Pork Ramen Noodle Bowls


You can either start this in the morning in the slow cooker or, if you forgot, cook it in the oven in the evening. Either way it is rich, delicious, hearty, and comforting.

Pork Ramen Noodle Bowls


  • 1.5 pound pork tenderloin, excess fat trimmed
  • 8 cups chicken stock
  • 3 Tbs. miso paste
  • 4 Tbs. soy sauce
  • 1 tsp fish sauce
  • 1 lime, juiced
  • 4 packages ramen noodles (save seasoning packets for another use)
  • 4 cups baby spinach


  • thinly sliced radishes
  • julienned carrots
  • hardboiled eggs
  • sliced scallions
  • lime wedges
  • sambal oelek or sriracha
  • crushed peanuts or cashews
  • sesame oil drizzle at the very end


  1. Preheat your oven to 450.
  2. Heat a little olive oil in a cast iron skillet.
  3. Season the pork all over with salt and pepper.
  4. Sear the pork in the pan, until browned on all sides.
  5. Then slide the pan into the hot oven and roast for 15-20 minutes.
  6. Flip the meat at the 7-10 minute mark.


  1. Add the chicken stock to a slow cooker.
  2. Season the pork all over with salt and pepper.
  3. Add pork to the slow cooker.
  4. Cook on low about 6-8 hours.
  5. Remove pork and let rest for about 10 minutes.
  6. Shred and chop into bite-sized pieces.
  7. To a large pot or slow cooker, add the chicken stock, miso paste, soy sauce, fish sauce and lime juice.
  8. Bring to a simmer.
  9. Add the noodles and cook until al dente, just a few minutes.
  10. Add the spinach and cook until wilted, about a minute.
  11. Using tongs, divide the noodles among 4 bowls, then ladle the broth over them.
  12. Nestle the shredded pork right on top of the soup.
  13. Garnish with as much or as little of the toppings as you what.
  14. Finish with a tiny drizzle of sesame oil.


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