If you have been craving a comforting bowl of flavorful noodle soup that requires minimal effort but delivers maximum satisfaction, this Easy Slow Cooker Pork Ramen Recipe will become your new best friend. Imagine tender, fall-apart pork infused with a beautifully balanced broth, brimming with aromatic spices and umami-rich ingredients all slowly cooked to perfection. Paired with fresh vegetables, silky soft eggs, and perfectly cooked ramen noodles, this recipe is proof that slow cooking can unlock magic in the kitchen without needing to stand over the stove all day.
Ingredients You’ll Need
This recipe calls for simple, accessible ingredients that work together to create an irresistible symphony of flavors, textures, and colors. Each item plays a crucial role, from the savory pork shoulder to the fresh veggies and pantry staples enhancing the broth and garnishes.
- Pork shoulder (2 pounds): The star protein, which becomes meltingly tender when slow-cooked.
- Kosher salt (2 teaspoons): Essential for seasoning and drawing out flavor in the pork.
- Brown sugar (4 teaspoons total, divided): Adds gentle sweetness and helps caramelize the pork.
- Fish sauce (3 teaspoons total): Provides a deep, savory umami punch to the broth and marinade.
- Rice vinegar (4 1/4 teaspoons total, divided): Balances richness with bright acidity.
- Sesame oil (3 teaspoons total, divided): Imparts nutty aroma and flavor essential in ramen dishes.
- Onion (1 large, roughly chopped): Builds a hearty base for the broth’s flavor.
- Carrots (4 total): Adds natural sweetness and beautiful color.
- Celery stalks (2): Contributes aromatic depth.
- Garlic (6 cloves, smashed): Brings pungent, fragrant warmth.
- Ginger knob (2-inch, peeled): Offers a zesty fresh bite to the broth.
- Jalapeno (2, halved and seeds removed for mildness, one sliced for garnish): A subtle heat layer without overpowering the broth.
- Sriracha (1 teaspoon): Adds an extra spicy kick tailored to your taste.
- Better Than Bouillon Chicken Base (3 tablespoons): Intensifies broth’s meaty richness.
- Soy sauce (11 tablespoons total, divided): Delivers salty umami depth for broth and pork caramelization.
- Water (11 cups): The foundation to transform ingredients into luscious broth.
- Ramen noodles (16 ounces): The chewy, comforting noodles that soak up all the delicious broth.
- Eggs (4 large): Soft boiled and sliced, for richness and that classic ramen finish.
- Olive oil (2 teaspoons): For sautéing vibrant veggies that add texture.
- Leek (1, chopped and cleaned): Adds mild onion flavor and fresh green color.
- Baby spinach (5 ounces, roughly chopped): Adds delicate greens and nutrition.
- Frozen corn (1 cup, thawed): Sweet, juicy pop of color and flavor.
- Green onions (4, thinly sliced): For that fresh crunch and fragrant garnish.
- Black and/or white sesame seeds: Adds nutty crunch and visual appeal.
- Crushed red pepper flakes: Optional, for an extra layer of heat.
How to Make Easy Slow Cooker Pork Ramen Recipe
Step 1: Marinate the Pork for Extra Flavor
Start by cutting your pork shoulder into manageable pieces to ensure even seasoning. Toss your pork pieces in kosher salt, brown sugar, fish sauce, rice vinegar, and sesame oil, then seal them in a bag. Even if you only have thirty minutes, letting the pork soak in those flavors creates a base of complexity to your ramen broth that shines through in every bite.
Step 2: Assemble the Broth in the Slow Cooker
Place the marinated pork, along with all the marinade juices, into a large slow cooker. Adding your roughly chopped aromatic veggies, garlic, ginger, and mild jalapeno lets the flavors slowly infuse the broth. Next, pour in the soy sauce, sriracha, chicken base, brown sugar, and rice vinegar. Top it all with water, leaving enough space for the broth to bubble without spilling over.
