There’s something about a steaming bowl of ramen that evokes feelings of comfort and warmth, especially on chilly days. While you might think of ramen as a quick noodle fix from a packet, making it from scratch, particularly in a slow cooker, elevates this dish into something truly special. Not only does it infuse the flavors deeply, but it also allows you to enjoy a tender, succulent pork that takes your ramen game to the next level.
Using a slow cooker for your ramen not only simplifies the process but also enhances the depth of flavor. The low and slow cooking method allows the pork to become melt-in-your-mouth tender while the broth develops a rich, complex taste as it simmers over time. It’s a “set it and forget it” approach that’s perfect for busy weeknights or lazy weekends, allowing the flavors to meld beautifully without requiring your constant attention.
The magic of homemade ramen starts with the broth. Unlike the instant versions, which often contain preservatives and artificial flavors, a slow-cooked broth can be made entirely from scratch. You can customize it with aromatic spices, fresh herbs, and, of course, the key ingredient: pork. The longer it simmers, the more character the broth gains, creating a base that will warm your soul and satisfy your cravings.
One of the best aspects of making ramen at home is the ability to customize it to your taste. You can load your ramen bowl with an array of toppings, from soft-boiled eggs to green onions, nori, mushrooms, and even chili oil for an added kick. Consider adding seasonal ingredients to keep things fresh and exciting!
Homemade Pork Ramen in a Slow Cooker
Equipment
- Slow Cooker
Ingredients
- 3 pounds Pork butt (or shoulder)
- 1 onion, roughly chopped
- 2 stalks celery, chopped
- 2 carrots, chopped
- 8 oz mushrooms, button, cramini, or dried
- 4 inches fresh ginger, peeled and sliced
- 1/4 fresh ginger, peeled and sliced
- 1/4 cup soy sauce Tamari for glutten free
- 1/4 cup rice wine vinegar
- 1/4 cup brown sugar
- 1/4 cup white miso
- 1 tbsp Chinese five spice
- 1 tbsp gochujang (Korean chili paste)
- 1-2 tbsp sweet chili sauce (adjust to taste)
- 1 can coconut milk
- 6-8 cups beef stock
- 1 sheet nori, cut into strips
- 1 box organic ramen noodles
Topping options
- Soft-boiled eggs
- Sliced green onions
- Fresh cilantro or parsley
- Sliced radishes
- Bamboo shoots
- Seaweed (nori strips)
- Spicy chili oil
- Sesame seeds
- Baby bok choy
- Sliced mushrooms
Instructions
- 1. **Combine Ingredients**: Start by tossing the chopped onion, celery, carrots, mushrooms, and sliced ginger into the slow cooker, along with the pork butt. 2. **Add Sauces and Stock**: Pour in the white miso, soy sauce, rice wine vinegar, brown sugar, Chinese five spice, gochujang, sweet chili sauce, coconut milk, and enough beef stock to cover everything (about 6 to 8 cups).
- 3. **Cook It**: Set your slow cooker to low for 8 hours or high for about 4-5 hours, until the pork is tender and easily shreds with a fork.
- 4. **Strain the Broth**: Once the pork is cooked, carefully remove it from the slow cooker using tongs or a slotted spoon. Strain the broth through a fine mesh sieve to remove the solids, then strain it again through cheesecloth for an ultra-smooth broth.
- 5. **Cook the Ramen Noodles**: With the broth still warm, bring it back to the slow cooker or pour it into a pot on the stove. Add the ramen noodles directly to the hot broth (following the package instructions for cooking time, usually about 4-5 minutes). If using fresh ramen, it may take less time, so keep an eye on them. Stir occasionally to prevent sticking.
- 6. **Serve & Customize**: Shred the cooked pork and return it to the broth once the noodles are cooked. Serve the ramen in bowls with the flavorful broth, then top with your choice of soft-boiled eggs, sliced green onions, cilantro, and any other toppings you desire.