Ground Pork Ramen
This Ground Pork Ramen recipe is a clean, brothy noodle bowl made with savory pork, fresh ginger, bok choy, and brown rice ramen noodles. It’s a better-than-takeout dinner that’s ready in about 30 minutes!
I grew up eating Top Ramen and Cup of Noodles like the majority of people, and while I loved them in my youth, my tastes have definitely evolved since then. 🙂
This Ground Pork Ramen recipe is the way I enjoy my ramen today. Traditional Japanese ramen often involves long-simmered broths and carefully layered toppings. This version isn’t meant to be authentic — it’s a quick, vegetable-forward noodle bowl inspired by those flavors. The goal is a lighter, weeknight-friendly ramen that still satisfies those cozy ramen cravings.
It starts with ground pork, which adds a ton of flavor, and shiitake mushrooms for earthy depth. Carrots, green onion and bok choy keep everything fresh and vegetable-forward.
Instead of using a seasoning packet, the broth starts with chicken stock layered with garlic, fresh ginger, red pepper flakes, coconut aminos, sesame oil, and rice wine vinegar for brightness. The result is clean and broth-y — not thick or stew-like.
I love using brown rice ramen noodles for a whole grain, gluten-free alternative, but any variety will work well here.
The toppings are the finishing touches that really make the bowl. Soft boiled eggs, scallions and black sesame seeds are my toppings of choice, but the sky is really the limit here.
This quick ramen recipe is simple, nourishing, and feels a little special without being complicated. It’s exactly what I want when I’m craving take-out on a busy weeknight. 🙂
Why you’ll love this recipe
- Clean, brothy base. Light but layered with ginger, sesame oil, rice wine vinegar and coconut aminos.
- No seasoning packets. Just real ingredients.
- Vegetable-forward. I love my ramen with shiitake mushrooms for earthy depth, along with carrot, green onion, and bok choy for plenty of fresh vegetables.
- High-protein dinner. Ground pork and a jammy or soft boiled egg make it extra satisfying.
- Naturally gluten-free option. There are many gluten-free ramen noodles on the market, such as the brown rice and millet noodles by Lotus Foods.
- Flexible. This recipe is customizable with your favorite protein source, vegetables and toppings.
Recipe ingredients
- Ground pork. Adds rich, savory flavor and makes the broth very satisfying. Substitute with ground turkey or chicken.
- Garlic & fresh ginger. These aromatics add a ton of flavor to the broth.
- Green onions (scallions) – The white/light green parts flavor the broth; the dark greens are used for garnish. Sub with shallot or half of a yellow onion.
- Shiitake mushrooms. Add earthy depth and natural umami. Substitute with cremini or baby bella mushrooms.
- Carrot. Adds sweetness and color. Good substitutes are red or yellow bell pepper or shredded cabbage.
- Bok choy. Adds texture and nutrition. Sub with Napa cabbage or baby spinach as desired.
- Chicken stock. Use low-sodium to control the amount of sodium or prepare my homemade chicken stock. Substitute with vegetable broth.
- Coconut aminos. Adds savory depth with a subtle sweetness. Substitute with tamari or low-sodium soy sauce.
- Rice wine vinegar. The acidity brightens the broth and keeps it balanced. Substitute with fresh lime juice.
- Toasted sesame oil. Adds nutty richness. Add a drizzle more over the top when serving as desired.
- Red pepper flakes. Add 1/4 teaspoon for mild spicy flavor, and 1/2 teaspoon or more to make it extra spicy.
- Ramen noodles. Any variety of ramen noodles works here, including wheat, rice, or gluten-free noodles. I love using Lotus Foods Brown Rice and Millet noodles as they have a subtle nutty flavor, they’re whole grain and gluten-free.
- Eggs. Optional but highly recommended as they add richness and make the ramen even more satisfying. See my post on how to make hard boiled eggs to find out the cooking times for jammy eggs, soft boiled or hard boiled eggs. These can be made in advance.
- Black sesame seeds & scallion greens – Simple garnishes that add crunch and freshness.
Optional Flavor Boost
- White miso (1-2 tablespoons). Whisk into a little hot broth and stir in at the end for extra umami depth. It adds subtle richness without making the soup heavy.
See the recipe card below for the full list of ingredients and quantities.
How to make homemade ramen with pork
Making homemade ramen is so much easier than you think! This version is very approachable, yet delivers all of the flavors of your favorite take-out.
Some ramen recipes crisp the pork and cook the noodles separately before assembling the bowls. You can absolutely do that here, but this recipe keeps things simple for a fast weeknight dinner.
Pro tip: The noodles will absorb the broth as it stands, so add more liquid as necessary. Cook and store the broth and noodles separately to keep the ramen from absorbing the liquid and becoming mushy as desired.
