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
Units
Scale
- 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