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Pork Miso Ramen with Asparagus and Cucumber

A gentle ginger-garlic broth carries ramen, seared pork, and crisp asparagus, while cucumber and scallions keep each bowl bright.

Pork miso ramen is topped with asparagus, cool cucumber, scallions, and sesame oil.

This ramen balances a savory, miso-rich broth with cool cucumber and fresh scallions added only at the end. Separate noodle cooking keeps the broth clear, and brief searing plus a measured rest keeps the thin pork tender.

White miso gives the broth a mellow finish; a smaller amount of red miso is a deeper, saltier alternative.

Build a gentle aromatic broth

Ginger and garlic infuse the stock as it simmers, but the miso goes in later. Whisking it with hot broth first prevents clumps, and keeping the pot below a boil protects its rounded fermented flavor.

Choose the miso by flavor

White miso keeps the broth softer and slightly sweet, while red miso brings a more assertive, saltier character. The red option is a replacement for the white miso, so use its smaller measured amount and taste before making any further seasoning adjustments.

Thin seasoned pork slices sear in a skillet beside a pot of aromatic broth. — Thin pork slices sear while ginger-garlic stock simmers nearby.

Sear pork with a thermometer cue

Thin slices cook quickly, especially when they are spread out in a hot skillet. Check the thickest piece for 145 F, then rest the pork for three minutes before returning it to the broth so it stays juicy rather than simmering dry.

Keep the asparagus crisp-tender

A fast toss in the skillet gives asparagus a few browned edges while preserving its snap. It finishes in the bowl, where the hot broth warms it without washing out its fresh texture.

Tender pork and noodles sit in miso broth beneath crisp asparagus and cucumber. — The finished bowl contrasts tender pork and noodles with crisp asparagus and cool cucumber.

Finish each bowl at the table

Cook noodles separately and divide them before ladling in the hot broth, which keeps their texture springy. Add cucumber, scallions, and sesame oil at the end so each spoonful carries both cool crunch and rich warmth.

Pork Miso Ramen with Asparagus and Cucumber

4 servings

45 minutes total

Ingredients

• 1 1/4 lb pork tenderloin, sliced very thinly across the grain
• 1 tbsp neutral oil
• 1 tsp freshly ground black pepper
• 8 cups unsalted chicken stock
• 2 tbsp finely grated fresh ginger
• 3 garlic cloves, finely grated
•
• 12 oz dried ramen noodles
• 8 oz asparagus, trimmed and cut into short lengths
• 1 medium English cucumber, cut into thin matchsticks
• 4 scallions, thinly sliced
• 2 tsp toasted sesame oil

Method

Prepare the toppings
Slice the pork tenderloin very thinly across the grain, keeping the pieces in a loose layer; cut the cucumber into matchsticks and slice the scallions, then set the cool toppings aside separately.
Look for: The pork slices are thin and even, and cucumber and scallions are ready for the bowls.
Start the ginger broth
In a soup pot bring the chicken stock, grated ginger, and grated garlic to a gentle simmer over medium heat; lower the heat and let the aromatics infuse while you prepare the other components.
Look for: Small bubbles rise steadily and the broth smells fragrant without boiling hard.
Cook the ramen noodles
Cook the ramen noodles in a separate pot of boiling water according to the package directions until just tender, then drain well and divide among four warmed bowls so the noodles do not cloud the broth.
Look for: The noodles are flexible and tender but still springy, not swollen or soft.
Sear the pork
Heat the neutral oil in a large skillet over medium-high heat; season the pork slices with black pepper and sear in batches without crowding, turning once, until browned and the thickest pieces reach 145 F on an instant-read thermometer.
Look for: Pork is browned at the edges and registers 145 F in its thickest slice.
Rest and slice the pork
Transfer the cooked pork to a clean plate and rest it for 3 minutes so the juices settle; keep the skillet available for the asparagus and do not return raw pork tools to the cooked meat.
Look for: The pork rests undisturbed and its juices remain in the slices when cut.
Cook the asparagus
Add the asparagus to the hot skillet and toss over medium-high heat until bright green with a few browned spots and crisp-tender; splash in a spoonful of broth if the pan is dry, then turn off the heat.
Look for: Asparagus bends slightly but still has a fresh snap and vivid green color.
Dissolve miso into the broth
Ladle a little hot broth into a small bowl and whisk in the white miso until smooth; if using the red miso alternative, use 1/4 cup red miso instead of 1/3 cup white miso and dissolve it the same way. Stir the chosen miso mixture into the pot and keep the broth below a simmer so its flavor stays rounded.
Look for: The chosen miso is fully dissolved and the broth is steaming gently without bubbling hard.
Warm pork in the broth
Return the rested pork and any juices to the miso broth just long enough to warm through; taste the broth before adding anything else because red miso is saltier than white miso.
Look for: The pork is warm and tender while the broth remains below a boil.
Build the ramen bowls
Ladle hot miso broth over the noodles in each bowl, then arrange pork and crisp-tender asparagus on top; distribute the solids evenly so every serving has both protein and vegetables.
Look for: Noodles are submerged in hot broth with pork and asparagus visible at the surface.
Add cool toppings and serve
Finish each bowl with cucumber matchsticks, sliced scallions, and a light drizzle of toasted sesame oil; serve immediately so the cucumber stays cool and crisp against the savory broth.
Look for: Cucumber remains cool and crunchy and the sesame aroma is present but not overpowering.