Ramen noodle soup is a comfort food favorite. This ramen recipe uses Japanese flavors to season tender pieces of pork, scallions, ginger, and spinach. Making the soup is easier than ever, because it's made in a slow cooker!
Soups can be an experience. Holding a warm bowl of broth and breathing in all of the flavors before that first spoonful. Taking the time to let yours simmer in the slow cooker for hours will only add to that tantalizing aroma.
And then there's Ramen.
For most of America, particularly the younger crowd, Ramen means fast and cheap. Grab a four pack for a dollar, or throw a "Cup of Noodles" into the microwave. It doesn't have to be that way. Ramen as an ultra fast convenience food does it a huge disservice. When you blend all of the spices together, and let it simmer in a meaty broth, Ramen can become something that you've never imagined. Refined, hearty, and so much better than microwaved.
If you want to try out more of my easy Asian themed recipes, these are sure to please your tasters!
Slow Cooker Asian Lettuce Cups and Thai Chicken Wings
Asian-Spiced Turkey Lettuce Wraps
Asian Pot Stickers
If you’ve tried my Japanese Pork Ramen Noodle Soup recipe or any other recipe on passthesushi.com please don’t forget to rate the recipe and let me know where you found it in the comments below, I love hearing from you! You can also follow along for more good eats and travel tips on Instagram @passthesushi & @girlcarnivore, Twitter & Facebook.
Slow Cooker Japanese Pork Ramen Noodle Soup
- 2 onions - minced
- 6 garlic cloves - minced
- 2 tablespoon minced or grated fresh ginger
- 1 tablespoon vegetable oil
- 8 cups low-sodium chicken broth
- 12 oz shitake mushrooms - stemmed and sliced thin
- 1 ½ lbs boneless country-style pork ribs - trimmed
- Salt and pepper
- 3 3- oz packages ramen noodles - flavoring packets discarded
- 6 oz baby spinach - about 6 cups
- 2 tablespoon white miso - plus extra for serving
- 2 tablespoon low-sodium soy sauce - plus extra for serving
- 1 tablespoon mirin
- 1 teaspoon toasted sesame oil
- 2 scallions - sliced thin
- 1 tablespoon sesame seeds - toasted
- Microwave onions, garlic, and oil in bowl, stirring occasionally, until onions are softened, about 5 minutes.
- Transfer to slow cooker.
- Stir broth and shitakes into slow cooker.
- Season pork with salt and pepper and nestle into slow cooker.
- Cover and cook until pork is tender, 6 to 8 hours on low or 5 to 7 hours on high.
- Transfer pork to cutting board, let cool slightly, thin shred into bite-sized pieces.
- Let soup settle for 5 minutes, then remove fat from surface using large spoon.
- Stir in noodles and spinach, cover and cook on high until noodles are tender, 3 to 8 minutes.
- Stir in shredded pork, miso, soy sauce, mirin and sesame oil, and let sit until heated through, about 5 minutes.
- Season with additional miso and additional soy sauce to taste. Serve with scallions and sesame seeds.
Nutritional informations provided as a courtesy and is only an approximatation. Values will changes based on ingredients used.
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