See the recipe card below for full instructions.
Tips for success
- Brown the pork well for the best flavor.
- Simmer gently to keep the broth clean and clear.
- Add extra stock if the broth reduces too much.
- Add vinegar at the end so the flavors stay vibrant.
Recipe Variations
- Swap ground turkey or chicken for pork.
- Add baby spinach instead of bok choy.
- Stir in a teaspoon of fish sauce for extra umami.
- Make it spicier by topping it with chili oil.
- Whisk 1 tablespoon of white miso into a little hot broth and stir in at the end for extra umami depth. It adds subtle richness without making the soup heavy.
- Omit the ground pork and use vegetable broth, then bulk up the soup with extra mushrooms and vegetables. For a fully vegan version, omit the egg and consider adding edamame or cubed tofu for protein.
Recipe FAQs
Yes, but keep in mind that the ramen noodles will absorb the liquid and can become overly soft over time. This will vary based on the brand and type of noodles that you use.
If you plan to make this recipe in advance or use it for meal prep, I recommend cooking and storing the noodles separately from the broth. The noodles will absorb the broth over time and become overly soft.
It can be depending on the type of noodles that you use. Use brown rice and millet ramen noodles, or other gluten-free noodles, and be sure your coconut aminos or tamari are gluten-free.
The broth freezes well, but the noodles do not. Freeze the broth separately and cook fresh noodles when ready to serve.
Yes. Whisk 1 tablespoon white miso (add more as desired) with a little hot broth and stir it in at the end for extra umami depth.
Omit the ground pork and use vegetable broth and bulk up with more mushrooms and veggies as desired. For a fully vegan version, omit the egg and consider adding edamame or baked tofu for protein.
Storage
Store broth and noodles separately in airtight containers for up to 3 days to prevent the noodles from becoming overly soft or mushy.
More take-out inspired recipes you’ll love:
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Ground Pork Ramen
Ingredients
- 2 tablespoons sesame oil divided
- 1 lb. ground pork sub with ground chicken or turkey
- 8 ounces sliced shiitake mushrooms sub with cremini mushrooms
- 1 large carrot chopped or cut into thick matchsticks
- 2 heads bok choy halved and sliced; reserve dark green tops for the end of cooking
- 3 green onions sliced thinly on the bias; reserve dark green scallions for serving
- 3 cloves garlic minced
- 1 tablespoon freshly grated ginger
- 1/4 teaspoon red pepper flakes
- 4 cups low sodium chicken stock
- 3 tablespoons coconut aminos sub with tamari or low sodium soy sauce; see note 2
- 2 tablespoons rice wine vinegar substitute with mirin; see note 3
Ramen toppings, optional
- soft boiled eggs, black sesame seeds
Instructions
- Heat 1 tablespoon of sesame oil in a Dutch oven or large pot over medium heat. Add ground pork, break into chunks, and cook for 3 minutes. Add the remaining tablespoon of sesame oil along with the mushrooms, carrot, and white and light green parts of the bok choy and green onion. Cook for 5-6 minutes until mushrooms are browned and have released their liquid. Reserve the dark green leaves of the bok choy for the end of cooking, and the dark green scallions for topping. Add the garlic, ginger and red pepper flakes and cook for 30 seconds longer.2 tablespoons sesame oil, 1 lb. ground pork, 8 ounces sliced shiitake mushrooms, 1 large carrot, 2 heads bok choy, 3 green onions, 3 cloves garlic, 1 tablespoon freshly grated ginger, 1/4 teaspoon red pepper flakes
- Add the chicken stock and coconut aminos and bring to a boil. Add the ramen noodles and cook according to package instructions, about 4 minutes. Remove from heat and stir in the rice wine vinegar dark green bok choy leaves until wilted and taste and adjust seasoning as desired. Note: If you intend to use this recipe for meal prep, cook and store the noodles separately. This will keep the broth clear and ramen noodles from becoming overly soft.4 cups low sodium chicken stock, 3 tablespoons coconut aminos, 2 tablespoons rice wine vinegar
- Serve topped with jammy 6-minute jammy eggs or soft boiled eggs, sesame seeds and scallions. Enjoy!soft boiled eggs, black sesame seeds
Notes
- Pro tip: If you are making this recipe for meal prep or plan to have leftovers, I recommend cooking and storing the ramen noodles separately as they will absorb the liquid over time and become overly soft. Â
- Coconut aminos are milder in flavor than soy sauce. If you substitute it with soy sauce, I recommend starting at 2 tablespoons and adding 1-2 more as needed.
- Â If you don’t have rice wine vinegar or mirin on hand, substitute it with 1-2 tablespoons of fresh lime juice.
- Store in the refrigerator together or separately as directed for up to 3 days.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
