Coconut Miso Noodles

I’ve never really been crazy for ramen and honestly… that’s completely my fault.

Somewhere along the line, I decided ramen was basically pot noodles (wild, I know). But recently I’ve been randomly craving noodles, opened my fridge, grabbed what I had, and thought: let’s actually make this into something special.

And that’s how this coconut miso ramen with crispy pork happened.

It’s rich, savoury, cosy, and exactly the kind of bowl that makes you stop mid-slurp and go okay wow. Creamy coconut broth, deeply umami miso, sweet-salty caramelised pork, and all the garnishes that turn it into a proper moment.

Also quick PSA: miso should live in every kitchen.
It adds that salty umami hit that makes everything taste better. Soups, marinades, sauces, even butter. Keep it in your fridge. You’ll use it more than you think.

Let’s cook.

Start with the pork (this part really matters)

Get a pan on medium heat and add your pork mince.

No oil needed if it’s fatty.

Now don’t rush this.

Cook the pork until it’s properly brown. You want colour. You want crispy edges. You want that fat to slowly render out. This does two important things:

1. Golden pork = flavour.
2. Rendering the fat gives you a natural cooking oil and depth you can’t fake.

Once the pork is nicely browned, add a generous splash of ketjap manis directly to the pan. Let it bubble and reduce around the pork until everything becomes sticky and glossy. This is where the magic happens.

If you’ve never used it before, ketjap manis is a thick, sweet Indonesian soy sauce. It’s richer than regular soy sauce, slightly syrupy, and has a deep caramelised flavour that works beautifully with pork.

You can usually find it in the world food aisle at Tesco, Sainsbury’s, or Waitrose (and most Asian supermarkets too).

Once the pork is sticky, caramelised, and smelling unreal, remove it from the pan and set aside.

Build the coconut miso broth

In the same pan (leave any leftover pork fat behind), add garlic, ginger and onions. Cook for about 30 seconds until fragrant.

Stir in your miso paste and let it soften slightly in the heat. Then pour in coconut milk followed by your stock. Scrape up any browned bits from the bottom of the pan because that’s pure flavour.

Bring everything to a gentle simmer.

Taste and season with salt if needed.

That’s it. Simple, creamy, savoury, and comforting.

Noodles in

Cook your ramen noodles separately according to packet instructions. I always do this in a separate pot so they don’t thicken the broth too much.

Drain and divide between bowls.

Ladle over that coconut miso broth, then top with your glossy crispy pork.

Garnishes (not optional, sorry)

I deliberately don’t call these optional because honestly… they make the dish.

This is where ramen goes from “nice” to “restaurant vibes at home”.

Here’s what I use:

• Spring onions
• Sesame seeds
• Fresh coriander
• A good chilli oil

If you’re after a chilli oil recommendation, I love Mama Yu. It’s spicy, garlicky, and most importantly it doesn’t burn. It’s a good spicy. Flavourful, not painful.

Drizzle generously.

Why this ramen works (tiny bit of food science)

Miso brings glutamates (natural umami compounds). Coconut milk adds fat, which carries flavour. Browning the pork creates Maillard reactions, giving you that deep savoury complexity.

Together, you get a broth that tastes like it’s been simmering all day, even though it hasn’t.

That’s the secret.

Final thoughts

This coconut miso ramen with crispy pork is comfort food that still feels exciting. It’s warming, rich, and perfect for evenings when you want something cosy but impressive.

It also completely changed my relationship with ramen. No more pot noodle energy over here.

If you make this, don’t rush the pork, let that ketjap manis caramelise properly, don’t hold back on the garnishes, and please keep miso in your fridge from now on.

Trust me.