Pork Miso Ramen with Asparagus and Cucumber

Ginger-garlic miso broth surrounds springy ramen, seared pork, and crisp-tender asparagus, finished with cool cucumber, scallions, and sesame oil.

45 min

4 servings

Pork miso ramen is topped with asparagus, cool cucumber, scallions, and sesame oil.

Ingredients

1 1/4 lb pork tenderloin, sliced very thinly across the grain

1 tbsp neutral oil

1 tsp freshly ground black pepper

8 cups unsalted chicken stock

2 tbsp finely grated fresh ginger

3 garlic cloves, finely grated

12 oz dried ramen noodles

8 oz asparagus, trimmed and cut into short lengths

1 medium English cucumber, cut into thin matchsticks

4 scallions, thinly sliced

2 tsp toasted sesame oil

Equipment

Soup pot · Large skillet · Separate noodle pot · Instant-read thermometer · Small bowl · Ladle

Choose your miso

Use either the white miso amount or the smaller red miso alternative; never add both, and taste before adding extra salt.

Keep toppings crisp

Add cucumber and scallions just before serving, keeping them above the hot broth rather than simmering them in it.

Prep and simmer

01. Slice pork across the grain and cut cucumber and scallions; keep the cool toppings separate until serving.

02. Simmer chicken stock with ginger and garlic gently so the broth infuses without reducing aggressively.

03. Boil ramen separately until springy and just tender, then drain so starch does not cloud the broth.

Cook the components

04. Pepper and sear pork in uncrowded batches, turning once until the thickest slices reach 145 F.

05. Rest cooked pork for 3 minutes on a clean plate so the juices settle before it goes into the soup.

06. Toss asparagus in the hot skillet until vivid green, lightly browned, and still crisp-tender.

Season and assemble

07. Whisk white miso into a little hot broth, then return it to the pot; for red miso use 1/4 cup instead of 1/3 cup white miso and taste before seasoning further.

08. Warm the pork and its juices briefly in the miso broth without bringing the pot back to a boil.

09. Divide noodles among bowls, ladle over broth, then top with pork and asparagus.

10. Add cucumber, scallions, and a light sesame oil drizzle at the table so the toppings stay fresh.