Crispy Pork Miso Soba with Ramen Eggs is a comforting bowl of tender soba noodles in a creamy miso broth, topped with savory ground pork fried with ginger and garlic until crisp. Soft ramen eggs and fresh scallions add richness and freshness, all finished with a drizzle of spicy chili oil for the perfect kick.
This recipe is such a satisfying bowl of food in every way you want it to be. The broth has tons of umami and deep flavor due to the miso sesame broth. Soba noodles have a wonderful nuttiness and a great chew and the creamy ramen eggs drizzled in chili crisp are pretty much perfection. They might a new regular side dish around here.
This recipe uses some gochugaru in the broth, which is Korean red pepper powder. It has great flavor and a nice spice level and I use it in all kinds of recipes. If you don’t have any and don’t want to buy some, you can sub some red pepper flakes or a squirt of sriracha in your broth for heat.
Check out the rest of my awesome soup recipes here for other cozy and delicious meal ideas.
Crispy Pork Miso Soba with Ramen Eggs
Ingredients
For the broth:
- 2 garlic cloves minced
- 2 inch piece fresh ginger peeled and minced
- 8 cups chicken stock
- 2 tsp gochugaru more or less to taste
- 1 tsp sugar
- 1 cup milk optional
- 3-4 tbsp miso paste to taste
- 2 tbsp soy sauce
- 2 tbsp sesame paste or tahini
- juice of 1 lime optional, to taste – this adds a little brightness to the broth
For the pork:
- 1 lb ground pork
- 3 garlic cloves minced
- 3 inch piece fresh ginger peeled and minced
- 1 tbsp fish sauce
- 1 tbsp oyster sauce
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 1 tbsp canola oil
- 2 tsp mirin
For the soup:
- 4 servings soba noodles cooked according to the package and rinsed under cold water
- 1 cup sliced scallions
- 4 eggs cooked ramen egg style (instructions in the recipe)
- chili crisp or chili oil for drizzling
- kimchi for serving optional
Instructions
- Prepare the pork first. Heat the canola oil in a stock pot over medium heat. Add the ginger and garlic and stir fry for a few seconds. Add the pork and break apart with a spatula. Cook the pork, stirring often until it is cooked through. Raise the heat and allow it really crisp up on a few sides of the pieces. You should see browning. Reduce the heat to medium and add the fish sauce, oyster sauce, soy sauce, mirin, and sesame oil. Stir and cook until liquid is evaporated. Move the pork to a bowl.
- Without washing the pot, add another tsp of oil and the ginger and garlic for the stock. Stir them around, scraping up any bits left from cooking the pork. Add in the chicken stock and the rest of the broth ingredients and allow to come to a simmer. Taste the broth and adjust the seasonings as needed. You want a creamy, slightly spicy, rich broth.
- Cook the noodles according to the package and drain and rinse under cold water. Toss with a little sesame oil and mound them into 4 bowls.
- To make ramen eggs, heat a large pot of boiling water and add the eggs directly to the boiling water by gently laying them in with a large spoon. One or two may crack, so I usually make more than I need. Immediately set a timer for 7 minutes and as soon as it goes off, drain the eggs and move into ice water to cool. Peel and slice them in half.
- Ladle some broth over the noodles you have in the bowl and top with some of the pork. Add the sliced ramen eggs and sprinkle the scallions all over. Drizzle the top with chili crisp or chili oil and serve!