Spicy Ramen Soup with Pork, Miso, and Gochujang
If you love slightly spicy, flavorful soups, this spicy pork ramen might just become one of your new favorite dinners! The broth is made with miso, gochujang, and plenty of fresh ginger. Coconut milk gives it a creamy texture and just the right amount of heat.
The ground pork is browned until slightly crispy and mixed with soy sauce, gochujang, and a touch of maple syrup, making this soup even more delicious. Serve it with ramen noodles, a soft-boiled egg, fresh cilantro, and a sprinkle of chili crisp.
- Servings: 4 to 6
- Preparation time: 20 minutes
- Cooking time: 25 minutes
Good to know
- To brown and slightly crisp the pork, cook it for a few minutes without stirring. This allows it to develop a nice color.
- Add the miso toward the end of cooking, once the soup has stopped boiling. First, dissolve the miso in a little hot broth to make it easier to stir in and preserve its flavor.
- The heat level of gochujang and chili crisp can vary considerably depending on the brand. I recommend starting with the listed amounts, then adjusting the heat just before serving.
- To prevent the noodles from getting soggy, cook them separately and add them to the bowls just before serving. This will help them retain a better texture.
Frequently asked questions
Gochujang is a spicy, slightly sweet, fermented Korean chilli paste that is rich in umami. It can be found in Asian grocery stores and the international foods section of many supermarkets.
Yes! Both ground chicken and ground beef work well. For a vegetarian version, brown some extra-firm tofu in a skillet and crumble it up.
It’s quite spicy, mainly due to the gochujang. To make it milder, leave out the fresh chilli pepper and chilli crisps, and reduce the amount of gochujang in the broth slightly.
Yes, you can prepare the broth and pork in advance and store them separately in the refrigerator for up to four days. I recommend cooking the noodles and preparing the eggs right before serving.
Both fresh and dried ramen noodles work perfectly. You can also use Asian wheat noodles, adjusting the cooking time according to the package instructions.
Ingredients
Crispy Pork
- 2 tablespoons (30 ml) vegetable oil of your choice
- 500 g ground pork
- 1 tablespoon (15 ml) soy sauce
- 2 teaspoons (10 ml) gochujang
- 2 teaspoons (10 ml) maple syrup
- 1/2 teaspoon (2.5 ml) curry powder
- 1/4 teaspoon (1.25 ml) salt
Ramen soup
- Vegetable oil (as needed)
- 2 tablespoons (30 ml) finely chopped fresh ginger
- 3 cloves of garlic, minced
- 1 chili pepper, chopped (optional)
- 3 green onions, thinly sliced
- 2 tablespoons (30 ml) tomato paste
- 2 tablespoons (30 ml) gochujang
- 1 398-ml can of coconut milk, well stirred
- 3 cups (750 ml) chicken or vegetable broth
- 3/4 teaspoon (3.75 ml) salt
- 2 tablespoons (30 ml) miso
- 1 tablespoon (15 ml) lime juice
- 2 teaspoons (10 ml) maple syrup
Assembly
- 300 g cooked ramen noodles
- 4 to 6 soft-boiled eggs
- Cilantro leaves
- Chili flakes, to taste
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Preparation
Crispy Pork
- Heat the oil in a large pot over medium-high heat. Brown the pork for 4 minutes, stirring occasionally and breaking up the meat with a wooden spoon. Add the remaining ingredients and mix well. Continue cooking for four minutes or until the pork is golden brown and slightly crispy. Remove the pork from the pot and set it aside on a plate.
Ramen soup
- In the same pot, add a little oil and reduce the heat to medium. Cook the ginger, garlic, and white parts of the green onions for two minutes, stirring frequently. Add the tomato paste and gochujang, cooking for an additional two minutes while stirring.
- Then, add the coconut milk, broth, and salt. Bring the mixture to a boil. Reduce the heat to medium-low, then let it simmer for about 10 minutes.
- In a small bowl, dissolve the miso in a little broth. Pour the mixture into the soup, then add the lime juice and maple syrup. Stir well.
Assembly
- Divide the noodles among bowls. Then, add broth, pork, an egg, a few cilantro leaves, and chili crisp, if desired.
