Spicy Miso Pork Ramen with Zucchini Noodles
Few things beat a steaming bowl of ramen, but I often feel overly full after finishing one—it’s just too good to stop slurping! This Japanese staple typically features wheat noodles in a broth seasoned with soy sauce or miso, topped with meat or vegetables like scallions. Here, we use ground pork for a simple, delicious protein, and load it with crunchy scallions and red pepper flakes for extra heat.
Zucchini noodles make an excellent stand-in for any Asian noodle in soup dishes. They soak up the broth’s flavor, cook to a perfect al dente texture, and hold their shape well. You’ll hardly believe you’re not eating traditional ramen—the consistency is spot-on.
For a tasty variation, try crumbled pork sausage or sliced pork tenderloin. If pork isn’t your thing, ground chicken or seafood works great. Vegetarians can top the bowl with edamame and a soft-boiled egg. A drizzle of sriracha also adds a nice kick.
How to Reheat Zoodle Ramen
- Zucchini noodles release moisture, which can thin out the broth. When reheating, add an extra teaspoon or two of soy sauce to restore saltiness and flavor.
- Reheat in a pot on the stovetop—bring to a boil, then simmer for a minute until heated through.
Nutritional Information & Recipe
Spicy Miso Pork Ramen with Zucchini Noodles
10 minPrep Time
20 minCook Time
30 minTotal Time
Print Recipe
Ingredients
- 1 pound ground pork
- 2 garlic cloves, minced
- 1” knob ginger, peeled, minced
- 3 teaspoons chili bean paste or ½ teaspoon red pepper flakes
- 2 bunches baby bok choy, chopped
- 6 cups chicken broth, low sodium
- 1 tablespoon soy sauce
- 2 tablespoons white miso paste
- 4 zucchinis, Blade D, noodles trimmed
- 1 chopped scallions, green parts only
Instructions
- Brown the pork in a large soup pot over medium-high heat until no longer pink. Remove with a slotted spoon into a bowl or plate and set aside. Once the oil is shimmering, add the garlic, ginger, and chili paste or flakes. Let cook for 1 minute or until fragrant. Add the bok choy, stir for 2 minutes to slightly wilt, and then add in the broth and soy sauce. Bring to a boil. Place the miso paste in a small bowl and add 1 cup of the boiling broth and stir well to dissolve the miso. Pour the miso broth back into the pot and stir. Reduce heat to medium-low and let simmer for 5 minutes for flavors to develop. Add the zucchini noodles, stir, and let cook for 3-5 minutes or until noodles are al dente. Stir in half of the scallions.
- Divide the soup into bowls and top with pork and remaining scallions. Add extra chili flakes if you dare. Serve.
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