20 Flavorful Pork Ramen Recipes Spicy and Savory

Craving a steaming bowl of comfort with a kick? Look no further! Whether you’re a spice lover or a savory enthusiast, these 20 Flavorful Pork Ramen Recipes are here to transform your weeknight dinners into something extraordinary. From rich broths to fiery toppings, each bowl promises bold flavors and cozy satisfaction. Ready to slurp your way to happiness? Let’s dive in!

Spicy Miso Pork Ramen

This umami-packed ramen balances rich pork, fiery miso, and chewy noodles for a bowl that’s as comforting as it is bold.

Ingredients:

• 8 oz pork tenderloin, thinly sliced
• 2 tbsp neutral oil (like avocado or canola)
• 3 tbsp red miso paste
• 1 tbsp gochujang (Korean chili paste)
• 4 cups low-sodium chicken broth
• 2 tsp soy sauce
• 1 tsp grated fresh ginger
• 2 cloves garlic, minced
• 2 packs (3 oz each) instant ramen noodles (discard seasoning packets)
• 2 soft-boiled eggs, halved
• 1 cup fresh spinach leaves
• 1 tbsp toasted sesame oil
• 1 scallion, thinly sliced

Instructions:

1. Heat 2 tbsp neutral oil in a pot over medium-high. Add pork and sear until browned, 2–3 minutes per side. Transfer to a plate.
2. In the same pot, stir together 3 tbsp red miso paste, 1 tbsp gochujang, 1 tsp ginger, and 2 cloves minced garlic. Cook 1 minute until fragrant.
3. Pour in 4 cups chicken broth and 2 tsp soy sauce, scraping up browned bits. Simmer 10 minutes.
4. Add ramen noodles and cook 3 minutes until tender. Stir in spinach until wilted, 1 minute.
5. Divide into bowls. Top with pork, 2 soft-boiled eggs, and drizzle with 1 tbsp sesame oil. Garnish with scallions.

The magic here? Gochujang’s sweet heat melds with miso’s depth for a broth that’s complex but never overwhelming.

Tip: For extra richness, whisk a spoonful of miso into the soft-boiled egg yolks before adding to the bowl.

Tonkotsu Pork Ramen with Soft-Boiled Egg

This rich, creamy ramen is a labor of love—slow-cooked pork broth meets chewy noodles and a jammy egg for the ultimate comfort bowl.

Ingredients:

• 2 lbs pork neck bones
• 8 cups water
• 1 tbsp vegetable oil
• 4 cloves garlic, minced
• 1-inch ginger, sliced
• 2 tbsp soy sauce
• 1 tbsp mirin
• 1 tsp salt
• 4 oz fresh ramen noodles
• 2 soft-boiled eggs, halved
• 2 green onions, thinly sliced
• 1 sheet nori, torn

Instructions:

1. In a large pot, cover pork neck bones with water and bring to a boil. Skim foam, then reduce heat to a simmer. Cook uncovered for 6 hours, adding water as needed to keep bones submerged.
2. Heat vegetable oil in a skillet over medium. Add garlic and ginger; cook 1 minute until fragrant. Stir into broth with soy sauce, mirin, and salt. Simmer 30 minutes.
3. Strain broth through cheesecloth, discarding solids. Return to pot and keep warm.
4. Cook ramen noodles according to package. Divide among bowls, ladle hot broth over top, and garnish with soft-boiled eggs, green onions, and nori.

The magic here is in the broth—those long hours transform it into a velvety, collagen-rich base that clings to every noodle.

Tip: For extra creamy broth, use a blender to emulsify 1 cup of hot broth before straining.

Garlic Butter Pork Ramen

This rich, savory ramen combines tender pork with a garlicky butter broth—comfort food at its fastest and tastiest.

