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4.92 from 70 votes

Spicy Pork and Miso Noodle Soup

Miso flavoured pork mince marries with a super tasty broth, lots of veggies, egg noodles and a perfectly boiled egg for a dinner that will have everyone coming back for seconds. Pork and miso noodle soup comes together quickly and packs well for lunch the next night.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Dinner
Cuisine: Anytime
Keyword: miso noodle soup
Servings: 4 serves
Calories: 589kcal

Ingredients

  • 2 tablespoon extra virgin olive oil
  • 3 garlic cloves crushed
  • 2 green shallots thinly sliced
  • ¼ cup white shiro miso paste
  • 6 cups chicken stock reduced sodium
  • 1 tablespoon fresh ginger finely grated
  • 400 grams pork mince
  • 1 tablespoon sriracha or other chilli sauce of choice more to taste if required
  • 2 tablespoon rice vinegar
  • 2 tablespoon mirin
  • ¼ cup tamari reduced sodium
  • 1 tablespoon sesame oil
  • 500 grams egg noodles or noodles of choice prepared according to package directions
  • 2 cups baby spinach or chopped baby bok choy
  • 1 cup bean sprouts
  • 4 soft boiled eggs peeled
  • sesame seeds and shredded nori to serve

Instructions

  • Heat 1 tablespoon oil in a saucepan over medium heat. Add garlic and shallot, stir and cook for about 3-4 minutes or until softened. Add miso and stock, and bring to a boil.
    2 tablespoon extra virgin olive oil, 3 garlic cloves, 2 green shallots, ¼ cup white shiro miso paste, 6 cups chicken stock
  • While that is coming to the boil prepare the egg noodles according to the instructions on the packet.
  • Boil your eggs until they reach the level of doneness you prefer (see notes).
  • In a separate medium saucepan heat the remaining 1 tablespoon oil over medium-high heat. Add the ginger and stir-fry for 1 minute or until fragrant. Add the pork mince and cook, breaking the mince up with a wooden spoon, for about 8 minutes or until crisp and browned all over. Stir through the sriracha.
    1 tablespoon fresh ginger, 400 grams pork mince, 1 tablespoon sriracha or other chilli sauce of choice
  • Once boiling, add the rice vinegar, mirin, tamari, and sesame oil to the miso broth and stir.
    2 tablespoon rice vinegar, 2 tablespoon mirin, ¼ cup tamari, 1 tablespoon sesame oil
  • Divide the prepared noodles among 4 bowls. Top with the miso broth, add a large spoonful of the mince mixture, a handful of baby spinach, a handful of bean sprouts and a soft boiled egg cut in half. 
    500 grams egg noodles, 2 cups baby spinach or chopped baby bok choy, 1 cup bean sprouts, 4 soft boiled eggs
  • Top with sesame seeds and nori and serve with extra sriracha on the side for those who like it with more spice.
    sesame seeds and shredded nori

Notes

Eggs
Bring a saucepan of water to a gentle boil and slowly lower your room temperature eggs into the saucepan.
Set the timer for how you would like to have your eggs cooked.
  1. 5 minutes: set white and runny yolk.
  2. 6 minutes: liquid yolk – a little less oozy.
  3. 7 minutes: almost set.
  4. 8 minutes: softly set.
  5. 10 minutes: hard-boiled egg.
Store
Store leftovers in an airtight container in the fridge for up to 3 days.
I prefer to store the broth separately to the rest of the ingredients, as I find that the noodles will soak up the broth, and there will be barely any left when it comes time to reheat.
The broth and cooked pork mince can also be frozen for up to 3 months if stored correctly.
I would not freeze the noodles.

Nutrition

Calories: 589kcal | Carbohydrates: 21g | Protein: 34g | Fat: 41g | Saturated Fat: 12g | Cholesterol: 264mg | Potassium: 823mg | Fiber: 2g | Sugar: 9g | Vitamin A: 1750IU | Vitamin C: 13.1mg | Calcium: 89mg | Iron: 3.8mg