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Spring Pork Ramen
with snap peas / coleslaw mix

Active: 45 Total: 280

A key element of a good bowl of ramen is rich, flavorful broth. By slow-cooking pork and then seasoning the broth, we've created a restaurant-style bowl of ramen at home.
Smarts: We've given an optional step to sear the pork after it's cooked. Many community members said they loved that this added flavor and texture to the final dish when we last featured it in 2019.



Asian Pork with Miso Stock:
  • Onions, medium - 1 , quartered
  • Garlic - 6 cloves , peeled and crushed
  • Ginger, fresh - 3 Tbsp , peeled and sliced
  • Pork, boneless shoulder roast (sometimes labeled pork butt) - 1 1/2 lbs , sub pork tenderloin
  • Mushrooms, dried shiitakes - 1 oz
  • Stock, any low-sodium variety - 6 cups
  • Miso paste, any type - 2 Tbsp
  • Ponzu - 2 Tbsp (sub rice vinegar)
Spring Pork Ramen:
  • Snap peas, fresh or frozen - 10 oz , chopped (sub spring peas)
  • Limes - 1 , wedges
  • Green onions - 2 stalks , finely chopped, white and green parts combined
  • Oil, toasted sesame - 1 tsp
  • Noodles, dried ramen - 6 oz
  • Coleslaw mix - 10 oz


  1. Onions / Garlic / Ginger - Prep as directed and combine. (Can be done up to 5 days ahead)

  2. Slow-cook pork: Season pork with some salt and pepper. Combine onions, garlic, ginger, mushrooms, stock, and pork in the bowl of a slow-cooker. Cook until pork is tender and ready to shred, 4 to 5 hours on high or 7 to 8 hours on low. (You can also sear the pork in a Dutch oven, add the other ingredients, and cook at a low simmer until pork is tender, 1 to 2 hours). (Can be done up to 3 days ahead)

  3. Snap peas / Limes / Green onions - If using frozen snap peas, run under warm tap water to defrost. Prep as directed and store separately. (Can be done 1 day ahead)

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  1. When pork is finished cooking, remove meat from the slow-cooker (or Dutch oven) and place on a cutting board.

  2. Place a strainer over a large mixing bowl and pour cooking broth through the strainer. Reserve broth and discard any solids caught in the strainer. Return broth to the slow-cooker. Turn the slow-cooker up to high (or medium heat under the Dutch oven) and whisk in miso paste and ponzu. Simmer broth (it will continue to develop flavor while you prepare the rest of the ingredients).

  3. Shred pork. Taste and season meat with some salt and pepper.

  4. Heat a skillet with sesame oil over medium-high heat. To heated oil, add snap peas and a pinch of salt. Saute until peas turn bright green and are warmed through, 1 to 2 minutes (be careful not to overcook or they will lose their crunch). Transfer peas to a serving bowl.

  5. Optional step: Return the skillet to stovetop and increase to high heat. Add a splash of cooking oil (not on ingredients list) and then shredded pork. Saute pork until golden brown and crisp around the edges, 4 to 5 minutes. This will give the pork crunchy edges and add flavor, but skip it if you are short on time.

  6. Add noodles and coleslaw mix to simmering broth and cook until noodles are tender, 2 to 3 minutes (watch them closely to prevent over-cooking).

  7. When noodles are finished cooking, taste broth and season with additional miso, ponzu, or a bit of hot sauce if you like spice. (Don't skip this final seasoning step because there is variation in the flavor and sodium content of stock.)

  8. Ladle noodles, coleslaw mix, and broth into serving bowls. Top each bowl with pork, snap peas, and green onions. Serve with lime wedges to squeeze over the finished dish. Enjoy!



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