Step 3: Slow Cook Low and Slow
Cover and cook your pork mixture on low for eight to ten hours. This slow and steady simmer transforms the tough pork shoulder into tender meat that falls apart effortlessly while extracting maximum flavor into the broth. You’ll be rewarded with a deeply savory, aromatic base perfect for ramen.
Step 4: Prepare the Pork and Vegetables
Once cooked, carefully remove the pork and set it aside. Use a slotted spoon to fish out the vegetables — eat the sweet carrots if you like a little halftime snack, but discard the rest to keep your broth clear. Skim any unwanted solids from the broth, then switch your slow cooker to high heat to keep the broth ready for the noodles.
Step 5: Cook the Ramen Noodles
When you’re about 20 minutes from serving, add ramen noodles directly into the hot broth. Cover and cook on high for 15 to 20 minutes to get noodles with perfect texture that capture all that savory liquid gold without turning mushy.
Step 6: Prepare the Soft-Boiled Eggs
Simultaneously, gently cook your eggs to your desired softness—three minutes for jammy, soft yolks or five minutes for slightly firm—but still tender. Transfer them to an ice bath immediately to stop cooking, then peel and halve them to top your ramen bowls.
Step 7: Sauté Fresh Vegetables and Crisp the Pork
While the noodles cook, sauté matchstick carrots, tender leeks, and wilted spinach to add vibrant layers of crunch and freshness. Next, shred the pork and sear it in a hot skillet with sesame oil, brown sugar, rice vinegar, and soy sauce. This quick caramelization adds delightful crispy bits and a sweet-savory glaze that deepens the pork’s rich flavor.
Step 8: Assemble and Serve Your Ramen
Ladle generous bowls of broth and noodles, pile on the crispy pork, sautéed veggies, and halved soft-boiled eggs. Add your fresh garnishes: sliced green onions, jalapeno, corn, sesame seeds, and crushed red pepper flakes. This is the moment to personalize the heat with extra sriracha if your palate desires. Slurp happily and savor each soul-warming spoonful.
How to Serve Easy Slow Cooker Pork Ramen Recipe
Garnishes
Garnishes are your chance to elevate this dish with fresh, crunchy, and spicy notes. Sliced green onions add color and a mild onion tang, while jalapeno slices bring a bright heat contrast. The baby corn kernels add a juicy sweetness that complements the savory broth, and the sesame seeds introduce a nutty crunch. Feel free to add crushed red pepper flakes or extra sriracha if you want to kick it up a notch!
Side Dishes
This ramen stands strong as a hearty meal on its own, but if you want to round out your dinner, consider paired sides like steamed edamame sprinkled with sea salt or a light cucumber salad with rice vinegar and sesame oil. These simple companions offer cool, fresh textures that balance the rich ramen bowl beautifully.
Creative Ways to Present
Feeling fancy? Serve your ramen in wide, shallow bowls that show off the colorful layers of pork, eggs, and vegetables. Add a sprig of fresh cilantro or a few nori strips for a restaurant-worthy touch. For a family dinner, let everyone build their own bowls with different garnishes laid out buffet-style—this makes the meal interactive and fun!
Make Ahead and Storage
Storing Leftovers
Leftover broth and pork can be stored separately in airtight containers in the refrigerator for up to 4 days. Keep the noodles and sautéed vegetables apart as they may become soggy if stored combined. This way, you can reheat and assemble fresh bowls with satisfying texture anytime.
Freezing
If you want to prep in advance, freeze the pork and broth mixture for up to 3 months. Freeze in portion-sized containers, leaving space for expansion. When ready to enjoy, thaw in the refrigerator overnight and reheat gently before adding fresh noodles and garnishes.
Reheating
Reheat broth and pork slowly on the stove or in the microwave until steaming. Avoid reheating noodles in the broth to prevent mushiness; cook fresh noodles when you’re ready to eat. Add your prepared garnishes after reheating for the best fresh flavor.
