Miso Pork Ramen | Recipes | Borough Broth

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Miso Pork Ramen

I know this apple, miso and seaweed broth is vegan but the thought of pork and apple came into my mind and I couldn’t resist! If you want a vegan version, just switch out the pork for any vegan substitute.

Written by
Poppy Lawrence

Serves: 1 large or 2 small bowls
Cooking time: 20 minutes


1 pork steak

1/2 apple

1 spring onion, thinly sliced

1 pack ramen noodles

2 baby aubergines

1 pouch Borough Broth Co. Organic Apple, Miso and Seaweed broth

small amount of coriander and red chilli for dressing

1/4 teaspoon white miso

1 teaspoon salt


  1. Prep your spring onion and set aside (this can be a bit painstaking if you slice it like I did so better to just get it done).
  2. Ensure your pork is room temperature before cooking. Mix your miso with 1 tablespoon water, and 1 teaspoon salt and pepper then cover your pork steak.
  3. Add a small amount of oil to a pan and turn up to a medium-high heat. Add your pork, fry on each side for 1 minute before allowing to cook for a further 8-10 mins, turning every couple of minutes.
  4. On a hot grill, quickly sear the baby aubergine for a few minutes until soft.
  5. When the pork is almost cooked, get the broth on the stove and bring to a boil before adding your ramen and cooking to pack instructions
  6. Finish up by slicing your apple and pork before plating up!

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