Ingredients

• 2 (5.6 oz) packs instant ramen noodles (seasoning packets discarded)
• 1 tbsp vegetable oil
• 12 oz pork tenderloin, thinly sliced
• 4 tbsp unsalted butter
• 6 garlic cloves, minced
• 1 tbsp brown sugar
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp chili flakes (optional)
• 4 cups low-sodium chicken broth
• 2 soft-boiled eggs, halved
• 2 green onions, thinly sliced

Instructions

1. Heat vegetable oil in a large pot over medium-high. Add pork and cook for 3–4 minutes until no longer pink. Remove and set aside.
2. In the same pot, melt butter over medium heat. Add garlic and sauté for 1 minute until fragrant. Stir in brown sugar, soy sauce, oyster sauce, and chili flakes (if using).
3. Pour in chicken broth and bring to a simmer. Add ramen noodles and cook for 3 minutes, stirring occasionally.
4. Return pork to the pot and simmer for 1 minute to warm through. Divide into bowls and top with eggs and green onions.

The magic here? The butter emulsifies into the broth, creating a velvety texture that clings to every noodle.

Tip: For extra depth, swap half the broth with dashi or add a splash of mirin with the soy sauce.

Shoyu Pork Ramen with Bamboo Shoots

This savory, umami-packed ramen balances tender pork with crisp bamboo shoots and a rich soy-based broth—perfect for a cozy weeknight dinner.

Ingredients

• 1 lb pork shoulder, thinly sliced
• 4 cups chicken broth
• 2 cups water
• 3 tbsp soy sauce
• 1 tbsp mirin
• 1 tsp brown sugar
• 2 garlic cloves, minced
• 1-inch ginger, grated
• 1 cup canned bamboo shoots, drained and rinsed
• 2 packs (3 oz each) ramen noodles (discard seasoning packets)
• 2 soft-boiled eggs, halved
• 1 green onion, thinly sliced
• 1 tsp sesame oil

Instructions

1. In a pot, combine chicken broth, water, soy sauce, mirin, brown sugar, garlic, and ginger. Bring to a simmer over medium heat.
2. Add pork shoulder and cook for 15 minutes, skimming off any foam. Stir in bamboo shoots and simmer for 5 more minutes.
3. Meanwhile, cook ramen noodles according to package instructions (about 3 minutes). Drain and divide between bowls.
4. Ladle the hot broth and pork over the noodles. Top with soft-boiled eggs, green onion, and a drizzle of sesame oil.

The magic here? The broth’s depth from simmering pork and bamboo shoots together—it’s a shortcut to restaurant-quality flavor without the fuss.

Tip: For extra richness, marinate the soft-boiled eggs in soy sauce for 10 minutes before serving.

Kimchi Pork Ramen with Tofu

This umami-packed ramen balances spicy, tangy kimchi with tender pork and silky tofu for a quick yet deeply satisfying meal.

Ingredients:

• 2 (3 oz) packs instant ramen noodles (discard seasoning packets)
• 1 tbsp sesame oil
• 8 oz ground pork
• 1 cup chopped kimchi, plus 2 tbsp kimchi juice
• 1 tbsp gochujang (Korean chili paste)
• 4 cups low-sodium chicken broth
• 1 tbsp soy sauce
• 1 tsp sugar
• 7 oz firm tofu, cubed
• 2 soft-boiled eggs, halved (optional)
• 1 green onion, thinly sliced

Instructions:

1. Heat 1 tbsp sesame oil in a pot over medium-high. Add ground pork and cook for 3 minutes, breaking it apart, until no pink remains.
2. Stir in 1 cup chopped kimchi and 1 tbsp gochujang; cook for 1 minute until fragrant. Pour in 4 cups chicken broth, 2 tbsp kimchi juice, 1 tbsp soy sauce, and 1 tsp sugar. Simmer for 5 minutes.
3. Add ramen noodles and tofu, simmering for 3 minutes until noodles are tender.
4. Divide into bowls. Top with eggs (if using) and green onion.

