Ingredients
Scale
2 piece ramen noodles (three if they’re smaller, omit any seasoning packets)
2 lb pork sirloin roast
kosher salt (as needed)
4 clove garlic (minced)
1 tbsp fresh ginger (minced)
1 onion (halved)
1 leek (halved)
4 shitake mushrooms
2 stalk celery (halved)
2 tbsp miso paste
3 tbsp soy sauce
10 cup chicken broth
For crispy pork:
2 tbsp soy sauce
1 tbsp seasoned rice vinegar
1 tbsp brown sugar
To top:
1 tbsp sesame oil
2 cup shitake mushrooms (sliced)
4 cup baby spinach
4 soft-boiled eggs (optional)
4 green onions (sliced- optional)
1 cup shredded carrot (optional)
chili crisp (optional)
Instructions
- Remove pork from all packaging. Pat dry and season all over with kosher salt. Place in the bottom of slow cooker.
- Top with garlic, ginger, onion, leek, mushrooms, miso paste and soy sauce. Cover with broth.
- Cook on high heat 6 hours or low heat 8 hours.
- Once the 8 hours is up, preheat oven to broil. Remove pork from broth and set aside to cool slightly before shredding. Strain broth with a fine mesh colander. Taste for seasoning and season to taste.
- Return broth to slow cooker, turn heat to high and add ramen. Let cook 5-10 minutes until ramen is just soft.
- While ramen is cooking, shred pork and spread over a large baking sheet. Whisk remaining soy sauce, rice vinegar and brown sugar. Broil for 3-5 minutes until just crispy.
- While pork is broiling, heat sesame oil in a saute pan. Add sliced mushrooms, season with kosher salt and cook until soft. Remove, add spinach and cook until just wilted. Set aside.
- Once ramen is cooked, ladle into bowls and top with pork, mushrooms and spinach, as well as additional desired toppings.