17 Delicious Pork Ramen Recipes for Every Season

Heat vegetable oil in a large pot over medium-high heat.

Add pork shoulder slices. Cook until browned, about 3 minutes per side. Tip: Don’t overcrowd the pot to ensure even browning.

Stir in garlic and ginger. Cook for 1 minute until fragrant.

Pour in chicken broth. Bring to a boil, then reduce heat to simmer.

Whisk in miso paste, soy sauce, and chili oil. Simmer for 20 minutes. Tip: Taste and adjust seasoning if necessary, but remember the flavors will intensify.

Cook ramen noodles according to package instructions. Drain and divide between bowls.

Ladle the broth and pork over the noodles. Tip: For extra flavor, let the noodles sit in the broth for a minute before serving.

Garnish with green onions and a soft-boiled egg half.

6 cups water

1 lb pork bones

1 tbsp salt

2 cloves garlic

1 inch ginger

4 oz ramen noodles

2 eggs

2 green onions

1 tbsp soy sauce

1 tsp sesame oil

In a large pot, bring 6 cups water to a boil over high heat.

Add 1 lb pork bones to the boiling water. Reduce heat to low and simmer for 12 hours, skimming off foam occasionally.

Peel and crush 2 cloves garlic. Slice 1 inch ginger. Add both to the pot after 6 hours.

After 12 hours, strain the broth into a clean pot. Discard solids.

Season broth with 1 tbsp salt. Keep warm over low heat.

In a separate pot, cook 4 oz ramen noodles according to package instructions. Drain and set aside.

Bring a small pot of water to a boil. Gently add 2 eggs and boil for 6 minutes for soft-boiled. Immediately transfer to ice water for 2 minutes, then peel.

Thinly slice 2 green onions.

Divide noodles between 2 bowls. Pour hot broth over noodles.

Halve the eggs and place on top of noodles. Sprinkle with green onions.

Drizzle each bowl with 1 tbsp soy sauce and 1 tsp sesame oil.

2 cups chicken broth

1 cup water

2 tbsp soy sauce

1 tbsp mirin

1 tsp sugar

1/2 lb pork loin, thinly sliced

2 packs ramen noodles

1/2 cup bamboo shoots, sliced

2 green onions, chopped

1 boiled egg, halved

In a pot, combine 2 cups chicken broth, 1 cup water, 2 tbsp soy sauce, 1 tbsp mirin, and 1 tsp sugar. Bring to a boil over high heat.

Reduce heat to medium. Add 1/2 lb pork loin slices. Simmer for 5 minutes until pork is cooked through.

While pork cooks, boil 2 packs ramen noodles in a separate pot for 3 minutes. Drain and set aside.

Add 1/2 cup bamboo shoots to the broth. Simmer for 2 minutes to warm through.

Divide noodles between two bowls. Ladle broth, pork, and bamboo shoots over noodles.

Garnish with 2 chopped green onions and 1 halved boiled egg per bowl.

1 lb pork belly, sliced into 1/2-inch pieces

4 cups chicken broth

2 cups water

2 tbsp garlic chili oil

2 green onions, sliced

1 soft-boiled egg, halved

Preheat oven to 375°F. Place pork belly slices on a baking sheet. Roast for 25 minutes until crispy.

In a pot, combine chicken broth, water, soy sauce, and mirin. Bring to a boil over high heat.

Add ramen noodles to the boiling broth. Cook for 3 minutes, stirring occasionally.

Divide noodles and broth into bowls. Top with crispy pork belly, garlic chili oil, green onions, and a soft-boiled egg half.

Tip: For extra crispy pork belly, pat dry before roasting. Tip: Adjust garlic chili oil to control heat level. Tip: Soft-boil eggs for 6 minutes for perfect consistency.

1 lb pork shoulder, sliced

2 tbsp vegetable oil

1 tbsp ginger, minced

2 cloves garlic, minced

1 cup pickled mustard greens

Add pork shoulder slices, browning each side for 3 minutes. Tip: Do not overcrowd the pot to ensure even browning.

Stir in minced ginger and garlic, cooking for 1 minute until fragrant.

Pour in chicken broth, soy sauce, mirin, and sugar, bringing to a boil.

Reduce heat to low, simmering for 20 minutes to infuse flavors. Tip: Skim off any foam for a clearer broth.

Meanwhile, cook ramen noodles according to package instructions, then drain.

Divide noodles between two bowls, topping with pork slices and broth.

Garnish with pickled mustard greens, green onions, and a soft-boiled egg. Tip: For the egg, boil for 6 minutes for a perfect soft boil.

1 tbsp vegetable oil

1 lb pork loin, thinly sliced

2 packs ramen noodles, seasoning discarded

1 cup sweet corn kernels

4 scallions, sliced

Heat 1 tbsp vegetable oil in a large pot over medium-high heat until shimmering.

Add 1 lb pork loin slices. Cook for 3-4 minutes per side until browned. Remove and set aside.

Pour 4 cups chicken broth and 2 cups water into the pot. Bring to a boil.

