Spicy Miso Pork Ramen
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Spicy Miso Pork Ramen

Spicy Miso Pork Ramen

with Carrot Ribbons, Charred Corn & Shiitake Mushrooms

This Japanese-style condiment will be sure to give your food an umami boost. Made from fermented soy bean paste, you can use this versatile paste as a flavour booster in rice bowls, stir-fried noodles and even pasta dishes.

Lower Carb
Calorie Smart
Lower Carb
High Protein
Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Cooking time30 minutes


serving amount

2 unit(s)


2 unit(s)

Spring Onion

50 grams

Shiitake Mushrooms

160 grams


300 grams

British Pork Mince

15 grams

Miso Paste

(Contains Soya)

1 pinch

Chilli Flakes

15 milliliter(s)

Soy Sauce

(Contains Cereals containing gluten, Soya)

1 unit(s)

Asian Broth Paste

(Contains Soya, Cereals containing gluten)

15 grams

Sambal Paste

5 grams

Roasted White Sesame Seeds

(Contains Sesame May contain Nuts, Peanut)

Not included in your delivery

400 milliliter(s)

Water for the Broth


Nutritional information

Energy (kJ)2419 kJ
Energy (kcal)578 kcal
Fat38.6 g
of which saturates12.9 g
Carbohydrate22.1 g
of which sugars14.7 g
Protein33.8 g
Salt5.24 g
Always refer to the product label for the most accurate ingredient and allergen information.


Small Bowl
Medium Saucepan


Prep the Veg

Use a peeler to shave the carrot into ribbons, running it down all sides of the carrot evenly until you reach the centre. 

Trim the spring onion and thinly slice on an angle.

Thinly slice the shiitake mushrooms.

Char the Sweetcorn

Drain the sweetcorn in a sieve.

Heat a large frying pan on high heat (no oil). Once the pan is hot, add the sweetcorn and cook until charred, 5-6 mins. Adjust the heat if necessary. Stir only twice during this time - you want the sweetcorn to be lightly charred.

Set aside in a small bowl covered to keep warm. Boil a half full kettle.

Fry the Miso Pork

Heat the same frying pan on medium-high heat with a drizzle of oil. 

Once hot, add the pork mince and miso paste, fry until golden, 4-5 mins. Use a spoon to break it up as it cooks. Season with salt and pepper.

Add the chilli flakes and fry for 1 more min. Set aside in a small bowl, covered to keep warm. IMPORTANT: Wash your hands and equipment after handling raw pork. It's cooked when no longer pink in the middle.

Cook the Soy Mushrooms

Heat the frying pan on a medium-high heat with a drizzle of oil. 

When hot, add the mushrooms and soy sauce. Cook, stirring frequently, until starting to brown, 3-4 mins.

Make the Broth

Meanwhile, add the boiled water (see pantry) to a saucepan and bring back to the boil.

Add the Asian broth paste and simmer for 1-2 mins. Add the carrot, simmer for a further 2 mins. 


Share the broth and carrot ribbons between your bowls. 

Top in sections with the spicy miso pork, charred sweetcorn and soy shiitake mushrooms. 

Drizzle over the sambal paste, then garnish with the sesame seeds and spring onion.