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Photo of Pork and spinach ramen by WW

Pork and spinach ramen

Total Time
15 min
5 min
10 min


Chicken stock cube

2 individual

Fresh ginger

1 tsp, crushed

Soy sauce

2 tbs


1 medium, halved, thinly sliced diagonally

Shiitake mushrooms

100 g, sliced

Pork leg strips, raw

400 g, cut into strips (buy 500g)

Fresh ramen noodles

150 g

Miso paste

2 tbs

Baby spinach

100 g

Green shallot(s)

2 individual, thinly sliced

Fresh red chilli

1 whole, thinly sliced


  1. Fill and boil the kettle.
  2. Place stock cubes, ginger, soy and 1.5 litres (6 cups) boiling water in a large saucepan over medium-high heat and bring to the boil. Add carrot and mushrooms and boil, covered, for 5 minutes.
  3. Add pork and noodles to soup. Reduce heat and simmer, uncovered, for 2 minutes or until pork is just cooked through. Ladle 1 cup (250ml) soup liquid into a bowl. Whisk in miso paste. Stir miso mixture into soup. Cook for 1 minute or until just heated through.
  4. Divide spinach among serving bowls. Ladle over hot soup. Sprinkle with shallots and chilli to serve.


TIPS: Suitable for leftovers. Store in an airtight container in the fridge for up to 2 days. Or freeze for up to 1 month. Add it: 2 soft-boiled eggs (halved) with shallots and chilli in Step 4. Swap it: Ramen noodles for soba noodles.