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
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!
Ingredients
- 2 onions, minced
- 6 garlic cloves, minced
- 2 tbsp minced or grated fresh ginger
- 1 tbsp 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 tbsp white miso, plus extra for serving
- 2 tbsp low-sodium soy sauce, plus extra for serving
- 1 tbsp mirin
- 1 tsp toasted sesame oil
- 2 scallions, sliced thin
- 1 tbsp sesame seeds, toasted
Instructions
- 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.
Notes
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 364Total Fat: 21gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 82mgSodium: 566mgCarbohydrates: 15gFiber: 3gSugar: 4gProtein: 31g
Nutrition information provided is an estimate from nutritionix.com. For specific health concerns, please put the recipe into your Dr recommended nutrition calculator.
Corlene
Sunday 15th of November 2015
Do you think bok choy instead of or with spinach would work? I love broth soups! Local place does a veggie noodle soup to die for. I have wanted to try to recreate but can't get the broth right. I am going to try yours.
Kita
Sunday 15th of November 2015
I think bok choy would be great in this. I would make sure that it has enough time to get nice and tender. This is good - but I don't think anything beats an authentic great soup. Those bone broths are amazing!!
Carol
Monday 2nd of November 2015
Could this be made vegetarian using shrimp instead of pork?
Kita
Sunday 15th of November 2015
You could make it with shrimp instead of pork, I would just add them as needed and not let them over cook. :)
Marcie
Wednesday 14th of March 2012
I make this all the time now! So good.
Tina
Tuesday 14th of February 2012
I made this today, and it was fabulous! My husband kept saying, "wow this is really good"! I will definitely be making this again! Thanks for an awesome recipe!
Michael
Saturday 11th of February 2012
Oh geez...raaammmmennnn!!!! Been hankering for the good stuff lately and the stuff in the restaurant is terribly expensive... never would have gone the slow cooker route, though, thank you very much. On to reading material;
My wife has got me hooked on the following -
Ilona Andrews - The Edge Series and the Kate Daniel's Series (itty bits of romance but a lot more hard core chick butt kickin')
Patricia Briggs - The Mercy Thompson Series
Jim Butcher - The Dresden Files Series
Rob Thurman - Cal Leandros Series
Shelly Laurenston - anything, it's all were-critter related. The "romance" is pretty spotty (but pretty graphic), but the characters and stories are hilarious.
Enjoy!!!