Pulled Ramen Recipe

Prepare and sear pork

Trim excess large pieces of fat from the pork shoulder and cut into one large piece if necessary so it fits in your pot. Pat dry and season with 1/2 tsp salt and 1/4 tsp black pepper. Heat 1 tablespoon vegetable oil in a heavy pot or Dutch oven over medium-high heat. Sear the pork on all sides until deeply browned, about 3–4 minutes per side. Remove pork and set aside.

Make braising liquid

Lower heat to medium. Add minced garlic and grated ginger to the pot and sauté 30 seconds until fragrant. Add 1 cup soy sauce, 1/4 cup mirin, 1 tablespoon rice vinegar, 2 tablespoons brown sugar, 1 teaspoon sesame oil, 2 chopped green onion whites, and 2 cups chicken or pork stock. Stir to dissolve sugar and scrape browned bits from the bottom of the pot.

Braise until tender

Return the seared pork to the pot. The liquid should come about halfway up the meat; add up to 1/2 cup more stock or water if necessary. Bring to a gentle simmer, then cover and braise on low (simmering) for 2 to 2.5 hours, or until the pork is very tender and pulls apart easily with forks. Alternatively, braise in a 300°F (150°C) oven for the same time.

Shred and finish

Remove pork to a cutting board and reserve braising liquid. Using two forks (or your hands with gloves), pull the pork into shreds. Skim any excess fat off the braising liquid, then simmer the liquid over medium heat until slightly reduced (5–10 minutes). Return shredded pork to the reduced liquid, toss to coat and warm through. Stir in 1 tablespoon toasted sesame seeds if using. Keep warm until serving.

Make aromatic base: In a separate medium pot, heat 1 teaspoon neutral oil over medium heat. Add sliced ginger, 2 smashed garlic cloves, the scallion whites, and dried shiitake if using. Sauté gently for 1–2 minutes until fragrant but not browned.

Simmer broth: Add 6 cups chicken stock (or kombu-dashi) to the pot and bring to a gentle simmer. Cook 10–15 minutes to allow flavors to meld and the dried mushrooms to rehydrate and infuse the broth. Remove the ginger slices and smashed garlic if desired for a cleaner broth, or leave them in for more body.

Finish soup base: Take 2 tablespoons miso paste and whisk with a ladle of hot broth until smooth (this prevents clumps). Stir the miso slurry back into the pot. Taste and add 1 teaspoon soy sauce or more to adjust seasoning. Keep broth at a gentle simmer and do not boil vigorously after adding miso to preserve its flavor.

Cook noodles: Bring a large pot of water to a rolling boil. Add ramen noodles and cook according to package instructions until tender (usually 2–4 minutes for fresh, 4–5 for dried). Reserve 1/2 cup of the noodle cooking water, then drain noodles well.

Blanch greens & sprouts: While noodles cook, briefly blanch bok choy or spinach in the noodle boiling water for 30–60 seconds until bright green and tender; remove and drain. If using bean sprouts, you can briefly blanch 15–20 seconds or leave raw for crunch.

Soft-boil eggs: If eggs are not prepped, bring a small pot of water to a gentle boil, lower eggs in, and cook 6 minutes. Transfer immediately to an ice bath for 5 minutes, then peel and halve.

Assemble bowls: Divide cooked noodles between 4 bowls (about 3 oz noodles per serving). Ladle hot miso-chicken broth into each bowl, using enough to cover noodles (about 1.5 cups per bowl). Top each bowl with a generous portion of pulled pork (about 6 oz pork per bowl total yields four portions), a halved soft-boiled egg, a small handful of blanched greens, a few tablespoons bean sprouts, sliced green onions, pickled ginger or menma, nori strips, and a drizzle of chili oil or sprinkle of togarashi if desired.

Final touches: Spoon a little of the reduced braising liquid over the pulled pork in each bowl for extra glaze and flavor. Garnish with toasted sesame seeds and additional sliced scallions. Serve immediately.