Easy Eats: Pork Miso Ramen

2:20 pm on 22 May 2024
Pork miso ramen

Sam Parish's pork miso ramen bowls will warm you up from the inside out. Photo: Sam Parish

Here's a delicious and comforting bowl of pork and miso ramen - perfect for a quick, tasty meal on a cold, grey day.

Serves 4 / Prep time: 15 minutes / Cook time:15 minutes


  • 350g pork mince

  • 2 tsp peanut chilli oil, plus extra to serve

  • ½ tsp Chinese five spice

  • 1 Tbsp sesame oil

  • 2 garlic cloves, finely grated (or 2 tsp paste)

  • 2cm ginger, finely grated (or 1 Tbsp paste)

  • 1 red onion, finely chopped (can substitute with green onions)

  • 1 Tbsp hoisin sauce

  • 1/3 cup (80ml) sake or mirin cooking wine

  • 1 litre chicken stock

  • 1 broccoli, cut into florets

  • 1 Tbsp soy sauce

  • 1 heaped Tbsp miso paste

  • 2 cups frozen corn

  • 200g dried ramen noodles

  • 4 hard-boiled eggs, sliced English spinach and chilli oil, to serve (optional)


Put the pork mince, chilli oil, five spice, sesame oil, garlic, and ginger in a wide saucepan over high heat. Cook, using a fork to break up the mince, until it begins to sizzle.

Add the chopped onion and continue to cook, stirring regularly, for 4-5 minutes or until browned.

Add the hoisin sauce and cook for a further 2 minutes to caramelise slightly.

Remove ¾ of the mince and set aside in a bowl.

Prepare the broth: Add the cooking wine to the pan and use it to deglaze, scraping with a wooden spoon to release all the flavour. Add the chicken stock, broccoli, soy sauce, miso paste, and 1 litre (4 cups) of water. Slowly bring to a boil.

Once boiling, add the frozen corn and ramen noodles. Cook as per packet instructions (approximately 4 minutes).

To assemble the ramen: Divide the noodles and broccoli between four bowls. Spoon over the hot broth.

Top with the reserved pork mince, crumbled boiled egg, if using, and sliced spinach.

Drizzle with extra chilli oil to serve.


An image of Christchurch-based food writer and chef Sam Parish. Sam is wearing a brown and white checked jumpsuit and sitting next to a stack of cookbooks.

Photo: Sam Parish

Sam Parish is a Christchurch-based chef, writer and food stylist. Her food philosophy is ‘maximum of flavour, minimum of fuss’ (MOFMOF), which means she’s all about cooking smarter, not harder. She’ll be sharing delicious, fast, family-friendly food ideas every Wednesday (after road-testing them on her own whānau, of course). Sam’s first book, Cook Me is out now.

From Afternoons

Find a Recipe

or browse by title

What's in Season - March




  • Angelica
  • Basil
  • Borage
  • Chives
  • Dill
  • Horseradish leaves
  • Lemon balm
  • Lovage
  • Nasturtium
  • Marjoram
  • Oregano
  • Sage
  • Salad burnet
  • Savory
  • Thyme
  • Verbena
  • Vietnamese mint