Warm up your winter evening with this Spicy Pork Ramen. Sweet potatoes create a creamy and hearty broth, while gochujang adds the perfect level of heat. This Japanese-style ramen features the delightful addition of cabbage and sake, making it a comforting and satisfying meal for those cold winter nights.
Recipe Contents
- Recipe walk-through
- Video
- Kitchen tools required
- Spotify playlists paired with this recipe
- Recipe FAQs
A quick note from Leandra: Winter is upon us (whether we like it or not) so cozy up to this comforting bowl of Spicy Pork Ramen! This non-traditional take on Japanese ramen brings together a rich and creamy sake infused sweet potato broth, thick and chewy Udon noodles, and a spicy kick from gochujang paste. Inspired by a memorable bowl of ramen in Osaka, Japan, this recipe is my twist on the mouthwatering experiences from my travels. Slurp away!
How to Make Spicy Pork Ramen
Watch the Video for Spicy Pork Ramen
Kitchen Tools Required
- Cutting board and knife
- 7 QT pot or Dutch oven
- Spatula
- Slotted spoon
- Stirring spoon
- Ladle
- Blender
FAQ
Can I make this vegetarian/vegan?
Absolutely! Below are my recommended vegan substitutions for this recipe:
– The pork can be substituted with 1 block (14oz) extra firm tofu, drained and pressed. Crumble the tofu with your hands before adding to the pot. Cook exactly as you would the pork. Since the tofu doesn’t contain natural fat, add an additional 1/2 tbsp sesame oil to the pot before cooking the vegetables.
– The chicken bone broth can be substituted with vegetable broth OR Vegetarian No-Chicken Broth.
What type of noodles should I use?
If your local grocery store doesn’t carry jumbo Udon noodles, you can purchase them online. Otherwise, I’d recommend checking out the Asian section in your grocery store and finding the thickest noodles in stock. Standard Udon noodles or Soba noodles will work great!
Why chicken bone broth?
Bone broth is naturally thicker and more rich than standard chicken broth due to the collagen and gelatin that releases from the bones. This lends to a rich and creamy broth base for the ramen.
What chili oil / chili crisp brands do you recommend?
There are SO many amazing chili oils out there, but these are my tried and true favorites that pair perfectly with this recipe:
– Chuannan Sichuan Oil with peanuts (I love the crunch and extra hot heat level from this oil)
– Momofuku Chili Crunch (always a crowd pleaser and typically found in most grocery stores)
– Fly by Jing Chili Crisp (excellent flavor and heat level)
Can I use an immersion blender instead of a standard blender?
Yes you can. Simply blend until you reach your desired consistency. I like to leave some of the vegetables whole for additional texture but feel free to blend completely. The texture is entirely up to you!
How do I store and reheat leftovers?
Allow the ramen to cool to room temperature, then transfer to an airtight container in the refrigerator for up to 5 days. Leftovers will reheat best on a stovetop or in the microwave. Simply heat the ramen to your liking.
Spicy Pork Ramen
- Total Time: 50 minutes
- Yield: 6 servings 1x
Description
Warm up your winter evening with this Spicy Pork Ramen. Sweet potatoes create a creamy and hearty broth, while gochujang adds the perfect level of heat. This Japanese-style ramen features the delightful addition of cabbage and sake, making it a comforting and satisfying meal for those cold winter nights.
Ingredients
- 1 lb ground pork
- salt + pepper to taste
- 1 tbsp chili oil / chili crisp (see FAQs above for my recommended brands)
- 1 tbsp sesame oil
- 1 yellow onion, diced
- 1/2 small head of cabbage, sliced thin
- 2 large sweet potatoes, peeled and diced
- 1/2 tbsp fresh grated ginger
- 2 tbsp gochujang paste
- 1 tbsp miso paste
- 3 tbsp soy sauce
- 1 tbsp maple syrup
- 1/4 cup sake (dry)
- 8 cups chicken bone broth
- 3 servings Udon noodles or any ramen noodles of your choice
- 1 bunch baby bok choy, leaves separated
Instructions
- Cook the pork: Heat a large pot or Dutch oven over high heat. Once hot, add the ground pork then use a spatula to break it apart as it cooks. Season with 1 tsp salt and 1/2 tsp pepper and continue cooking for about 5 minutes or until the pork is no longer pink. Turn off the heat, then transfer all but about 1/4 cup of pork to a paper towel lined plate using a slotted spoon.
- Fry the pork: Turn the heat to medium, then add 1/2 tbsp chili oil to the remaining pork. Fry the pork in the oil for about 2 minutes until golden and crisp, stirring constantly. Remove using a slotted spoon to a separate paper towel lined plate. Cover both plates with aluminum foil and set aside.
- Cook the veggies: Heat the same pot over medium-high heat, then add the sesame oil to the pork fat. Once the oil is hot, add the onion, cabbage, sweet potatoes and ginger, then season generously with 1 tsp salt and 1/2 tsp pepper. Continue cooking for about 7 minutes, stirring often until the vegetables begin to soften and brown.
- Add everything else then cook the noodles: Next, add the gochujang paste and miso paste to the pot and stir well until the vegetables are nicely coated. Cook for about 2 minutes then pour in the sake and stir well. Once most of the liquid has evaporated, add the soy sauce, maple syrup and chicken bone broth. Give everything a good stir then bring to a boil. Once boiling, reduce the heat to medium-low and let simmer uncovered for 10 minutes. Meanwhile, cook your noodles according to the package instructions. Strain and immediately rinse with cold water. Set aside.
- Blend the soup: Check that the sweet potatoes are cooked by piercing with a fork (they should break apart easily). Turn off the heat, then use a ladle to transfer about 1/2 of the soup to a blender. Blend on high for about 1 minute until smooth and creamy. Pour the blended soup back into the pot and bring to a gentle simmer on low heat.
- Finish it up and you’re done: Add the bok choy and cooked pork to the pot then give everything a good stir. Remove the pot from the heat and serve over a serving of noodles. Top with your favorite chili oil and green onions. Enjoy!
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 2 cups
- Calories: 570
- Sugar: 14g
- Sodium: 649g
- Fat: 22g
- Saturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 7g
- Protein: 24g
- Cholesterol: 54g
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