Let Me Tell You About My Ground Pork Ramen Phase

Okay, so here’s the deal. I never expected to get obsessed with making ramen at home (especially not with ground pork!), but there was this one rainy Tuesday when I was staring into my fridge, and all I had was a lonely package of ground pork, some odds and ends, and half a packet of those cheap ramen noodles. I figured, why not? Tossed it all together, and honestly? It turned out more comforting than I’d expected. Since then, it’s become my go-to when I want something both quick and, you know, slurp-worthy. My sister claims it’s the only thing that’ll lure her out of her room on a cold night. She’s probably exaggerating, but hey, I’ll take the win!

Why I Think You’ll Love This Too

I make this when I want something hearty but don’t want to babysit a pot all evening (who has the patience everytime, right?). My family goes absolutely bonkers for this—particularly my dad, who claims he’d eat ramen for breakfast if he thought he could get away with it.
Sometimes, I just want something that tastes like I put in loads of effort, even if dinner’s happening in my pajamas. Oh, and if you’ve ever been frustrated by complicated ramen recipes with 97 ingredients, I get it; this one isn’t that. Just honest comfort food, with enough wiggle room for whatever’s in your fridge.

What You’ll Need (And How I Wing It)

300g ground pork (sometimes I use ground turkey if that’s what I have — it’s different, but still tasty!)
2 packets ramen noodles (the instant kind is fine, just toss the seasoning)
2 cloves garlic, minced (or a lazy squeeze of garlic paste — don’t tell my grandma)
1 thumb-sized piece ginger, grated (or honestly, a teaspoon of the jar stuff if you’re in a pinch)
3 cups chicken broth (sometimes I’ve used veggie or even beef stock)
2 tbsp soy sauce (low sodium’s fine if you’re watching salt)
1 tbsp miso paste (I skip this sometimes, but it does add a nice depth)
1 tbsp sesame oil
2 spring onions, sliced (or regular onion if that’s all you’ve got — I won’t tell)
1 small carrot, julienned (optional, but I like the color)
1 handful of spinach or bok choy (whatever greens are wilting at the back of your fridge, basically)
1 soft-boiled egg per bowl (if you can be bothered, otherwise skip it)
Chili oil or sriracha for serving (if you like a kick)

How I Actually Throw It All Together

Heat a big pan (or wok if you’re feeling fancy) on medium-high. Glug in the sesame oil.
Add the ground pork. Break it up as it sizzles — don’t worry if it clumps, just keep poking at it. Once it gets a bit browned and crispy, that’s your cue.
Toss in the garlic and ginger. Sizzle for about a minute; your kitchen should smell amazing right now. If it doesn’t, maybe check your nose (just kidding — but seriously, don’t burn the garlic!).
Pour in the soy sauce and miso paste, give it a good stir — the pork should look shiny and a little sticky. This is where I usually sneak a taste because I’m impatient.
Pour the broth over everything, then add your carrots and any greens. Bring it to a gentle simmer. Don’t worry if the broth looks cloudy; it’s normal.
Meanwhile, cook the ramen noodles in a separate pot (or honestly, just toss them in with the broth if you hate extra dishes, but keep an eye on the timing). They usually take about 2–3 minutes.
Drain the noodles if you cooked them separately, then plop them right into the bowls. Ladle over that steamy pork broth, making sure to grab lots of the good bits.
Top with the pork, some chopped spring onion, a soft-boiled egg (slice it in half if you want to be fancy), and a drizzle of chili oil. Or just eat it straight up if you’re starving.

Stuff I’ve Figured Out (Usually the Hard Way)

If you don’t have miso paste, a little extra soy sauce and a pinch of sugar sort of does the trick. Not perfect, but close enough for jazz.
Once, I used a super spicy chili oil and my family nearly mutinied. So taste before you drown your bowl in fire.
Ramen noodles go mushy fast; don’t walk away to answer the door (ask me how I know—seriously, don’t).

Swaps and Experiments (Some Better Than Others)

I’ve thrown in everything from frozen peas to leftover roast chicken. One time I tried fish sauce instead of soy sauce, and, well, let’s just say it was a bit much — maybe don’t do that. Sometimes I stir in a spoonful of peanut butter for a Thai-ish vibe, and it’s honestly great. Oh, and if you want it vegetarian, swap the pork for mushrooms and use veggie broth; it actually works, just takes a bit longer to brown them up.

What You Need (But Improvise If You Don’t Have It)

Big pot or Dutch oven (if you’ve only got a deep frying pan, that’ll work too — I did it that way last week)
A sharp knife (or, in a pinch, kitchen scissors — they’re criminally underrated for stuff like spring onions)
Ladle (or just a big mug — yes, really)

Keeping Leftovers (If You Somehow Have Any)

I store any extra broth and toppings separately from the noodles, so the noodles don’t go all gloopy. Airtight containers in the fridge work fine, and it’ll keep for 2 days — though honestly, in my house it never lasts more than a day! I think it actually tastes better the next day, though maybe that’s just me trying to justify making a double batch.

How I Serve It (And a Silly Family Tradition)

At our place, everyone gets to top their own bowl — extra chili oil for my brother, more spring onions for me, and my dad always sneaks in a slice of leftover roast pork (he calls it “double porking”). If you want to make it look pretty, you can line up the toppings artfully, but most of the time I just dump it all in and dig in. Oh, and sometimes we watch old mystery shows while eating it, which probably doesn’t make the noodles taste better, but it’s our thing.

What I’ve Learned (So You Don’t Have To Mess Up)

Don’t rush browning the pork. I tried skipping it once, and the whole thing tasted kind of blah. Give it a minute or two longer; totally worth it.
Add the greens at the last minute — otherwise, they turn army green and sad.
Actually, it’s better to undercook the noodles just a little. They keep soaking up the broth, and nobody likes ramen-flavored mush.

Real Questions I’ve Gotten (And My No-Nonsense Answers)

Can I use ground beef instead of pork?: Definitely — it’s a bit richer, but still delicious. I’d probably skip the miso if you do, though, or cut back a bit.
What if I don’t have miso paste?: See above — extra soy sauce plus a pinch of sugar. Or even a splash of Worcestershire sauce, which is weird but kinda works!
Do I have to soft-boil the egg?: Nope. Sometimes I just crack a raw egg into the simmering broth for a few minutes (like an egg drop soup vibe), or skip it entirely.
Gluten-free?: Sure, just grab some gluten-free noodles. The rest should be okay, but check your miso and soy sauce to be sure.
Where do you get your chili oil?: I usually buy Lao Gan Ma from the Asian market, but there are also great recipes online — Bon Appetit’s chili crisp guide is pretty straightforward if you want to DIY.

By the way, did you know you can actually freeze any leftover broth? I found this out by accident when I left a container in the back of the freezer (don’t judge my chaos). Just thaw and reheat gently, then add fresh noodles. Works a treat!

Anyway, this recipe’s kept me warm and happy through more than one rainy week. If you give it a go, let me know how you tweak it; I’m always up for new ideas — as long as you don’t try fish sauce again (learn form my mistakes, please).