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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.