The magic here? The kimchi juice doubles as a shortcut flavor booster, adding tangy depth without extra prep.

Tip: For extra richness, swirl in a spoonful of butter just before serving.

Curry Pork Ramen with Vegetables

This cozy bowl of ramen packs a punch with fragrant curry-spiced broth, tender pork, and crisp veggies—perfect for a quick weeknight dinner with big flavor.

Ingredients:

• 1 tbsp vegetable oil
• 1 lb pork tenderloin, thinly sliced
• 1 tbsp curry powder
• 4 cups low-sodium chicken broth
• 1 tbsp soy sauce
• 1 tsp brown sugar
• 2 tsp grated ginger
• 2 garlic cloves, minced
• 2 cups sliced shiitake mushrooms
• 1 cup shredded carrots
• 2 (3-oz) packs ramen noodles (discard seasoning packets)
• 2 cups baby spinach
• 2 green onions, thinly sliced

Instructions:

1. Heat 1 tbsp vegetable oil in a large pot over medium-high. Add pork and 1 tbsp curry powder; cook 3–4 minutes until browned. Transfer to a plate.
2. In the same pot, add 4 cups chicken broth, 1 tbsp soy sauce, 1 tsp brown sugar, 2 tsp ginger, and 2 minced garlic cloves. Bring to a simmer.
3. Stir in mushrooms and carrots; cook 5 minutes until tender. Add ramen noodles and simmer 3 minutes, breaking them apart with a spoon.
4. Return pork to the pot along with spinach; cook 1 minute until wilted. Top with green onions.

The magic here? The curry powder toasts right on the pork, infusing every bite with warmth while keeping the broth light and slurpable.

Tip: Swap pork for chicken thighs or tofu for an equally tasty twist!

Chashu Pork Ramen with Green Onions

This rich, savory ramen features melt-in-your-mouth chashu pork and fresh green onions for a restaurant-quality bowl at home.

Ingredients:

• 1 lb pork belly, rolled and tied
• 1/2 cup soy sauce
• 1/4 cup mirin
• 1/4 cup sake
• 3 tbsp brown sugar
• 4 garlic cloves, smashed
• 1-inch ginger, sliced
• 2 packs (3 oz each) ramen noodles (discard seasoning packets)
• 4 cups chicken broth
• 2 soft-boiled eggs, halved
• 2 green onions, thinly sliced

Instructions:

1. Preheat oven to 275°F. In a pot, combine 1/2 cup soy sauce, 1/4 cup mirin, 1/4 cup sake, 3 tbsp brown sugar, garlic, and ginger. Simmer 5 minutes. Add pork belly and enough water to cover. Cover and braise in oven for 3 hours until tender.
2. Remove pork, chill for 1 hour (reserve broth), then slice into 1/4-inch pieces. Sear slices in a dry pan for 1 minute per side.
3. Cook ramen noodles according to package. Heat 4 cups chicken broth with 1 cup reserved braising liquid.
4. Divide noodles between bowls. Ladle broth over, then top with pork slices, soft-boiled eggs, and green onions.

The magic here? Braising the pork low-and-slow in that sweet-savory glaze gives it an irresistible caramelized crust when seared.

Tip: For extra flavor, marinate soft-boiled eggs in leftover braising liquid for 2 hours before serving.

Sesame Pork Ramen with Bok Choy

This cozy bowl of ramen balances rich sesame pork with crisp bok choy and springy noodles—perfect for a quick yet satisfying weeknight dinner.

