Few dishes can comfort the soul like a steaming bowl of Pork Ramen Noodle Soup. Originating from Japan, ramen is more than just a noodle soup — it’s an art form, a balance of textures, aromas, and flavors that come together in perfect harmony.

This version features a rich, savory broth infused with ginger, garlic, soy, and sesame, tender slices of braised or roasted pork, springy ramen noodles, and the star topping — a perfectly soft-boiled egg with a golden, jammy yolk.

Why I Love This Recipe

I love this recipe because it beautifully captures the essence of authentic ramen while remaining simple enough to make at home. The broth — slightly creamy, deeply savory, and aromatic — fills your kitchen with irresistible warmth.

The combination of textures — silky noodles, tender pork, crisp veggies, and molten egg — makes every bite unforgettable.

Why It’s a Must-Try Dish

This dish is a must-try because:

1. It delivers restaurant-quality ramen at home — no fancy ingredients needed.
2. It’s comforting, nourishing, and balanced.
3. It’s customizable for any taste or dietary preference.
4. The soft-boiled egg adds restaurant-level authenticity and decadence.
5. The broth — rich, flavorful, and umami-packed — is pure satisfaction in a bowl.

Preparation & Cooking Details

• Preparation Time: 25 minutes
• Cooking Time: 45 minutes
• Total Time: 1 hour 10 minutes
• Servings: 4 servings
• Calories: ~600 kcal per serving (varies with toppings and pork type)

Course & Cuisine

• Course: Main Course / Soup
• Cuisine: Japanese

Ingredients

For the Broth:

• 1 tbsp sesame oil
• 1 tbsp vegetable oil
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp soy sauce
• 1 tbsp mirin (or rice vinegar if unavailable)
• 1 tbsp miso paste (white or red)
• 4 cups chicken or pork broth
• 2 cups water
• 1 tsp chili paste or Sriracha (optional, for spice)

For the Pork:

• 1 lb (450 g) boneless pork shoulder or pork belly
• 2 tbsp soy sauce
• 1 tbsp brown sugar
• 1 tbsp rice vinegar
• 1 tbsp honey or hoisin sauce
• 1 tbsp vegetable oil

For the Ramen Bowl:

• 4 packs ramen noodles (discard seasoning if using instant)
• 2 soft-boiled eggs (see below)
• ½ cup green onions, sliced
• 1 cup baby spinach or bok choy, blanched
• ½ cup corn kernels (optional)
• ½ cup sliced mushrooms
• 1 sheet nori (seaweed), cut into strips
• 1 tbsp toasted sesame seeds for garnish

Cooking Directions

Step-by-Step Preparation Method

Step 1: Prepare the Pork

1. In a small bowl, combine soy sauce, brown sugar, rice vinegar, and honey.
2. Rub this mixture all over the pork.
3. Heat vegetable oil in a pan over medium-high heat.
4. Sear the pork for 3–4 minutes on each side until golden brown.
5. Add ½ cup of water, cover, and reduce heat to low.
6. Simmer for 30–40 minutes, flipping occasionally, until tender and glazed.
7. Slice thinly and set aside.

(Alternatively, you can use leftover roasted pork or pulled pork for quicker prep.)

Step 2: Make the Broth

1. In a large pot, heat sesame oil and vegetable oil over medium heat.
2. Add garlic and ginger, sauté for 1 minute until fragrant.
3. Stir in soy sauce, mirin, and miso paste, mixing until combined.
4. Pour in chicken/pork broth and water.
5. Bring to a boil, then lower heat and simmer for 20–25 minutes.
6. Adjust seasoning — add salt, pepper, or chili paste to taste.

Step 3: Cook the Soft-Boiled Eggs

1. Bring a small pot of water to a gentle boil.
2. Lower eggs into the water and cook for 6½ minutes.
3. Transfer immediately to an ice bath for 5 minutes.
4. Peel carefully and slice in half just before serving.

(Pro tip: Use eggs that are a few days old — they peel more easily.)

Step 4: Cook the Ramen Noodles

1. In another pot, bring water to a boil.
2. Add ramen noodles and cook for 2–3 minutes (or as per package instructions).
3. Drain and rinse lightly with warm water to prevent sticking.

Step 5: Assemble the Ramen Bowls

1. Divide noodles evenly among 4 large bowls.
2. Pour hot broth over the noodles.
3. Arrange slices of pork, soft-boiled egg halves, bok choy, mushrooms, and corn on top.
4. Garnish with green onions, nori strips, and sesame seeds.
5. Serve immediately while steaming hot.

How to Serve

Serve ramen in deep bowls to keep it warm longer. Add a drizzle of chili oil, a dash of soy sauce, or a sprinkle of toasted sesame for added flavor. Pair it with:

• Japanese gyoza dumplings or tempura vegetables
• A side of pickled radish or kimchi for tang
• Green tea or iced matcha latte for a refreshing contrast

Recipe Tips

1. Don’t rush the broth — simmering builds depth of flavor.
2. Soft-boil the eggs perfectly — use an ice bath immediately after boiling.
3. Use miso paste wisely — add it after the heat is reduced to avoid bitterness.
4. Customize toppings — mushrooms, bamboo shoots, tofu, or chili oil make great additions.
5. Cook noodles separately — to prevent them from soaking up too much broth.

Variations

1. Spicy Pork Ramen: Add extra chili paste, Sriracha, or a spoon of gochujang for heat.
2. Shoyu Ramen: Use soy sauce as the dominant flavor for a lighter, clearer broth.
3. Tonkotsu-Style Ramen: Use pork bones simmered for 6+ hours for an ultra-creamy broth.
4. Vegetarian Ramen: Replace pork with tofu or mushrooms and use vegetable broth.
5. Miso Ramen: Add more miso paste for a thicker, umami-rich broth.

Freezing & Storage

• Refrigeration: Store the broth separately from noodles and toppings for up to 3 days.
• Freezing: Freeze broth and cooked pork (without noodles or eggs) for up to 2 months.
• Reheating: Warm the broth on the stove and add fresh noodles and toppings before serving.
• Avoid freezing eggs and noodles, as they lose texture.

Special Equipment Needed

• Large stockpot (for broth)
• Medium saucepan (for eggs or noodles)
• Tongs and slotted spoon
• Sharp knife (for slicing pork)
• Fine-mesh strainer (optional, for clear broth)

Frequently Asked Questions (FAQ)

Q1. Can I use instant ramen noodles?
A: Yes! Just discard the seasoning packet and use the noodles — they work perfectly.

Q2. Can I make this broth ahead of time?
A: Absolutely. Broth can be made 2–3 days ahead and stored in the fridge.

Q3. What’s the best cut of pork for ramen?
A: Pork belly gives rich flavor, while pork shoulder offers tender meat and leaner texture.

Q4. How do I make it less salty?
A: Use low-sodium soy sauce or dilute broth with a bit of water.

Q5. How can I make it gluten-free?
A: Use tamari instead of soy sauce and gluten-free rice noodles.

Conclusion

Pork Ramen Noodle Soup with Soft-Boiled Egg is more than a meal — it’s an experience. The silky broth, tender pork, chewy noodles, and that perfect jammy egg come together in a symphony of flavor that soothes, satisfies, and nourishes.

Whether you’re chasing the comfort of a classic ramen shop or cooking for someone special, this dish will always impress. Warm, rich, and layered with love — it’s a bowl of happiness you’ll want to make again and again.