Asian Ramen with Spicy Miso and Kimchi

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

A bold Asian ramen bowl infused with spicy miso, kimchi, and tender pork, served with crisp vegetables. This japanese-inspired pasta (vegetarian) ready in about 55 minutes pairs ramen noodles, kimchi, miso paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 500 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 400g ramen noodles
• 1 cup kimchi
• 2 tbsp miso paste
• 1 cup pork belly
• 1 cup broccoli
• 2 scallions
• 1 tbsp chili oil

Instructions

1. Step 1: Bring a large pot of salted water to a boil (use 4 liters water with 1 tbsp salt). Add 400g ramen noodles and cook for 2-3 minutes less than package instructions, then drain and set aside. Reserve 1 cup of the cooking water for later use. Tip: Undercooking the noodles ensures they absorb the broth’s flavor without becoming mushy.
2. Step 2: In a large skillet or wok, heat 1 tbsp chili oil over medium-high heat. Add 1 cup pork belly and cook for 5-7 minutes, stirring occasionally, until the pork renders 2-3 tablespoons of fat and turns golden brown. Tip: Rendering the fat first enhances the depth of flavor in the broth.
3. Step 3: Add 1 cup kimchi to the skillet and sauté for 3-4 minutes, until the kimchi softens and releases its juices. Tip: Cook the kimchi separately from the pork to prevent it from becoming soggy too early.
4. Step 4: Stir in 2 tbsp miso paste and 4 cups broth (chicken or vegetable), bringing the mixture to a gentle simmer. Cook for 10-12 minutes, stirring occasionally, until the sauce thickens slightly and the flavors meld. Tip: Use the reserved cooking water to adjust consistency if needed.
5. Step 5: Add 1 cup broccoli and cook for 3-4 minutes, until tender-crisp and bright green. Remove from heat and stir in 2 scallions, sliced diagonally, and 1 tbsp chili oil. Tip: Add the chili oil at the end to preserve its heat and aroma.
6. Step 6: Divide the cooked noodles among 4 bowls. Ladle the miso-kimchi broth mixture over the noodles, ensuring each serving is well coated. Top with the sautéed pork, kimchi, and broccoli, and garnish with additional scallion slices. Serve immediately.