FAQs
Can I use a different cut of pork instead of shoulder?
Pork shoulder is ideal because it’s well-marbled and becomes tender during slow cooking. You can try pork butt as a substitute, but leaner cuts like loin may dry out and won’t yield the same rich broth.
What kind of spaghetti noodles can I substitute for ramen?
If you can’t find traditional ramen noodles, thin egg noodles or even instant ramen packets (without the seasoning) work well. Just keep in mind texture differences and adjust cooking times accordingly.
How can I make this dish vegetarian or vegan?
To adapt this recipe, substitute pork with firm tofu or mushrooms, replace chicken base with vegetable broth, and omit fish sauce. Use soy sauce and miso paste to boost umami for a satisfying plant-based ramen.
Is there a way to speed up the cooking process?
While slow cooking brings out incredible depth in flavor, you can simmer the broth on the stovetop for 3-4 hours and then proceed with the steps. Just watch the pork closely to ensure it becomes tender without drying out.
How do I know when the pork is done?
The pork is perfectly cooked when it’s tender enough to shred easily with two forks. It should feel very soft and juicy, imparting a rich flavor to the broth when stirred.
Final Thoughts
This Easy Slow Cooker Pork Ramen Recipe is one of those ultimate comfort foods that warms your soul and fills your kitchen with enticing aromas. It’s simple to prepare yet incredibly rewarding, perfect for busy days when you want a homemade gourmet experience. Give it a try—you’ll be amazed at how a few straightforward steps turn humble ingredients into a spectacular bowl of ramen goodness you’ll want to make again and again.
Print
Easy Slow Cooker Pork Ramen Recipe
- Prep Time: 60 minutes
- Cook Time: 8 hours (480 minutes)
- Total Time: 9 hours (540 minutes)
- Yield: 8 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: Japanese-inspired
- Diet: Halal
Description
This Easy Pork Ramen Recipe uses a slow cooker to create a rich, flavorful broth with tender shredded pork shoulder, complemented by sautéed vegetables, soft boiled eggs, and classic ramen garnishes. Perfect for a comforting, hearty meal that requires minimal hands-on time but delivers complex flavors and satisfying textures.
Ingredients
Pork and Marinade
- 2 pounds boneless pork shoulder
- 2 teaspoons kosher salt
- 2 teaspoons brown sugar (packed)
- 2 teaspoons fish sauce
- 2 teaspoons rice vinegar
- 2 teaspoons sesame oil
Broth and Vegetables for Slow Cooker
- 1 large onion, roughly chopped
- 2 carrots, peeled and halved
- 2 stalks celery, halved
- 6 cloves garlic, smashed
- 1 2-inch knob of ginger, peeled
- 1 jalapeno, halved and seeds removed
- 2 tablespoons brown sugar (packed)
- 1/4 cup rice vinegar
- 1/2 cup + 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 teaspoon sriracha
- 3 tablespoons Better Than Bouillon Chicken Base
- 11 cups water
Ramen Noodles and Eggs
- 16 ounces ramen noodles
- 4 large eggs (preferably older eggs for steaming)
Sautéed Vegetables
- 2 teaspoons olive oil
- 2 medium carrots, cut into matchsticks
- 1 leek, washed and chopped into half moons
- 5 ounces baby spinach, roughly chopped
- Pinch of salt
Pork Finish and Garnishes
- 2 tablespoons sesame oil (divided)
- 2 tablespoons brown sugar (packed, divided)
- 2 tablespoons rice vinegar (divided)
- 2 tablespoons soy sauce (divided)
- 4 green onions, sliced thin
- 1 jalapeno, sliced
- 1 cup frozen corn, thawed
- Black and/or white sesame seeds
- Crushed red pepper flakes
Instructions
- Marinate the Pork: Chop pork shoulder into 2-3 pieces and place in a large Ziplock bag. Sprinkle with 2 teaspoons kosher salt and rub. Add 2 teaspoons each of brown sugar, fish sauce, rice vinegar, and sesame oil. Zip the bag and shake to coat the pork evenly. Marinate for at least 30 minutes or up to 24 hours for deeper flavor.
