There's nothing this easy, spicy pork ramen recipe with noodles can't fix.

What you need to know before you start

You’ll need to set aside just 30 minutes to cook this dish from start to finish. As this quick recipe uses ready-made chicken stock and pre-packed dried noodles, there’s no need for costly equipment that may be associated with preparing ramen from scratch. 

Why is this the best spicy miso pork ramen recipe?

Traditional Japanese ramen recipes take hours, and even days, to cook. Chef, restaurateur and author Jamie Oliver’s version is prepped, cooked and served in 30 minutes. Despite the reduced cooking time, this pork ramen is loaded with full-bodied flavour thanks to the use of miso paste and good-quality stock, and doesn’t skimp on any of the toppings.

While you’ll often find braised pork belly, or chashu, as a popular ramen topping, our recipe uses pork mince, as it’s quick to cook while still imparting rich, porky flavour to the dish. 

What is the difference between miso and tonkotsu ramen?

Miso ramen gets its name from the use of miso paste combined with a meat or vegetable stock, resulting in a salty broth that’s balanced with hints of savouriness and tanginess. Tonkotsu ramen is rich, creamy and made from a pork bone broth to create a base that’s milky in appearance. While both types of ramens will use similar ingredients like noodles and toppings, the main difference lies with the broth. 

How do you eat ramen properly?

There is no one way to correctly eat ramen, however there are some etiquette rules you may want to follow, especially if you’re eating in a restaurant in Japan. Commonly eaten with chopsticks and a spoon, slurping your noodles is encouraged and is said to enhance the flavour of the dish. Eat in small, manageable mouthfuls and enjoy your bowl hot, but be careful not to burn yourself! 

What ingredients you’ll need 

Sunflower oil: Neutral in flavour, sunflower oil is used to brown the mince to add colour, flavour and richness.

Garlic: Cooked alongside the pork, chopped garlic brings a mild and sweet aroma.

Ginger: Warming and comforting, the spicy hit from ginger imparts heat and depth, adding umami notes to the broth. 

Pork mince: Rich and deeply savoury, this quick-to-cook protein adds complexity and texture for a well-rounded dish. 

Mirin: Sweet and tangy, this Japanese rice wine adds a subtle sweetness with umami qualities. It’s available from Asian grocers. Don’t substitute mirin seasoning, which is commonly found in supermarkets – mirin seasoning is based on glucose, and so is very sweet. Mirin is made from fermented rice. If you can’t find mirin, substitute Chinese rice wine (shaohsing).

Light soy sauce: Brown in colour and rich in taste with a distinct saltiness, light soy sauce is used to uplift the flavours of the pork mince. Note that light soy sauce is saltier than dark soy sauce, so keep this in mind when adding seasonings. 

Red miso paste: Red miso has a stronger umami flavour compared to other types of miso. Its nutty profile is the perfect addition to hearty broths. You can find this at Asian grocers and selected supermarkets.

Chilli paste: Chilli paste adds a touch of heat to the pork mince. You can also use sriracha, if you prefer.

Chicken stock: Use the best quality chicken stock available, or make your own. Stock creates the base of the broth, imparting a mild savouriness that’s flavoured by the pork mince, miso and sauces. 

Eggs: Soft-boiled eggs are added to the dish as a topping. They add texture and bite with a hint of richness from the jammy yolk. 

Ramen noodles: Dried ramen noodles are used in this dish as they’re inexpensive and readily available. The noodles are one of the most important components of the dish for adding body and texture. 

Pak choy: The freshness of pak choy balances the richness of the broth with its crunchy texture and cabbage-like flavour. You can also use bok choy. 

Bamboo shoots: Sweet and earthy in taste, bamboo shoots have a distinct crunch thanks to their firm texture. 

Long green shallots: Mild in flavour, long green shallots add sweetness and a touch of greenery for visual interest. 

Black (optional) and white sesame seeds: Sesame seeds have a lovely nuttiness and mild sweetness that complement the richness of the dish. Take the time to toast them to bring out their full flavour. If you love to sprinkle toasted sesame seeds over your food, you can buy already toasted sesame seeds from Asian grocers.

How to make jammy eggs for ramen

Soft-boiled with a rich and jammy yolk, eggs are one of the most popular toppings for a bowl of ramen. To achieve the perfect consistency, add your eggs to a pot of water on a rolling boil and cook for six minutes fully submerged. Remove and place in a bowl of iced water to immediately stop the cooking process until cool enough to handle before peeling and halving. 

How to store leftover ramen

When storing leftover ramen, it’s best to separate the broth from the noodles and the toppings. Place each element in individual airtight containers to prevent the noodles from absorbing extra liquid and turning soggy. Consume within 1-2 days. 

What to serve with Jamie Oliver’s spicy miso pork ramen

This spicy ramen is flavourful and large enough to be eaten on its own for a quick weeknight dinner, however you may want to serve it alongside smaller dishes and sides to complete your Japanese-inspired feast. Choose from the likes of eggplant tempura, tuna sashimi or beef gyoza and more. 

Drink pairings with Jamie Oliver’s spicy miso pork ramen

Make like the Japanese and pair your ramen with a refreshing beer to balance out the rich flavours of the broth. Choose a crisp Sapporo Lager, Asahi or Kirin.  

If you love Jamie Oliver’s spicy miso pork ramen recipe, try this 

From rice bowls to slurpable noodles, try our selection of Japanese recipes for dinner tonight:

• Chicken katsudon
• Hayden Quinn’s okonomiyaki with prawns
• Teriyaki salmon with udon noodles