Recipe courtesy of Claudia Sidoti

Roast Pork Ramen Noodles (From the Pork Broth)

Half the fun of ramen is customizing your own bowl. We like to serve the toppings in small bowls and let each person choose what they like.
  • Level: Easy
  • Total: 40 min
  • Prep: 10 min
  • Cook: 30 min
  • Yield: 4 servings
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6 to 7 cups pork stock (from the trotter recipe or other pork stock)

1/4 cup white miso

3 cloves garlic, grated

2 whole star anise

1-inch fresh ginger, peeled and grated

Kosher salt and freshly ground black pepper

Kosher salt and freshly ground black pepper 

2 teaspoons toasted sesame oil

12 ounces ramen noodles, cooked and set aside 

Toppings: thinly sliced pork, scallions, chives, thinly sliced jalapeno, sweet corn, steamed spinach, shiitake mushroom, cilantro, soy sauce, egg and/or menma, Sriracha, soy sauce, toasted sesame oil and additional miso


  1. 1. In a large saucepan, combine the pork stock, 2 tablespoons miso, garlic, star anise, ginger and 2 cups water. Bring to a boil over medium-high heat and cook, stirring occasionally, until the broth is rich and fragrant, about 30 minutes. Strain the broth through a fine strainer and stir in the remaining 2 tablespoons miso. Season with salt and pepper and stir in the sesame oil.
  2. 2. Split the cooked noodles between 4 bowls. Pour the hot broth over the noodles. Serve with toppings on the side and have everyone personalize their own bowl of noodles.