Ingredients:

• 8 oz pork tenderloin, thinly sliced
• 2 tbsp soy sauce
• 1 tbsp toasted sesame oil
• 1 tbsp honey
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 1 tbsp vegetable oil
• 4 cups low-sodium chicken broth
• 2 baby bok choy, halved lengthwise
• 2 packs (3 oz each) instant ramen noodles (discard seasoning packets)
• 1 tbsp rice vinegar
• 1 tsp chili garlic sauce (optional)
• 2 soft-boiled eggs, halved
• 1 tbsp sesame seeds
• 2 green onions, thinly sliced

Instructions:

1. In a bowl, toss pork with 1 tbsp soy sauce, 1 tsp sesame oil, 1 tbsp honey, garlic, and ginger. Let marinate 10 minutes.
2. Heat vegetable oil in a large pot over medium-high. Cook pork until browned, 3–4 minutes. Remove and set aside.
3. Add chicken broth to the pot and bring to a simmer. Stir in 1 tbsp soy sauce, 1 tsp sesame oil, rice vinegar, and chili garlic sauce (if using). Add bok choy and cook until tender-crisp, 2–3 minutes.
4. Add ramen noodles and simmer until tender, 3 minutes. Divide among bowls, then top with pork, eggs, sesame seeds, and green onions.

The magic here? The pork’s sticky-sweet glaze doubles as a flavor booster for the broth, making every spoonful extra savory.

Tip: For softer eggs, simmer for 6 minutes, then plunge into ice water for easy peeling.

Spicy Szechuan Pork Ramen

This fiery, umami-packed ramen brings bold Szechuan flavors to your weeknight dinner with tender pork and chewy noodles in a rich, spicy broth.

Ingredients:

• 8 oz ramen noodles (fresh or dried)
• 1 tbsp vegetable oil
• 12 oz ground pork
• 3 cloves garlic, minced
• 1 tbsp grated ginger
• 2 tbsp Szechuan chili paste
• 1 tbsp soy sauce
• 1 tsp sugar
• 4 cups chicken broth
• 2 tsp rice vinegar
• 2 soft-boiled eggs, halved (optional)
• 1/4 cup sliced green onions

Instructions:

1. Heat 1 tbsp vegetable oil in a large pot over medium-high. Add ground pork and cook for 5 minutes, breaking it apart, until browned.
2. Stir in 3 cloves minced garlic, 1 tbsp grated ginger, and 2 tbsp Szechuan chili paste. Cook for 1 minute until fragrant.
3. Add 1 tbsp soy sauce, 1 tsp sugar, and 4 cups chicken broth. Simmer for 10 minutes, then stir in 2 tsp rice vinegar.
4. Meanwhile, cook ramen noodles according to package directions. Drain and divide between bowls.
5. Ladle the broth over noodles. Top with soft-boiled eggs (if using) and sliced green onions.

The magic here? The Szechuan chili paste infuses the broth with a slow-building heat that lingers, while the vinegar brightens every slurp.

Tip: For extra crunch, top with fried shallots or crushed peanuts.

Teriyaki Pork Ramen with Mushrooms

This cozy bowl combines tender pork, savory mushrooms, and a glossy teriyaki glaze with springy ramen noodles—perfect for a quick weeknight dinner with big flavor.

Ingredients:

• 8 oz pork tenderloin, thinly sliced
• 4 oz shiitake mushrooms, sliced
• 2 packs (3 oz each) instant ramen noodles (discard seasoning packets)
• 2 tbsp vegetable oil, divided
• 1/4 cup teriyaki sauce
• 1 tbsp honey
• 1 tsp grated ginger
• 2 cloves garlic, minced
• 2 cups baby spinach
• 1 tbsp toasted sesame seeds
• 2 green onions, thinly sliced

Instructions:

1. In a small bowl, whisk together 1/4 cup teriyaki sauce, 1 tbsp honey, and 1 tsp grated ginger. Set aside.
2. Heat 1 tbsp vegetable oil in a large skillet over medium-high. Add pork and cook for 3–4 minutes until browned. Transfer to a plate.
3. In the same skillet, heat remaining 1 tbsp oil. Add mushrooms and 2 cloves minced garlic; cook for 3 minutes until mushrooms soften.
4. Meanwhile, cook ramen noodles according to package directions (without seasoning). Drain and set aside.
5. Return pork to the skillet. Pour teriyaki mixture over and toss for 1 minute until glossy. Add spinach and stir just until wilted.
6. Divide noodles between bowls. Top with pork-mushroom mixture, then sprinkle with 1 tbsp sesame seeds and sliced green onions.

