[{"type":"span","children":[{"text":" Join now"}]}]

Get 50% off*

*Selected plans. Offer ends 02/10/23. See offer terms.
Get 50% off
Join now
Pork and mushroom ramen

Pork and mushroom ramen

Total Time
35 min
15 min
20 min
Get ready to slurp up these tasty ramen noodles, cooked up in a delicious umami broth with plenty of veg to grow your Daily Budget.


Pork fillet or tenderloin, raw

285 g, (buy 300g), fat trimmed

Miso paste

2 tsp, red variety


400 g, mixed variety. (e.g. button, oyster, shiitake mushrooms)

Dry ramen noodles

100 g

Green shallot(s)

2 individual, thinly sliced

Vegetable stock cube

2 individual, (salt-reduced), to make 1L (4 cups) vegetable stock

Reduced salt soy sauce

1 tbs

Dried chilli flakes

¼ tsp, (optional)

Oil spray

2 x 3 second spray(s)


  1. Preheat oven to 160°C. Line a baking tray with baking paper.
  2. Rub pork with 1 teaspoon miso paste. Lightly spray a non-stick frying pan with oil and heat over medium heat. Cook pork for about 5 minutes, turning occasionally, until lightly browned all over. Transfer to prepared tray. Bake for 15-20 minutes, until pork is cooked to your liking.
  3. Meanwhile, thinly slice mushrooms or cut into small pieces. Lightly spray a large saucepan with oil and heat over medium heat. Cook mushrooms, stirring occasionally, for about 7 minutes or until tender. Stir in remaining miso paste and stock. Bring to the boil. Reduce heat and simmer for 3 minutes. Add noodles and simmer for a further 5 minutes or until noodles are tender. Stir in soy sauce and season with pepper.
  4. Divide noodles and mushrooms between 2 bowls and pour over the stock. Thinly slice pork fillet and place on top. Sprinkle with shallots and chilli flakes. Serve.


Foodie fact: Ramen is a Japanese noodle soup of Chinese origins. Made with a rich, umami broth containing miso or soy sauce, wheat noodles, and including any form of protein from pork, to chicken or eggs, it’s become increasingly popular in recent years.