The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Speedy British Pulled Pork Ramen with Soft-boiled Egg
Forget packet noodles, this homemade ramen is packed with so much goodness and it's ready in 20 mins! Fill it with umami miso paste, mushrooms, carrots and brown rice noodles. Heat slow-cooked pulled pork till deliciously tender, then top it all off with sesame seeds, spring onions and a soft-boiled egg.
Ready in 20
High protein
5 plants
Serving size
Ingredients
- 10g chicken stock powder (Chicken Stock Powder(Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil), Cornflour)
- 2 tbsp white miso paste (Soya) (White Miso (Water, SOYBEANS, Rice, Salt), Water, Citric Acid)
- 2 tsp black sesame seeds (Sesame)
- 120g chestnut mushrooms
- 1 sweetheart cabbage
- 2 tbsp rice vinegar (Rice Vinegar, Salt)
- 550g 6 hour slow-cooked pork (pork collar, tapioca starch, salt, garlic powder, sage, black pepper, bay leaf.)
- 200g brown rice noodles (Brown Rice Flour, Water)
- 2 carrot
- 2 egg (Eggs)
- 2 spring onion
Nutritional Information
Calories: 598
Protein: 36g
Carbs: 48g
Fat: 30g
Speedy British Pulled Pork Ramen with Soft-boiled Egg
Forget packet noodles, this homemade ramen is packed with so much goodness and it's ready in 20 mins! Fill it with umami miso paste, mushrooms, carrots and brown rice noodles. Heat slow-cooked pulled pork till deliciously tender, then top it all off with sesame seeds, spring onions and a soft-boiled egg.
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Cooking Instructions
Before you start
- Bring a medium saucepan filled with salted water to a boil
- Pull out a slotted spoon, a sieve, a large frying pan or wok, a peeler & a measuring jug
Boil the eggs
- Carefully lower the eggs into the saucepan with a spoon
- Boil for 7 mins, then remove with a slotted spoon and run under cold water
Soften the veg
- Meanwhile quarter the mushrooms. Thinly slice the carrots into discs (peel optional). Trim and finely slice the cabbage
- Heat the large frying or wok with 1 tbsp oil on medium-high heat. Once hot, add the mushrooms and carrot and cook for 3 mins, until golden
- Add the cabbage to the pan and cook for a further 3 mins
Combine the flavours
- Add the pork and all its juices, along with the miso, vinegar, stock powder and 800ml boiling water
- Simmer for 4-5 mins, gently pulling apart any larger pieces of the pork, until the veg is soft and the pork is piping hot
Time to noodle
- Refill the medium saucepan with salted hot water and bring to a boil
- Once boiling, add the noodles, gently separate with a fork and boil for 3-4 mins, until cooked. Drain, then rinse under cold water
Plate up
- Finely slice the spring onions. Carefully peel and halve the eggs
- Serve the noodles into bowls, then ladle over the pulled pork broth. Place half an egg on each bowl and sprinkle with the sesame seeds and spring onion
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