Spicy Miso Pork Ramen with Zucchini Noodles
There’s nothing like a piping hot bowl of ramen, but I always am left feel overstuffed afterwards – it’s hard not to savor every last slurp! This traditional Japanese dish uses wheat noodles served in a broth, often flavored with soy sauce or miso, and uses toppings such as meat or veggies, like scallions. This version uses ground pork for an easy, tasty protein source – and is topped with lots of crunchy scallions and red pepper flakes for a spicy kick!
Zucchini noodles are so easy to use as a replacement for any Asian noodle in noodle dishes. It absorbs the flavor of the broth, cooks perfectly al dente, and keeps its shape in a soup. You won’t believe you’re not eaten regular ramen, the consistency is exactly the same.
A crumbled pork sausage or sliced pork tenderloin would be a nice tasty spin on this bowl, or if you don’t like pork altogether, you could use ground chicken or seafood. And if are vegetarian, try topping with some edamame and a soft boiled egg! A drizzle of sriracha goes a long way here, too.
How to reheat zoodle ramen
- Since zucchini noodles release moisture, it can water down the broth of this soup. When reheating, I recommend adding an extra couple teaspoons of soy sauce to add saltiness and flavor back into the noodle dish.
- Reheat in a pot on the stovetop – bring to a boil and let 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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