Slow Cooker Pork Ramen Bowls

There’s nothing quite as cozy as a hot bowl of ramen. This simple Slow Cooker Pork Ramen recipe gives you a delicious, homemade take on a classic comfort food.

Why You’ll Love This Slow Cooker Pork Ramen

Who doesn’t love takeout-quality ramen from the comfort of their own kitchen? Like my popular Spicy Miso Ramen, this recipe is packed with all the savory, umami goodness you expect from restaurant-style ramen. It’s loaded with tender pork, mushrooms, and noodles, and topped with fresh, flavorful garnishes. If the idea of making ramen from scratch sounds intimidating, don’t worry—this slow cooker recipe makes it super easy. The best part? You can tweak it to fit your dietary preferences or whatever veggies you have on hand. The real star of any ramen is the broth. After hours in the slow cooker, the flavors meld together, creating a rich, hearty soup that tastes like it’s been simmering all day. If you love easy slow cooker recipes, you should also try my Slow Cooker Lentil Soup and Slow Cooker Sweet Potato Black Bean Chili.

Ingredients

  • Pork: You can use boneless pork butt or substitute with boneless, skinless chicken thighs.
  • Onion: Yellow or sweet onions add the best flavor.
  • Mushrooms: Cremini or shiitake mushrooms are perfect.
  • Ginger & Garlic: Fresh ginger and garlic give a more intense flavor than dried versions.
  • Soy Sauce: If you need gluten-free, swap with tamari.
  • Miso Paste: A fermented soybean paste that adds deep umami to the broth. You’ll find it near the tofu in most stores.
  • Sesame Oil: Toasted sesame oil gives a rich, nutty flavor.
  • Noodles: Use ramen or rice noodles—either works great.
  • Garnishes: Fresh toppings like cilantro, green onion, something spicy like chili oil or fresh chiles, and a crunchy element like sesame seeds.

Directions

Step 1: Prepare the Base

Place the onion and mushrooms in the bottom of the slow cooker. Lay the pork on top and add the broth, soy sauce, miso, ginger, and garlic. Cover and cook on LOW for 7 to 8 hours.

Step 2: Crisp the Pork

Take the pork out of the slow cooker and place it on a baking sheet. Break it into chunks, then broil for 5 to 7 minutes until it gets crispy and caramelized.

Step 3: Cook the Noodles

Turn the slow cooker to HIGH and add the noodles. Cook until they’re tender, then stir in the sesame oil.

Step 4: Serve

Ladle the ramen into bowls, top with the pork, and add your favorite garnishes.

    Recipe Variations

    • Gluten-Free: Use tamari instead of soy sauce and opt for brown rice noodles.
    • Vegetarian: Use a high-quality vegetable or mushroom broth, skip the pork, and add tofu towards the end of cooking.
    • Chicken Option: Substitute pork with about 1.5 lbs of boneless, skinless chicken thighs.
    • Spicy Ramen: Add chili oil, chili crunch, or gochujang to spice things up.

    What to Serve with Ramen

    • Cucumber Salad: Try Cucumber Edamame Salad, Asian Cucumber Salad, or Cucumber Avocado Salad.
    • Brussels Sprouts: Miso Sesame Brussels Sprouts or Brussels Sprouts with Kimchi Sauce are great side dishes.

    Storage Tips

    • To Store: Keep leftover ramen in the fridge for up to 3 days. If possible, store the toppings separately.
    • To Reheat: Warm the ramen on the stovetop or in the microwave, and add fresh garnishes after reheating.
    • To Freeze: Freeze the ramen (without garnishes) for up to 3 months. Thaw in the fridge before reheating.

    Equipment

    • 8-quart slow cooker

    Ingredients  

    • 1 (2 to 3-lb.) boneless pork butt (or 1.5 to 2 lbs. boneless, skinless chicken thighs)
    • 1 yellow onion, thinly sliced
    • 8 oz. sliced cremini mushrooms
    • 6 to 8 cups lower-sodium chicken or beef broth
    • 3 Tbsp. soy sauce or tamari
    • 2 Tbsp. white miso paste
    • 2 Tbsp. minced fresh ginger
    • 3 to 4 garlic cloves, minced
    • 6 oz. dry ramen noodles
    • 2 tsp. toasted sesame oil
    • 1 to 2 Tbsp. chili oil, chili crunch, or chili paste (such as gochujang)
    • 1/2 bunch thinly sliced green onion
    • Additional optional garnishes: soft-boiled egg, toasted sesame seeds, cilantro or microgreens

    Instructions 

    1. Trim excess fat from pork butt and season all over with kosher salt. Set aside.
    2. Arrange onion and mushrooms in the bottom of a greased 8-quart slow cooker. Lay pork (or chicken) overtop and add chicken broth (all 8 cups if your slow cooker is large enough; otherwise, 6 cups works fine), soy sauce, white miso paste, ginger, and garlic. Cover and cook on LOW for 7 to 8 hours. (Note: you can also do 4 hours on HIGH, however, the meat turns out much more tender from the extended cooking time on low heat.)
    3. Preheat the broiler to HIGH. Remove the pork from the slow cooker and place on a rimmed baking sheet. Break into large chunks, and place under the broiler for 5 to 6 minutes, until parts of the meat start to crisp and caramelize. (Watch closely, as broiler times may vary.)Remove from oven and break the chunks into smaller pieces.
    4. Meanwhile, turn the slow cooker to HIGH and add ramen noodles. Cover and cook for 5 to 7 minutes, until the noodles are tender. Stir in toasted sesame oil.
    5. Ladle ramen into bowls and arrange pieces of crispy pork overtop. Drizzle each bowl with chili oil (or chili crisp) and garnish with sliced green onion. Add additional garnishes of choice, and serve.

    Notes

    • To Store. Refrigerate leftovers for up to 3 days. Store toppings/garnishes separately, if possible.
    • To Reheat. Warm the ramen mixture on the stovetop or in the microwave until steaming. Add fresh garnishes after rewarming.
    • To Freeze. Freeze the ramen mixture for up to 3 months. Thaw in the refrigerator before reheating according to the instructions above.
    NUTRITION INFORMATON:Serving:Serving: 2.5cups | Calories: 480kcal | Carbohydrates: 27g | Protein: 30g | Fat: 28g | Saturated Fat: 9g | Sodium: 1205mg | Fiber: 2g | Sugar: 4g

    *I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands*

    If you’ve tried this recipe, please take a minute to rate the recipe and let me know how things went for you in the comments below. It’s always such a pleasure to hear from you!

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