Cooking with Chef Bryan: Pork ramen

Pork ramen. (Photo: KUTV)

(KUTV) Recipe Courtesy Chef Bryan Woolley


  • 1 pound shredded pork shoulder
  • 5 cups water
  • 1/3 cup miso paste (to taste)
  • 1 tbsp bonito soup stock (to taste)
  • 1 tsp red pepper flakes chilli sauce (to taste)
  • Firm tofu cut into cubes
  • Green onions, chopped
  • Whole kernel corn
  • 2 soft boiled egg
  • Fish cake, sliced
  • 16 ounces ramen noodles (I like frozen ramen noodles)


  1. Cook and shred a pork shoulder. I like to use left over pork roast.
  2. Create the stock by adding the water to a large stock pot. Add the miso soup base, bonito soup stock and the red pepper flakes or a Japanese chili paste. Bring to a boil and stir to incorporate the soup bases.
  3. When the soup base is boiling, add the ramen noodles and boil for about 2 minutes. Cooking time will vary depending on the type of noodle your using.
  4. To soft boil the egg, bring a pot of water to a boil and gently add the egg to the boiling water. Boil for about 7 minutes, remove the egg and plunge into an ice bath to stop the cooking.
  5. To assemble the ramen, divide the ramen stock and noodles between four bowls.
  6. Top the ramen with shredded pork shoulder, tofu, green onions, whole kernel corn and the sliced fish cakes. Enjoy!

*Ramen is created to use a variety of ingredients. Use any toppings you would like being sure you have lots of textures and color.*