The magic here? The teriyaki glaze caramelizes slightly on the pork, adding a sticky-sweet depth that clings to every noodle.

Tip: For extra richness, stir a spoonful of the starchy noodle water into the skillet before adding the sauce.

Coconut Milk Pork Ramen with Lime

Coconut Milk Pork Ramen with Lime

This rich and tangy ramen combines tender pork with creamy coconut milk and a bright squeeze of lime—perfect for when you want something comforting but fresh.

Ingredients:

• 1 lb pork shoulder, thinly sliced
• 2 tbsp vegetable oil
• 4 cups chicken broth
• 1 (13.5 oz) can full-fat coconut milk
• 2 tbsp soy sauce
• 1 tbsp brown sugar
• 1 tbsp lime juice (plus extra wedges for serving)
• 1 tsp grated ginger
• 2 garlic cloves, minced
• 4 oz ramen noodles (discard seasoning packets)
• 1 cup sliced shiitake mushrooms
• 2 green onions, thinly sliced
• 1 tsp sriracha (optional)

Instructions:

1. Heat vegetable oil in a large pot over medium-high. Add pork shoulder and cook until browned, about 5 minutes.
2. Stir in garlic and ginger, cooking for 30 seconds until fragrant. Pour in chicken broth, coconut milk, soy sauce, brown sugar, and sriracha (if using). Simmer for 15 minutes.
3. Add shiitake mushrooms and ramen noodles, cooking for 4 minutes until noodles are tender.
4. Remove from heat and stir in lime juice. Top with green onions and serve with lime wedges.

The magic here is in the balance—silky coconut milk mellows the pork’s richness, while lime cuts through with a zesty punch.

Tip: For extra depth, sear the pork in batches to avoid overcrowding the pot.

Black Garlic Pork Ramen with Nori

This Black Garlic Pork Ramen with Nori is a rich, umami-packed bowl of comfort, with tender pork and deep, savory black garlic broth that’ll make you forget takeout ever existed.

• 8 oz pork tenderloin, thinly sliced
• 2 packs (3 oz each) instant ramen noodles (seasoning packets discarded)
• 4 cups chicken broth
• 2 tbsp black garlic paste
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 tsp grated ginger
• 1 soft-boiled egg, halved
• 1 sheet nori, cut into strips
• 2 green onions, thinly sliced

1. In a pot, heat 1 tsp sesame oil over medium-high. Add pork and sear until lightly browned, about 2 minutes per side. Remove and set aside.
2. In the same pot, add 4 cups chicken broth, 2 tbsp black garlic paste, 1 tbsp soy sauce, and 1 tsp grated ginger. Simmer for 5 minutes to blend flavors.
3. Add ramen noodles and cook for 3 minutes, stirring occasionally, until tender. Return pork to the pot just to warm through, about 1 minute.
4. Divide into bowls. Top with soft-boiled egg, nori strips, and green onions.

The magic here? The black garlic paste melts into the broth, creating a caramelized depth that’s sweet, earthy, and totally addictive.

Tip: For extra richness, stir in a spoonful of miso paste with the broth.

Sweet Chili Pork Ramen with Cabbage

This sweet and spicy pork ramen is a cozy weeknight winner, with crunchy cabbage adding fresh contrast to the rich broth.

