Slow Cooker Pork Miso Ramen
Indulge in Slow Cooker Pork Miso Ramen, a soul-warming bowl with melt-in-your-mouth pork shoulder, rich miso-ginger broth, ramen noodles, soft-boiled eggs, and classic toppings. This restaurant-quality Japanese comfort food cooks itself while you’re away.
Why You’ll Love This Recipe
Slow Cooker Pork Miso Ramen delivers authentic ramen shop flavor with almost zero active effort. The pork becomes fall-apart tender after hours in an umami-packed miso broth infused with ginger, garlic, and shiitake. Just add noodles and fresh toppings at the end for a steaming bowl that rivals your favorite ramen joint. Perfect for cozy nights, meal prep, or impressing guests—this is Japanese comfort food made ridiculously easy.
Recipe Tips and Tricks
- Sear Pork First → Golden crust = deeper flavor.
- Use White Miso → Milder and sweeter; red miso is stronger.
- Add Noodles Last → Prevents mushiness (last 5–10 min).
- Soft-Boiled Eggs → Cook separately; 6½ min for perfect jammy yolk.
- Save Pork Fat → Skim and drizzle back for extra richness.
- Taste Broth → Adjust miso and soy at the end.
Slow Cooker Pork Miso Ramen
Rich, umami-packed miso pork ramen made effortless in the slow cooker.
Ingredients
- ¼ cup low-sodium soy sauce
- ½ cup white miso paste
- 1 cup dried or fresh shiitake mushrooms
- 1 large piece ginger, sliced
- 1 tbsp sesame oil
- 2 baby bok choy, halved
- 2 tbsp mirin
- 3 lbs pork shoulder, cut into 3–4 chunks
- 6 cloves garlic, smashed
- 6 soft-boiled eggs
- 8 cups chicken or pork broth
- 8 oz fresh ramen noodles
- Toppings: green onions, nori, sesame seeds, chili oil
Instructions
- Sear Pork → Brown all sides in hot skillet for deeper flavor.
- Build Broth Base → Add pork, ginger, garlic, mushrooms, soy, mirin to slow cooker.
- Whisk Miso → Dissolve miso in 1 cup warm broth, then add to pot.
- Add Broth → Pour remaining broth; stir gently.
- Slow Cook → Low 8 hours or high 4 hours until pork is fall-apart tender.
- Shred Pork → Remove pork, shred, discard large fat pieces.
- Strain (optional) → For clearer broth; return pork and mushrooms.
- Cook Noodles → Boil fresh ramen separately; drain.
- Wilt Bok Choy → Add to broth last 10 minutes.
- Assemble → Noodles in bowl → broth + pork → toppings → soft egg → devour!
Notes
- White miso keeps the broth light and sweet; red miso makes it bolder.
- Soft-boiled eggs: 6½ minutes in boiling water, ice bath, peel gently.
- Noodles go in bowls, not the crockpot—prevents mushiness.
- Leftovers are even better day 2.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 894Total Fat 59gSaturated Fat 20gUnsaturated Fat 38gCholesterol 390mgSodium 2357mgCarbohydrates 20gFiber 3gSugar 7gProtein 72g
The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Pork Shoulder → Bone-in or boneless; fat = flavor.
- White Miso Paste → Fermented soybean paste; found in Asian aisle.
- Fresh Ramen Noodles → Or dried; avoid instant seasoning packet.
- Shiitake Mushrooms → Dried or fresh for umami depth.
- Eggs → Soft-boiled, marinated optional.
- Green Onions, Nori, Sesame Seeds → Classic toppings.
- Ginger & Garlic → Fresh, never powdered.
- Soy Sauce & Mirin → For balanced seasoning.
Variations and Substitutions
- Protein Swap → Chicken thighs, beef short rib, tofu.
- Vegan → Mushroom broth + tofu + red miso.
- Spicy → Add chili oil, gochujang, or tobanjan.
- Low-Carb → Shirataki or zucchini noodles.
- Extra Toppings → Corn, bamboo shoots, bean sprouts, butter.
- Tonkotsu-Style → Add pork bones for milky broth.
Storage Options
- Refrigerator → Broth + pork up to 4 days (noodles separate).
- Freezer → Freeze broth base up to 3 months (add fresh noodles later).
- Reheating → Warm broth, cook fresh noodles, assemble.
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