Slow Cooker Japanese Pork and Ramen Soup
I've been on a bit of a brothy soup kick of late, largely because Joshua has put in a request for more Asian food (so much Tex Mex around here!) and for more non-creamy soups.
As I perused my cookbooks, I saw that this one would fit both requests, so I gave it a try, and he loves it. The girls aren't quite as enthused, but that's ok. They'll probably come around eventually. 😉
The first time I made it, I went with a half batch, and that fit fine in my ancient slow cooker. But the next time, I made a double batch and ended up having to do the last step of the recipe in a pot on the stove.
So, if you have a small slow cooker, just be forewarned.
Also of note: I mistakenly thought the recipe called for bone-in short ribs, so I carefully searched for those only to get home and realize that the recipe specifies boneless.
Oops.
I bought a big pack and froze some of them, so I've used those bone-in ribs for both batches. So, I haven't tried it with boneless ribs, but I'm sure it would be very good that way as well.
The ATK recipe calls for starting things off by microwaving spices together and then throwing the meat and broth in the slow cooker.
But ATK/CI recipes have taught me that browning things is a Very Good Idea, and I couldn't bring myself to go the fast route.
So, I salted and peppered my ribs.
And then I browned them (in a little bacon grease) on the stovetop.
This leaves a pot with a beautiful collection of browned bits.
I add my onions to the pot, and cook them until they're softened.
The garlic and ginger get stirred in and cooked for just a minute, and then in goes the broth. Scrape up the browned bits as the broth heats, and once the bottom of the pot is pretty cleaned off, you can dump the broth mixture into the slow cooker along with the browned pork ribs.
Your pot bottom should look something like this....all the tasty browned bits should be in your crock pot now.
Cook the ribs for 7-8 hours on low, or 4-5 hours on high.
Once the pork is fall-apart tender, take it out of the broth, let it cool a bit, and shred the meat.
Skim the extra fat from the surface of the broth, then stir in plain ramen noodles and cook for about 8 minutes.
Once the noodles are tender, add the pork, a few more seasonings, and fresh spinach.
The original recipe said to add the spinach with the noodles, but I prefer my spinach to be just past raw in a soup, so stirring it in at the end is perfect.
Serve the soup with a garnish of chopped green onions. We also like to add the crispy noodles you'd put on wonton soup.
Slow Cooker Japanese Pork and Ramen Soup
Printable Japanese Pork and Ramen Soup Recipe
serves 8
2 onions, chopped fine
6 garlic cloves, minced
2 tablespoons grated fresh ginger
1 tablespoon oil
8 cups chicken broth (I use homemade chicken broth)
12 ounces shitake mushrooms (I use regular)
1 ½ pounds boneless country-style pork ribs, trimmed of excess fat
To finish soup:
2 3-ounce packages ramen noodles, seasoning packets discarded
6 ounces (6 cups) baby spinach
2 tablespoons white miso (I didn't add this bc I couldn't find it at the store!)
2 tablespoons soy sauce
1 tablespoon mirin
1 teaspoon toasted sesame oil
2 thinly sliced scallions
Easy directions: Microwave onions, garlic, ginger, and oil stirring intermittently, until onions are softened. Transfer to crock-pot, add broth and mushrooms. Season ribs with salt and pepper and add to slow cooker.
Harder directions: Heat oil or bacon fat (my choice!) in a stock pot. Season ribs with salt and pepper and cook for several minutes on each side, or until nicely browned. Set aside. Add onions to pot; cook 5 minutes, or until softened. Stir in garlic and ginger and cook for one minute.
Add a cup or two of the chicken broth and heat, scraping bottom of pot to loosen browned bits. Pour all the broth (8 cups total) into slow cooker and add pork ribs and mushrooms.
____________
Cover crock pot and cook until pork is tender, 7-8 hours on low or 4-5 hours on high.
When pork is tender, remove from pot, let cool slightly, and shred into small pieces.
Skim extra fat from surface of broth, then stir in ramen noodles. Cook for 8 minutes, or until noodles are tender. Stir in shredded pork, miso, soy sauce, mirin, and sesame oil and let it sit until everything is heated through.
Serve with a garnish of chopped scallions, and/or crispy noodles if you wish.
Thank you for posting this recipe! I saw it in one of your 'What We Ate' posts and have been scouring the ATK website for it. Not able to find it at all, much to the chagrin of my 19 yr old who shares Joshua's love of Asian cuisine. Now I can prepare it with him and everyone will be happy.