Ingredients:

• 8 oz pork tenderloin, thinly sliced
• 2 tbsp vegetable oil, divided
• 3 tbsp sweet chili sauce
• 1 tbsp soy sauce
• 1 tsp grated ginger
• 2 cloves garlic, minced
• 4 cups chicken broth
• 2 cups shredded green cabbage
• 2 (3 oz) packs instant ramen noodles (discard seasoning packets)
• 2 green onions, thinly sliced
• 1 tbsp lime juice

Instructions:

1. Heat 1 tbsp vegetable oil in a large pot over medium-high. Add pork and cook until no longer pink, 3–4 minutes. Transfer to a plate.
2. Reduce heat to medium, add remaining 1 tbsp vegetable oil, ginger, and garlic. Cook 30 seconds until fragrant.
3. Pour in chicken broth, sweet chili sauce, and soy sauce. Bring to a simmer, then add cabbage and cook 2 minutes until slightly softened.
4. Add ramen noodles and simmer 3 minutes, breaking them apart with tongs. Stir in pork, lime juice, and half the green onions.
5. Divide into bowls and top with remaining green onions.

The magic here? The sweet chili glaze clings to the pork while the lime brightens every slurp. Tip: For extra crunch, top with fried wonton strips or sesame seeds.

Lemongrass Pork Ramen with Bean Sprouts

This fragrant ramen balances tender lemongrass pork with crisp bean sprouts for a quick yet deeply flavorful bowl.

Ingredients:

• 8 oz pork tenderloin, thinly sliced
• 2 tbsp vegetable oil, divided
• 2 tbsp minced lemongrass (fresh or jarred)
• 2 cloves garlic, minced
• 1 tbsp brown sugar
• 1 tbsp fish sauce
• 1 tbsp soy sauce
• 1/2 tsp red pepper flakes
• 2 cups fresh bean sprouts
• 2 packs (3 oz each) instant ramen noodles (seasoning packets discarded)
• 4 cups chicken broth
• 2 green onions, thinly sliced
• Lime wedges, for serving

Instructions:

1. In a bowl, toss pork with 1 tbsp vegetable oil, lemongrass, garlic, brown sugar, fish sauce, soy sauce, and red pepper flakes. Let marinate 10 minutes.
2. Heat remaining 1 tbsp oil in a pot over medium-high. Cook pork mixture 3–4 minutes until browned. Remove pork and set aside.
3. Add chicken broth to the same pot and bring to a simmer. Cook ramen noodles in broth for 3 minutes until tender.
4. Divide noodles and broth between bowls. Top with pork, bean sprouts, and green onions. Serve with lime wedges.

The lemongrass marinade infuses the pork with citrusy depth, while the raw bean sprouts add a refreshing crunch. Tip: For extra tang, stir a squeeze of lime juice directly into the broth.

Smoked Pork Ramen with Corn

This rich, smoky ramen balances tender pork with sweet summer corn for a bowl that’s hearty but fresh—perfect for lazy weekend lunches.

Ingredients

• 8 oz smoked pork shoulder, shredded
• 2 cups fresh corn kernels (from about 2 ears)
• 4 cups chicken broth
• 2 packs (3 oz each) instant ramen noodles (discard seasoning packets)
• 2 tbsp soy sauce
• 1 tbsp mirin
• 1 tsp smoked paprika
• 1 tbsp butter
• 2 soft-boiled eggs, halved
• 1 scallion, thinly sliced

Instructions

1. In a pot, melt 1 tbsp butter over medium heat. Add 2 cups corn kernels and sauté for 3 minutes until lightly charred. Remove half for garnish.
2. Pour in 4 cups chicken broth, 2 tbsp soy sauce, 1 tbsp mirin, and 1 tsp smoked paprika. Simmer for 10 minutes.
3. Add ramen noodles and cook for 3 minutes, stirring occasionally. Fold in shredded smoked pork shoulder to warm through.
4. Divide into bowls. Top with reserved corn, soft-boiled eggs, and sliced scallion.

The magic here? Smoked pork infuses the broth with depth, while fresh corn adds pops of sweetness to every slurp.

Tip: For extra smokiness, sear the corn in a cast-iron skillet until deeply charred before adding to the broth.

