Japanese ramen soup is a classic comfort-food dish. Our Chuka Soba Noodles provide the noodle while the rich broth and tender pork shoulder are highlighted with traditional garnishes such as shredded nori, steamed spinach, chopped scallions and boiled eggs.

Prep time: 10 min

Cook time: 525 min

Total time: 535 min

Pork Ramen
Copyright Recipe © 2015 Woodland Foods


Makes 8 servings

  • 3 Pounds Boneless Pork Shoulder, cut into 3 equal pieces

  • 1 Tablespoon Kosher Sea Salt Flakes, plus more to taste

  • 2 Tablespoons Vegetable Oil

  • 1 Yellow Onion, coarsely chopped

  • 6 Cloves Garlic, chopped

  • 2 (2-Inch) Pieces Fresh Ginger, peeled and chopped

  • 8 Cups Chicken Stock

  • 1 Ounce Dried Sliced Shiitake Mushrooms, rinsed

  • Low-Sodium Soy Sauce, for seasoning

  • Sesame And/Or Chile Oil, for seasoning

  • 1 Pound Chuka Soba Noodles

  • 8 Large Eggs

  • 4 Ounces Fresh Spinach

  • 2 Nori Seaweed Sheets , cut in half and finely shredded

  • 4 Green Onions, finely chopped (white and pale green parts only)

  • Shichimi Togarashi


  1. Season pork with 1 tablespoon salt. Place large skillet over medium-high heat, and add vegetable oil. Working in batches, add pork pieces and sear on all sides until well-browned. Transfer to plate and set aside.

  2. Pour off all but 2 tablespoons fat from skillet, and return to medium-high heat. Add onion and cook without stirring until browned, about 5 minutes. Add garlic, ginger and 1 cup stock, stirring and scraping up any browned bits from bottom of pan. Simmer for 1 minute.

  3. Transfer pork pieces and stock mixture to slow cooker. Add mushrooms and remaining 7 cups stock, and stir to combine. Cover and cook on low-heat setting for 8 hours. Pork will be very tender and broth will be fragrant. Season broth to taste with salt.

  4. Transfer pork to cutting board, and use forks to break into bite-sized pieces. Discard any large pieces of fat.

  5. Strain broth through fine mesh sieve into bowl, discarding solids. Skim fat from surface of broth. Return pork and broth to slow cooker. Add soy sauce and sesame oil and/or chile oil to taste. Set slow cooker to low-heat setting and cook 30 minutes, until heated through.

  6. While soup reheats, heat large pot of water until rapidly boiling. Add chuka soba (ramen) noodles, and stir. Cook 4 to 5 minutes, until noodles are al dente. Drain and rinse under cold running water.

  7. Boil separate, smaller pot of water for eggs. When water boils, add eggs, and reduce heat to simmer for 5 to 6 minutes. Remove eggs from water, and let cool at room temperature. When they can be handled, carefully peel and rinse them.

  8. Lightly steam spinach in skillet with drizzle of water until wilted.

  9. Divide noodles among serving bowls. Divide spinach and shredded nori sheets among bowls, forming small mounds of each on top of noodles. Ladle in broth and pork, then sprinkle with green onions. Halve eggs and place two halves atop each bowl. Serve immediately, passing Shichimi Togarashi alongside for garnish.