Red Miso Pork Ramen
Silky ramen noodles in a bold red miso broth studded with quick-cooked pork and soft-boiled eggs. A weeknight ramen that tastes like it took hours but comes together in 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 520
- Protein
- 38g
Ingredients
- 10 oz pork tenderloin or pork loin, sliced 1/4-inch thick
- 8 oz ramen noodles (fresh or dried)
- 3 tbsp red miso paste
- 4 cups chicken broth
- 1 tbsp fresh ginger, minced
- 2 whole eggs
- 2 whole scallions, sliced (white + green separated)
Instructions
- 1
Bring a pot of salted water to a boil. Add eggs and cook for 6 minutes until soft-boiled, then transfer to ice water.
- 2
In the same pot, add broth and bring to a simmer. Whisk in red miso paste and minced ginger until smooth.
- 3
Add pork slices to the broth and stir for 2 minutes until just cooked through. Do not overcook.
- 4
Add noodles to the pot and cook until tender, about 3–4 minutes. Stir occasionally.
- 5
Peel and halve the soft-boiled eggs. Divide noodles and broth between bowls.
- 6
Top each bowl with an egg half and scallion greens. Drizzle with a touch of sesame oil if desired. Serve immediately.
Tools you’ll need
- large pot
- small bowl (for ice water)
- whisk
- two serving bowls
- knife and cutting board
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