Waitrose and Partners
Miso pork ramen

Miso pork ramen

Throw any vegetables you like into this versatile noodle soup. Broccoli, shiitake mushrooms and edamame beans all work well.

5 out of 5 stars(1) Rate this recipe
  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook35 mins
  • Total time45 mins

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  • 400g Waitrose Slow Cooked Pork Shoulder with Miso Maple Glaze
  • 235g pack pak choi
  • 2 large British Blacktail Free Range Eggs
  • 250g itsu Ramen Noodles
  • 2 x 500g Cooks' Ingredients Fresh Chicken Stock
  • 190g jar Cooks' Ingredients Ramen Paste
  • 1 tsp soy sauce (optional)
  • 1 Essential lime, juice
  • 4 salad onions, finely sliced


  1. Preheat the oven to 200°C, gas mark 6. Cook the pork according to pack instructions. Meanwhile, bring a large saucepan of salted water to the boil. Halve the pak choi lengthways and add to the pan; simmer for 3 minutes, then set aside on kitchen paper.

  2. Simmer the eggs in the same water for 7 minutes, then scoop out and put in a bowl of cold water; once cool enough to handle, peel and halve. Meanwhile, bring another saucepan of salted water to the boil, then add the noodles and simmer for 4 minutes. Drain in a sieve and rinse thoroughly with cold water. Divide the noodles and pak choi among 4 large bowls.

  3. When the pork is ready, shred the meat using 2 forks. Put the chicken stock, ramen paste and soy sauce (if using) into a clean saucepan, whisk together, bring to the boil, then add the lime juice. Pour the broth over the noodles. Top each bowl with shreddedpork, ½ an egg and a scattering of salad onions.

Cook’s tip


Cooks’ Ingredients Ramen Paste

This flavour-packed paste is made with miso, toasted sesame oil and ginger. It’s great as a marinade for meat and fish, or tossed through noodles as a sauce.


Typical values per serving when made using specific products in recipe


2,001kJ/ 475kcals



Saturated Fat












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5 out of 5 stars1 rating