Name: Spicy Pork Ramen
Prep time: 45 min
Cook time: 45 min
Yield: 4
Cuisine: East Asia
Ingredients: 450 g / 1 lb pork meat, finely chopped or minced; 1.25 - 2.5 g / 1/4 - 1/2 tsp cayenne pepper (adjust to taste); 30 ml / 2 tbsp shoyu; 10 g / 2 tsp ginger, grated; 6 g / 2 tsp garlic, minced (approx 2 cloves); 55 g / 2 oz white onion, finely diced; 10 ml / 2 tsp sesame oil; 4 g / 1 tsp white sugar; 600 ml / 2 1/2 cups pork stock; 30 g / 2 whole spring onions (optional); 25 g / 1 inch cube ginger; 9 g / 3 garlic cloves (optional); 45 ml / 3 tbsp unflavoured oil; 30 g / 4 tbsp flour; 45 ml / 3 tbsp shoyu; 45 ml / 3 tbsp mirin; 3 - 6 g / 1/2 - 1 tbsp chilli flakes (optional); 200 g / 7 oz eggs (4 large); 30 g / 1 egg white, lightly whisked (optional); 24 g / 3 tbsp corn flour (optional); 15 g / 1 tbsp furikake seasoning (optional); 340 g / 12 oz ramen noodles (4 packets), cooked; 60 g / 6 tbsp fried shallots; 15 g / 1 tbsp furikake (for sprinkling); 30 g / 2 tbsp spring onions, chopped (for garnish)

Spicy Pork Ramen

Japanese Ramen

The essentials, at a glance

East Asia Main Course Dairy-FreeHigh-ProteinSpicy

Spicy Pork Ramen is a hearty Japanese noodle soup featuring tender marinated pork and a rich, savoury gravy. The broth delivers a warming heat from chilli flakes and cayenne, balanced by the umami depth of shoyu and mirin. This dish represents the comforting, customisable nature of Japanese home cooking, perfect for cooler evenings.

ProteinProtein 37.0g

FatFat 38.0g

CarbsCarbs 75.0g

Above values do not change with any serving size changes you make below

Spicy Pork Ramen with Crispy Furikake Egg

Andrew T. 5 Mar 2026

From the Blog

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Spicy Pork Ramen · Andrew T.

Furikake seasoning transforms a simple soft-boiled egg into a crunchy, savoury crown for this spicy pork ramen. The optional coating of cornflour and Japanese rice seasoning adds textural contrast to the jammy yolk within, creating a garnish that rivals any ramen-ya topping.

The foundation of this bowl lies in the marriage of shoyu and mirin within a roux-based gravy. By cooking flour in oil until lightly browned, you create a nutty base that thickens the pork stock into a silky sauce. This technique ensures the broth clings to the noodles rather than pooling at the bottom of the bowl.

Building Your Bowl

Marinate your pork with cayenne, ginger, and sesame oil for at least two hours to allow the aromatics to penetrate the meat. When stir-fried until crispy, these small pieces provide bursts of heat and umami against the mild noodles.

Serve immediately while the gravy steams, topping each portion with fried shallots and spring onions for freshness. The result is a harmonious balance of spice, sweetness, and salt that warms from within.