Pork Belly Ramen with Soft Tofu

This umami-packed ramen balances rich pork belly with silky tofu for a comforting bowl that’s restaurant-worthy but totally doable at home.

Ingredients

• 1 lb pork belly, sliced into ½-inch strips
• 2 tbsp neutral oil (like avocado or grapeseed)
• 4 cups chicken broth
• 2 tbsp soy sauce
• 1 tbsp brown sugar
• 1 tsp grated ginger
• 2 garlic cloves, minced
• 1 tsp sesame oil
• 2 (3-oz) packs instant ramen noodles (seasoning discarded)
• 7 oz soft tofu, cubed
• 2 green onions, thinly sliced
• 1 soft-boiled egg (optional, for serving)

Instructions

1. Heat neutral oil in a large pot over medium-high. Add pork belly and cook for 5 minutes per side until crispy. Transfer to a plate.
2. In the same pot, add chicken broth, soy sauce, brown sugar, ginger, and garlic. Simmer for 10 minutes, then stir in sesame oil.
3. Add ramen noodles and cook for 3 minutes until tender. Gently stir in tofu to warm through (about 1 minute).
4. Divide into bowls, top with pork belly, green onions, and egg (if using).

The magic here? Crispy pork belly melts into the broth, while the tofu adds a creamy contrast that makes every bite exciting.

Tip: For extra depth, char the pork belly lightly with a kitchen torch before serving.

Ginger Soy Pork Ramen with Carrots

This cozy bowl of ramen balances savory soy, spicy ginger, and tender pork for a weeknight-friendly meal that feels like a hug in a bowl.

Ingredients:

• 8 oz pork tenderloin, thinly sliced
• 2 cups low-sodium chicken broth
• 1 cup water
• 2 tbsp soy sauce
• 1 tbsp grated fresh ginger
• 1 tbsp honey
• 1 tsp sesame oil
• 2 medium carrots, julienned
• 2 packs (3 oz each) instant ramen noodles (discard seasoning packets)
• 2 green onions, thinly sliced
• 1 tsp toasted sesame seeds

Instructions:

1. In a pot over medium-high heat, combine chicken broth, water, soy sauce (2 tbsp), ginger (1 tbsp), and honey (1 tbsp). Bring to a simmer, then reduce heat to low and let steep for 5 minutes.
2. Add pork and carrots to the broth. Simmer gently for 4–5 minutes until pork is just cooked through.
3. Stir in ramen noodles and cook for 3 minutes, breaking them apart with tongs.
4. Remove from heat and drizzle with sesame oil (1 tsp). Divide into bowls and top with green onions and sesame seeds (1 tsp).

The magic here? The ginger-infused broth clings to every noodle, while the quick-cooked pork stays juicy. It’s faster than takeout but tastes like you simmered it all day.

Tip: For extra richness, swirl in a beaten egg during the last minute of cooking.

Five-Spice Pork Ramen with Bok Choy

This cozy ramen bowl balances rich five-spice pork with fresh bok choy and springy noodles—a quick weeknight meal with restaurant flair.

Ingredients:

• 8 oz pork tenderloin, thinly sliced
• 1 tbsp vegetable oil
• 1 tsp Chinese five-spice powder
• 1 tbsp soy sauce
• 1 tbsp honey
• 2 cloves garlic, minced
• 4 cups chicken broth
• 2 packs (3 oz each) instant ramen noodles (discard seasoning packets)
• 2 cups baby bok choy, halved lengthwise
• 2 soft-boiled eggs, halved (optional)
• 1 tbsp sesame seeds
• 1 green onion, thinly sliced

Instructions:

1. Heat 1 tbsp vegetable oil in a large pot over medium-high. Add pork and cook until no longer pink, 3–4 minutes. Stir in 1 tsp five-spice powder, 1 tbsp soy sauce, 1 tbsp honey, and 2 cloves minced garlic; cook 1 minute until fragrant.
2. Pour in 4 cups chicken broth and bring to a simmer. Add ramen noodles and 2 cups bok choy; cook 3 minutes until noodles are tender and greens wilted.
3. Divide into bowls. Top with soft-boiled eggs (if using), 1 tbsp sesame seeds, and sliced green onion.