- Add Pork and Marinade to Slow Cooker: Transfer the pork with all marinade to a 6-quart slow cooker set to low.
- Add Aromatics and Vegetables: Add roughly chopped onion, peeled and halved carrots, halved celery stalks, smashed garlic cloves, peeled ginger knob, and halved jalapeno (seeds removed) to the crock pot.
- Add Seasonings and Broth Ingredients: Pour in 2 tablespoons brown sugar, 1/4 cup rice vinegar, 1/2 cup plus 2 tablespoons soy sauce, 1 tablespoon fish sauce, 1 teaspoon sriracha, and 3 tablespoons chicken base. Stir gently to combine.
- Add Water: Add about 11 cups of water or enough to fill slow cooker without reaching the lid (leave 1 inch of headspace).
- Slow Cook: Cover and cook on low for 8-10 hours until pork is very tender and easily shredded with a fork.
- Remove Pork: Transfer pork to a cutting board and set aside for shredding later.
- Remove Vegetables from Broth: Use a slotted spoon to remove and discard all vegetables except carrots, which can be eaten as a snack.
- Refine Broth: Remove any unwanted solids from the broth. Turn slow cooker to high and cover.
- Add Ramen Noodles: About 20 minutes before serving, add ramen noodles to the hot broth. Cover and cook on high for 15-20 minutes without overcooking to avoid sogginess.
- Prepare Soft Boiled Eggs: Place 4 eggs in a pot and cover with water by 1 inch. Bring to a rolling boil on high heat with a covered pot. Remove from heat and cover completely. Steep for 3-5 minutes depending on desired yolk consistency: 3 minutes for jammy, 5 minutes for soft but firm. Transfer eggs to an ice bath for 5 minutes, peel, and slice in half.
- Prepare Garnishes: Thinly slice 4 green onions, slice 1 jalapeno, and thaw 1 cup frozen corn. Place each in separate small bowls for serving.
- Sauté Vegetables: Heat a 12-inch skillet over medium heat and add 2 teaspoons olive oil. Sauté carrot matchsticks for 2 minutes until crisp-tender. Remove and set aside, adding more oil as needed. Sauté leeks for 1-3 minutes until softened; remove. Sauté spinach just until wilted with a pinch of salt; remove. Keep vegetables warm in a bowl.
- Caramelize Pork: Shred the pork with two forks. In the same skillet, heat 1 tablespoon sesame oil over medium-high heat. Add half of shredded pork in a single layer. Sprinkle with 1 tablespoon brown sugar and let cook undisturbed for 30 seconds. Drizzle 1 tablespoon rice vinegar and 1 tablespoon soy sauce over pork. Flip pork to caramelize on all sides. Repeat with remaining pork. Combine all pork and keep warm.
- Assemble and Serve: Ladle broth and noodles into large bowls. Top with crispy pork, sautéed carrots, leeks, spinach, and halved eggs. Garnish with corn, sliced jalapenos, green onions, sesame seeds, and crushed red pepper flakes. Add extra sriracha as desired. Enjoy immediately with a satisfying slurp!
Notes
- Marinating the pork overnight enhances flavor but 30 minutes is sufficient in a pinch.
- Use older eggs for easier peeling and better steaming results.
- Adjust sriracha amount to control broth spiciness.
- Remove vegetables after slow cooking to keep broth clear and avoid bitterness.
- Do not add ramen noodles too early to prevent sogginess.
- Sauté vegetables just until tender to retain texture and nutrients.
- Caramelizing pork with brown sugar and vinegar adds a delicious crispy texture and tangy flavor.
