Serves 8
380 min
Slow Cooker Japanese Pork and Ramen Soup
Recipe GLPR59ced55c9281df
A comforting Japanese-style pork and ramen soup made in the slow cooker. Tender shredded pork simmers with aromatic garlic, ginger, and earthy mushrooms in a rich broth, finished with soft ramen noodles, fresh spinach, and a savory miso base. Topped with fresh green onions and sesame seeds for a complete, warming meal.
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Ingredients
2 onions, chopped
6 cloves garlic, minced
3 tablespoons fresh ginger, grated
1 tablespoon vegetable oil
8 cups low-sodium chicken broth
12 ounces shiitake mushrooms, stemmed and thinly sliced
1½ pounds boneless country-style pork ribs
Salt and pepper to taste
2 packages instant ramen noodles, seasoning packets discarded
6 cups baby spinach
2 tablespoons white miso
2 tablespoons soy sauce, plus extra for serving
1 tablespoon mirin
1 teaspoon sesame oil
2 green onions, thinly sliced
1 tablespoon sesame seeds
Directions
In a microwave-safe bowl, combine the chopped onions, minced garlic, grated ginger, and 1 tablespoon vegetable oil. Microwave on high, stirring occasionally, until softened and fragrant, about 5 minutes.
Transfer the softened onion mixture to a slow cooker. Add the chicken broth and sliced shiitake mushrooms, stirring to combine. Season the pork ribs generously with salt and pepper, then nestle them into the slow cooker, submerging them as much as possible in the liquid. Cover and cook on low for 7 to 8 hours (or on high for 4 to 6 hours) until the pork is very tender and easily shreds with a fork.
Carefully remove the cooked pork ribs from the slow cooker and transfer to a cutting board. Using two forks, shred the pork into bite-sized pieces. Skim and discard any visible fat from the surface of the broth in the slow cooker.
Stir the instant ramen noodles (discarding the seasoning packets) directly into the hot broth. Cover the slow cooker and cook for about 8 minutes until the noodles begin to soften.
Add the baby spinach to the slow cooker and stir until wilted, about 2 minutes. Return the shredded pork to the pot. Stir in the white miso, soy sauce, mirin, and sesame oil, mixing well to ensure the miso dissolves evenly throughout. Cover and let the soup heat through for another 2 to 3 minutes.
Ladle the soup into serving bowls. Top each portion with sliced green onions and sesame seeds. Serve hot with extra soy sauce on the side for individual adjustment to taste.