The magic here? The five-spice powder caramelizes on the pork, creating little flavor bombs in every slurp.

Tip: For extra depth, char the bok choy in a dry skillet for 2 minutes before adding to the broth.

Tom Yum Pork Ramen with Shrimp

This bold, brothy ramen combines the tangy heat of tom yum with rich pork and plump shrimp—a restaurant-worthy bowl that comes together in under 30 minutes.

Ingredients

• 4 cups chicken broth
• 1 (14 oz) package fresh ramen noodles
• 1/2 lb boneless pork loin, thinly sliced
• 1/2 lb large shrimp, peeled and deveined
• 2 tbsp tom yum paste
• 1 tbsp fish sauce
• 1 tbsp lime juice
• 1 tsp sugar
• 1 cup sliced mushrooms
• 1/4 cup chopped cilantro
• 1 red chili, thinly sliced (optional)
• 1 tbsp vegetable oil

Instructions

1. Heat 1 tbsp vegetable oil in a pot over medium-high. Add pork and cook until no longer pink, 3 minutes. Remove and set aside.
2. In the same pot, stir 2 tbsp tom yum paste into 4 cups chicken broth and bring to a simmer. Add mushrooms and cook for 2 minutes.
3. Stir in 1 tbsp fish sauce, 1 tbsp lime juice, and 1 tsp sugar. Add shrimp and simmer until opaque, 2–3 minutes. Return pork to pot.
4. Meanwhile, cook ramen noodles according to package directions. Drain and divide between bowls.
5. Ladle hot broth, pork, and shrimp over noodles. Top with cilantro and chili (if using).

The magic here? The tom yum paste infuses the broth with instant depth—lemongrass, kaffir lime, and chili—while keeping prep simple.

Tip: For extra richness, swirl in a spoonful of coconut milk just before serving.

BBQ Pork Ramen with Pickled Radish

This smoky, tangy ramen is a flavor explosion—tender BBQ pork meets crunchy pickled radish in a rich broth that’s ready in under 30 minutes.

Ingredients:

• 2 packs (3 oz each) instant ramen noodles (seasoning packets discarded)
• 1 cup shredded cooked BBQ pork (store-bought or leftovers)
• 4 cups chicken broth
• 1 tbsp soy sauce
• 1 tbsp brown sugar
• 1 tsp sesame oil
• 1/2 cup thinly sliced radishes
• 2 tbsp rice vinegar
• 1 tsp granulated sugar
• 1/4 tsp salt
• 1 soft-boiled egg (halved)
• 1 green onion, thinly sliced

Instructions:

1. Pickle the radishes: In a small bowl, combine radishes, rice vinegar, granulated sugar, and salt. Toss and set aside for 15 minutes while you prep the ramen.
2. Simmer the broth: In a pot, heat chicken broth, soy sauce, brown sugar, and sesame oil over medium heat until steaming (about 5 minutes).
3. Cook the noodles: Add ramen noodles to the broth and simmer for 3 minutes, stirring occasionally, until tender.
4. Assemble: Divide noodles and broth between bowls. Top with BBQ pork, pickled radishes (drained), soft-boiled egg, and green onions.

The magic here? The quick-pickled radishes cut through the richness of the pork and broth, adding a bright crunch to every bite.

Tip: For extra depth, char the BBQ pork lightly in a skillet before adding it to the bowls.

Conclusion

With 20 delicious pork ramen recipes—from spicy to savory—there’s something here for every taste! Whether you’re craving bold heat or rich umami, these dishes are sure to satisfy. Try one (or a few!) and let us know your favorite in the comments. Loved this roundup? Share it on Pinterest so fellow ramen lovers can enjoy too. Happy cooking!