Yeah, it's from one of the cookbooks, and sometimes those recipes aren't on the website. I hope your son loves it!
There is a ramen restaurant near me that serves something very similar for $10 a (very large) bowl.
I really like boneless country ribs--will try this!
This looks delicious 🙂 I'm definitely adding it to our weekly meal planning next week.
Thank you for sharing Kristen, this looks delicious..wonder would it work without using a slow cooker as I don't have one?
Yes, I definitely think it would. I'd just simmer it on the stovetop for a few hours instead of in the crock-pot, and it should be fine.
Just make sure the pork is really tender...if it's not falling-apart-tender, simmer it longer!
Oh my that looks great!
I think it's healthier to make broth with bone in meat--then some of the collagen and amino acids from the connective tissue enhance the nutritional value of the soup!
I have an Instant Pot electric pressure cooker--it could all be done in there (even the browning) in about 1 hour total. Then the keep warm function could hold the soup at serving temperature until you are ready to add the noodles and spinach.
Yeah, I figured my mistake was at least a nutritious one!
Woah! Gamechanger! Ramen's all the rage nowadays, and I've been on the hunt for a good but easy recipe. Thx!
Hi Kristen: We don't eat pork for religious reasons - should I do bone-in chicken breasts or boneless breasts as a sub? (We don't like dark meat chicken.)
I think bone-in chicken breasts would work better than chicken breasts, but the simmering time should be reduced. Pork takes a while to get tender, and chicken breasts will get rubbery if you cook them too long.
Just cook them until they reach 165 and you should be good to go.
I'd recommend chicken thighs instead (preferably bone in). They have more flavor to impart to a broth like this, and they will stand up to a longer cooking time better. And as a bonus, they are usually cheaper.
Kathy L, I'd go for beef ribs (we don't do pork for religious reasons either).
Love homemade ramen! It's delicious. And you need to try it with chili oil. My husband and I are convinced it's the secret ingredient. Thanks for sharing.
Ooh, chili oil does sound good. I love spicy foods.
WOW Kristen that looks delicious! How funny we have been making this last week! Not with the pork (which I will definetely look into) BUT I bought some Roast beef from the deli, and our 16 year old son, Nick decided to cook up his own version of ramen and beef and sesame oil and soy sauce and then he cracked an egg on the side and placed that on top! More like a Japanese soup. It was soooooooo good! It was done very fast since the meat was from the deli (so when you want speedy food) try it.....yum yum!
Do you have the first ATK slow cooker book? There is an amazing recipe for a teriyaki pork tenderloin. So easy. You cook in the slow cooker and then broil at the end. I'm sure your family would love it. My wife loves it and she's Mrs. Mcpicky!!
I was in Seattle a few weeks ago and my son and girlfriend treated me to some PHO soup (Spicy Vietnamese soup). It's very similar to what you were describing but has more vegetables. It was so tasty. I checked recipes on line and found a couple of easy ones. I guess the broth in this soup takes a little while to make. I noticed your time was lengthy for yours as well. I wonder in ATK as receipes for this soup, I'll have to look.
Kristen, did you add mushrooms? I don't see it in your "hard" directions.
Oh, nuts! Did I miss that? You're suppose to add them in with the pork ribs.
So i followed your "harder" directions and totally forgot to put the mushrooms in the slow cooker! My soup is almost done (smells delicious!) and I am sauteeing the mushrooms right now to add in. Just a suggestion: you may want to mention adding the mushrooms when you say to add the ribs after browning.
The funny thing is, that's usually when I add the mushrooms! The recipe says to add them with the ribs, but I just throw them in near the end and call it good.
I'll go edit the directions now.
It came out delicious regardless! Even my 2 toddlers ate it, which means it must be good.
I'm so glad! Yay!!
Thank you for posting this recipe! I saw your photo as while back in your weekly groceries post and wanted to try it. I made it tonight and it was a SUPER hit with the entire family! The soup was just as good as the Ramen restaurants. I was able to find fresh ramen noodles at the Asian grocery store. If you can find them, I highly recommend it. Just be sure to cook them with plenty of water in a separate pot and rinse the starch off before pouring the soup base in the bowl.
The recipes you post are top notch. My family gave me the thumbs up on your carnitas, chicken fajitas, butterflied chicken and now the ramen. A million thank yous!
I'm making this soup right now and my house smells SO GOOD. I'm going to use rice noodles, since I have a package of those that needs to be used, but I'm so excited to try this!
Made this tonight. It was amazing! We garnished with sesame seeds. Thank you so much for sharing.
Yay! I'm so glad it was good.