Add 2 packs ramen noodles. Cook for 3 minutes, stirring occasionally.

Stir in 1 cup sweet corn kernels and the cooked pork. Simmer for 2 minutes.

Remove from heat. Stir in 4 sliced scallions, 2 tbsp soy sauce, and 1 tsp sesame oil.

Tip: For extra flavor, char the corn kernels in a dry pan before adding.

Tip: Slice the pork against the grain for tender bites.

Tip: Garnish with extra scallions and a drizzle of sesame oil for presentation.

6 cups chicken broth

1 tbsp sesame oil

1 inch ginger, grated

2 cups bean sprouts

1 tbsp chili flakes

4 packs ramen noodles

Add pork slices. Cook until browned, about 3 minutes per side. Remove and set aside.

In the same pot, add garlic and ginger. Sauté for 30 seconds until fragrant.

Pour in chicken broth and soy sauce. Bring to a boil.

Add ramen noodles. Cook for 3 minutes, stirring occasionally.

While noodles cook, heat sesame oil in a pan over medium heat.

Add bean sprouts and chili flakes. Stir-fry for 2 minutes until slightly wilted.

Divide noodles and broth into bowls. Top with pork, spicy bean sprouts, and green onions.

2 leeks, sliced

8 oz mushrooms, sliced

2 soft-boiled eggs

1 tbsp green onions, chopped

Add pork loin slices. Cook until browned, about 3 minutes per side. Remove and set aside.

In the same pot, add chicken broth, water, soy sauce, sesame oil, garlic, and ginger. Bring to a boil.

Add leeks and mushrooms. Simmer for 5 minutes until vegetables are tender.

Return pork to the pot. Simmer for another 2 minutes to heat through.

Cook ramen noodles according to package instructions. Drain and divide into bowls.

Ladle the soup over the noodles. Top with soft-boiled eggs and green onions.

1 lb pork shoulder, sliced thin

1 tbsp chili oil

1 lime, juiced

1 tsp ginger, grated

Heat a large pot over medium-high heat. Add pork slices, browning each side for 2 minutes. Remove and set aside.

In the same pot, add garlic and ginger. Sauté for 1 minute until fragrant.

Pour in chicken broth, soy sauce, and chili oil. Bring to a boil, then reduce heat to simmer for 10 minutes.

Add lime juice to the broth. Stir well to combine.

Cook ramen noodles according to package instructions, then drain.

Divide noodles between two bowls. Ladle hot broth over noodles.

Top with browned pork slices, green onions, and egg halves.

4 cloves garlic, thinly sliced

1 tsp red pepper flakes

Heat chicken broth in a large pot over medium heat until simmering.

Add pork shoulder slices to the broth. Simmer for 15 minutes until pork is tender.

Stir in soy sauce and sesame oil. Keep broth warm on low heat.

Heat vegetable oil in a small pan over medium heat. Add garlic slices. Fry for 2 minutes until golden and crispy. Remove garlic chips and set aside.

Cook ramen noodles in boiling water for 3 minutes. Drain and divide into bowls.

Ladle hot broth and pork over noodles. Top with crispy garlic chips, green onions, and red pepper flakes.

4 cups pork broth

2 soft shell crabs

1 tsp ginger, minced

Heat pork broth in a pot over medium heat until it simmers, about 5 minutes.

Add ramen noodles to the broth. Cook for 3 minutes, stirring occasionally.

While noodles cook, heat vegetable oil in a pan over high heat. Add soft shell crabs. Fry for 2 minutes per side until crispy.

In a separate pot, boil water. Add eggs, cook for 6 minutes for soft-boiled. Cool in ice water, peel.

Stir soy sauce, sesame oil, and ginger into the broth. Taste and adjust seasoning if necessary.

Divide noodles and broth into bowls. Top with soft shell crab, halved eggs, and green onions.

4 cups all-purpose flour

1 lb pork shoulder

1 inch ginger, sliced

1 soft-boiled egg

1/2 cup corn kernels

In a large bowl, mix 4 cups all-purpose flour, 1 cup water, 2 eggs, and 1 tbsp salt to form a dough. Tip: Knead for at least 10 minutes for chewy noodles.

Cover the dough with a damp cloth and let it rest for 30 minutes.

Roll the dough into thin sheets and cut into noodles. Set aside.

Season 1 lb pork shoulder with salt and sear in a pot over medium-high heat until browned.

Add 6 cups chicken broth, 2 tbsp soy sauce, 1 tbsp sesame oil, 2 cloves minced garlic, and 1 inch sliced ginger to the pot. Simmer for 1.5 hours until pork is tender.

Remove the pork, shred it, and return to the broth.

Boil the homemade noodles in salted water for 2 minutes. Drain.

Divide noodles among bowls, ladle the broth and pork over, and top with 2 chopped green onions, 1 soft-boiled egg, and 1/2 cup corn kernels. Tip: For extra flavor, marinate the soft-boiled egg in soy sauce for 30 minutes before serving.