Soy-Miso Glazed Ramen with Spicy Pork and Soft-Boiled Egg

By AislePrompt Editorial · Published 2026-05-31 · Updated 2026-05-31

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Rich ramen broth infused with soy and miso, topped with spicy ground pork, soft-boiled egg, and fresh scallions for a comforting bowl. This Japanese-inspired noodle recipe, ready in about 35 minutes, pairs ground pork, soy sauce, miso paste (red or white) for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 2, 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.

Prep: 10 min Cook: 25 min Serves 2 Japanese cuisine 550 cal/serving

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Ingredients

8 oz ground pork
3 tbsp soy sauce
2 tbsp miso paste (red or white)
1 tbsp sesame oil
3 cloves minced garlic
1 tbsp minced ginger
1 tbsp chili paste (Sriracha or similar)
4 cups chicken broth
4 oz dried ramen noodles
2 large eggs
1/4 cup scallions, thinly sliced
1/2 cup bean sprouts

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Instructions

Step 1: Bring 2 cups water to boil in a small pot. Gently add 2 large eggs and boil for exactly 7 minutes for soft-boiled eggs. Remove eggs and place in ice water bath to cool.
Step 2: Heat 1 tbsp sesame oil in a medium pot over medium heat. Add 3 cloves minced garlic and 1 tbsp minced ginger, sauté for 1 minute until fragrant.
Step 3: Add 8 oz ground pork to the pot and cook for 5-6 minutes, breaking up the meat until browned.
Step 4: Stir in 3 tbsp soy sauce, 2 tbsp miso paste, and 1 tbsp chili paste, cooking for 2 minutes to blend flavors.
Step 5: Pour 4 cups chicken broth into the pot and bring to a simmer.
Step 6: In a separate pot, cook 4 oz dried ramen noodles according to package instructions (typically 3-4 minutes), then drain.
Step 7: Peel the cooled soft-boiled eggs and halve them lengthwise.
Step 8: Divide cooked noodles between two bowls. Ladle hot broth and pork mixture over noodles.
Step 9: Top each bowl with one soft-boiled egg half, 1/4 cup thinly sliced scallions, and 1/2 cup fresh bean sprouts. Serve immediately.