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This crockpot crispy caramelized pork ramen noodle soup with curry roasted acorn squash is some real deal Ramen. The mixture of flavors and broth – oh my!! Ramen has always been one of my favorite things to eat and now it’s one that I love to make AND eat – YUM.
Growing up I pretty much lived on Ramen Noodle Soup. Especially during the cold fall and winter months. If you live in northeast Ohio, especially along the lake, like I used to, you know that those months can be brutal. Comforting soup is the best cure-all. The rain, the freezing rain, the snow, the ice, the bitter cold – with no sunshine for days.
UGH.
Ramen, and maybe a roaring wood burning fire, can restore sanity. I would come home from school, boil the water, add the noodles + seasoning and cuddle up on the couch with a big blanket (if I was lucky, the fire was going too), my hot bowl of ramen and either a re-run episode of Gilmore Girls or 7th Heaven.
Ok, that was my ideal day. I cannot say how often that truly happened because I had five other brothers living in the house as well. Getting the TV all to myself meant that I was probably still in grade three, four or five because for some reason those grades got out at 2:45pm. The rest of the grades got out at 3:15 (middle school + high school) and 3:55 (lower elementary school). For the record, Kensington (my upper elementary school) was by far my favorite school, for the sole reason that while attending, I got out earlier than all my siblings. This meant that I had at least an hour alone with my mom after school. With five other siblings + my dad all fighting for her attention, this was obviously the best thing ever to me. It was rare that it was just us girls in the house so I always loved that time after school. Unless of course I had a boatload of homework. Then I was stressed to the max and HAD to get it done right-away (issues).
It’s probably clear I was a total freak. No denying it. I mean what kid does their homework literally right after school? I wouldn’t eat or do anything till it was all done. Mental issues? Yes, yes, yes, I had them and still do, but now they are in different forms…
I have not actually had Ramen Noodle Soup, with the seasoning pack and all, in years because my mom and I sadly found out (at way too young of an age) that Ramen was basically a bunch of processed junk that we did not want to be putting into our bodies. I still remember the day my aunt Alyssa called and broke the news that our beloved Ramen probably wasn’t the best thing to be eating. Daily. And yes, even as a kid I never wanted to eat junk food unless my mom made it from scratch, meaning all her cookies, cakes, K-bars and pies where fair game. I didn’t even like chips. See, total freak.
Last year I made this Thai peanut chicken ramen that I still love and make all the time with angel hair pasta, but this fall it was time for a new Ramen. And um, I have to say that I have totally upped my Ramen making game.
The caramelized pork does the trick. It’s pretty awesome, but I still think the egg… or maybe the curry roasted acorn squash (can’t decide) are my favorites. Together they honestly make the most perfect bowl of ramen.
Bonus, the pork gets cooked all day in the crockpot too. It’s the best way to make this because not only does it make dinner easy, but the pork gets cooked low and slow and creates an incredible broth. Seriously, the broth is out of this world good. There is a little work to do before dinner, you have to roast the acorn squash and get the pork all crispy + caramelized in the skillet, but I promise the extra efforts will be so worth it. You do not HAVE to make the pork all caramelized and crispy. It’s still going to be good if you don’t, but I highly recommend taking the extra ten minutes to do so. It takes the meal to a whole new level. Plus, it totally makes this a Bahn Mi Ramen Noodle Soup.
And the squash, well it’s the perfect fall topping to add to Ramen. I wouldn’t do it any other way. So good.
And those noodles, while nothing will ever compare to real deal Ramen noodles.
Crockpot Caramelized Pork Ramen Noodle Soup w/Curry Roasted Acorn Squash.
Servings: 4 servings
Calories Per Serving: 2018 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
Soup
- 2-3 pounds pork shoulder roast or butt
- 4 cups low sodium chicken broth plus more of needed
- 1/4-1/2 cup + 2-4 tablespoons low sodium soy sauce <--Use low sodium
- 1/4 cup + 2-4 tablespoons rice vinegar
- 2 tablespoons fish sauce optional
- 2 tablespoons thai red curry paste
- 1 tablespoon fresh ginger
- 1 tablespoon sambal oelek chili paste, or to taste
- The juice of 1 lime
- 1 tablespoon Chinese five spice
- 1 teaspoon black pepper
- 2 tablespoons sesame oil
- 1/4 cup + 1 tablespoon brown sugar
- 2 cups wild mushrooms left whole - or button mushrooms, sliced
- 4 packs Ramen noodles seasoning packets discarded
- 4 soft boiled or fried eggs for serving
- Chopped carrots sliced jalapenos, cilantro + green onions, for serving
Curry Roasted Acorn Squash
- 1 medium acorn squash seeded + diced
- 2 tablespoons coconut oil melted
- 1 tablespoon curry powder I use spicy curry
- 1 tablespoon white miso paste
- 1 tablespoon brown sugar
- Pepper to taste
Instructions
- Add the pork to the bowl of a crockpot. Pour the chicken broth, 1/4-1/2 cup soy sauce (depending on your taste), 1/4 cup rice vinegar and fish sauce over the pork. Add the thai red curry paste, ginger, sambal oelek, juice of 1 lime, Chinese five spice powder, black pepper and 1 tablespoon brown sugar. Cover the crockpot and cook on low for 7-8 hours or on high for 4-6 hours (I recommend going low and slow).
