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.

Angela Hartnett cooks this recipe for Nick Grimshaw and guest Massimo Bottura on episode 14, season 4 of Dish, the Waitrose podcast. It’s paired with Yering Station The Elms Pinot Noir.  

Discover all recipes prepared by Angela Hartnett on seasons 1-4 of the Dish podcast. Dish is available on Apple Podcasts, Spotify or wherever you get your podcasts.

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  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook35 mins
  • Total time45 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 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

Angela chooses to marinate fresh pork shoulder in miso paste before roasting it for at least 90 mins. If you’d like to save on prep time, use our ready-to-cook Waitrose Slow Cooked Pork Shoulder with Miso Maple Glaze instead. She thinly slices the pork once cold, then adds chicken stock to the cooking sauce to make a rich ramen broth packed with umami flavour. She cooks the noodles in the broth and serves in warmed bowls. 

And to drink...

Yering Station The Elms Pinot Noir, a silky-smooth red bursting with raspberry and cherry flavours that hails from the cooler climate of Victoria, Australia.


Typical values per serving when made using specific products in recipe


2,001kJ/ 475kcals



Saturated Fat












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