mixture. Cook until pork begins to crisp around the edges and liquid is gone. remove from heat and stir in the teriyaki sauce.
Divide noodles into bowls. Ladle miso soup over noodles.
Top each bowl with pork and leeks.

About this Recipe

Course/Dish: Pasta, Other Soups
Main Ingredient: Pork
Regional Style: Asian
Hashtags: #ramen, #pork, #miso paste