Slow-Cooker Miso-Pork Ramen
- 20m Prep Time
- 4h Cook Time
- 4h Ready In
This slow-cooker ramen features tender pork butt in a savory miso broth, topped with shiitake mushrooms and scallions. It's a comforting and easy meal that simmers for hours to develop deep flavor.
Ingredients
- 1.89 L chicken broth
- 118 ml white miso
- 113 g shiitake mushrooms stemmed and sliced thin
- 4 scallions white and green parts separated, green parts sliced thin on bias
- 6 clove garlic smashed and peeled
- 1 ginger peeled and sliced into ½-inch-thick rounds
- 1 boneless pork butt roast trimmed
- 2.46 ml pepper
- 1 kombu
- 6 pack ramen noodles seasoning packets reserved for another use
Nutrition (per serving, estimated)
Estimated based off 9 of 10 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 340 mg
- Iron: 7.57 mg
- Magnesium: 87.6 mg
- Phosphorus: 407 mg
- Potassium: 1064 mg
- Zinc: 3.42 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1.89 L chicken broth
- 118 ml white miso
- 2.46 ml pepper
- 1 kombu
Prepare
- 113 g shiitake mushrooms, stemmed and sliced thin
- 4 scallions, white and green parts separated, green parts sliced thin on bias
- 6 clove garlic, smashed and peeled
- 1 ginger, peeled and sliced into ½-inch-thick rounds
- Trim 1 boneless pork butt roast
- 6 pack ramen noodles, seasoning packets reserved for another use
Let's Cook
-
Step 1.
Whisk broth and miso together in slow cooker.
-
Step 2.
Add mushrooms, scallion whites, garlic, and ginger.
-
Step 3.
Sprinkle pork with pepper and transfer to slow cooker.
-
Step 4.
Cover and cook until pork is tender and registers 195 degrees, 4 to 6 hours on high or 8 to 10 hours on low.
-
Step 5.
Transfer pork to cutting board and let rest for 20 minutes.
-
Step 6.
Meanwhile, add kombu, if using, to broth mixture in slow cooker and cook, covered, on high for 10 minutes.
-
Step 7.
Using slotted spoon, remove and discard scallion whites, garlic, ginger, and kombu, leaving mushrooms in slow cooker.
-
Step 8.
Bring 4 quarts water to boil in large Dutch oven.
-
Step 9.
Add noodles and cook until tender but still chewy.
-
Step 10.
Drain noodles and divide evenly among serving bowls.
-
Step 11.
Slice pork in half lengthwise, then slice crosswise ¼ inch thick.
-
Step 12.
Ladle broth into bowls.
-
Step 13.
Serve ramen topped with 3 or 4 slices of pork and scallion greens.