Cheat’s Miso, Apple & Pork Ramen


A perfect winter warmer, this delicious ramen noodle soup is full of goodness - juicy, tender pork belly, shiitake mushrooms and a ginger and miso infused broth. What more could you want on a cold winter's night?


Serves 4



  • 4 soft boiled eggs
  • ¼ cup soy sauce
  • 400g dried egg noodles
  • 200g shimeji mushrooms
  • 4 baby bok choy, halved
  • ½ batch crispy pork belly heated according to instructions – here’s the master recipe for the Crispy Roasted Pork Belly
  • 1 sheet nori, cut into squares
  • Shredded dried chilli and furikake seasoning, to serve

For the ramen stock:

  • ¼ bunch spring onions
  • 6 cloves garlic
  • 1 x 5cm piece ginger, thinly sliced
  • 6 chicken wings
  • 2 litres good quality chicken stock
  • 4 apples from the pork belly batch cooking, roughly chopped
  • 4 dried shiitake mushrooms
  • ¼ cup mirin
  • 2 tbsp white miso paste



  1. To make soy marinated eggs, soft boil eggs and cool. Carefully peel and place in a small bowl. Cover with soy sauce and set aside to marinate for 10 minutes, turning occasionally.
  2. To make the stock, place a large saucepan over high heat. Add spring onions, garlic, ginger and chicken wings and cook, turning, for 10 minutes or until lightly charred. Add the stock, 3 cups water, apples and mushrooms. Cover with a tight-fitting lid and bring to the boil. Reduce heat to medium and cook for 30 minutes.
  3. Strain the stock and return to a medium saucepan over medium heat. Add the mirin and miso and season. Bring the stock to a simmer, add the noodles and cook for 3 minutes or until just tender. Add mushrooms, bok choy and cook for 2 minutes. Divide between bowls, serve topped with pork, egg, nori, chilli and furikake.



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