- About 40 minutes before you are ready to eat, roast the squash. Preheat the oven to 400 degrees F.
- In a small bowl mix together the melted coconut oil, curry powder, miso, brown sugar and a good pinch of pepper. Add the cubed squash to a greased baking sheet and pour the curry mixture over the squash. Toss well. Bake for 30-40 minutes, tossing a couple of times during cooking. You want the squash to be lightly browned and crisp.
- Meanwhile, remove the pork from the crockpot and add the mushrooms. Cover the crockpot and crank the heat up to high. Lightly shred the pork with two forks or your hands.
- Heat a large skillet over medium heat. Add the sesame oil. Once hot, add enough pork to cover just the surface of your skillet, do not over crowd the skillet. Sprinkle a little brown sugar over the pork, add 2 tablespoons soy sauce and 2 tablespoons rice vinegar, toss. Allow the pork to caramelize, about 2 minutes. Stir and allow the pork to continue to caramelize, about 3-5 minutes total. Remove the pork from the skillet, repeat with the remaining pork. Keep the pork warm.
- Add the Ramen noodles to the crockpot and allow them to cook 5 minutes. Once the noodles are cooked, stir in only half of the pork. Ladle the soup into bowls. Top with extra caramelized pork, curry roasted acorn squash and an egg. Season the egg with salt and pepper, Add the carrots, jalapeños, green onions and cilantro if desired. Happy slurping!
Love this bowl. It’s everything you could ever want in soup.
This post was originally published on September 29, 2014
This was delicious! We ate it for dinner, and then had leftovers for 2 more nights! We are already planning to make it again next week and have family & friends over to enjoy!
I didn’t have much broth after I added the noodles so I think I will increase the amount of broth that I start with. Also, the squash never got crispy so I don’t know about adding it again.
I am so glad you loved this Jenn! Thank you so much!
i agree that the broth got totally soaked up by the noodles but what a GRAND presentation! the flavors were incredible together and my house smelled for days afterwards! 5 stars young lady!
Thank you so much Deb! I am so glad you liked this!
This is absolutely amazing. I have made it many times and my kids 3-15 all love it and especially the 13 yr old frequently asks for it!!! Thanks for an amazing recipe that is sure to be passed through generations in our family 🙂
Thank you Jennifer!
Has anyone tried this in an Instant Pot? If so, how long would you cook it for? I’ve made it in a crock pot and it’s my favorite soup. If I could make it in an hour or less, I’d probably make it every week ?
I have not made this in an instant pot, but I am sure it would work just fine! I would cook for 45 minutes on high pressure, then shred the pork. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! x Tieghan
Tieghan,
Been a follower and fan for a long time. Love your energy, flair, good recipes, and especially your talent for staging and photographing them so beautifully!
Just got a new Instapot, and wondered if you’ve used one, and if you have any tips for re-creating this recipe using an electric pressure cooker instead of a slow cooker?
Many thanks!
Hey Judi! I have not made this in an instant pot, but I am sure it would work just fine! I would cook for 45 minutes on high pressure, then shred the pork. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! x Tieghan
This shit is awesome
So glad you loved it! Thank you Lane!
Making this for dinner tonight and wondering browning the pork butt before would add to the flavor or just dry it out. What do you think? Thanks!! Also, LOVE your recipes!! Just ordered your cookbook 🙂
If you have time, I would brown the pork first as it adds flavor. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
PS. Hope you love the cookbook!
Rocky River, Ohio represent! My daughter currently attends Kensington Elementary and I’ve been searchinng for a recipe on the internet to make her. I normally just make a homemade beef ramen that is pretty plain, so I wanted to spice things up for the family and find a new recipe. How funny I would find one from another Clevelander!
That is too funny, especially because Rocky River is so small! I hope you and her love this recipe, Kira! Thank you so much!
Making this tonight- hubby demanded it and we had a craving!!
I hope you love this! Thank you Collette!
Made this recipe a while ago and I really liked it! It’s so flavourful! It was a little on the salty side and I overcooked my ramen which was unfortunate but other than that it was really tasty!
Thank you!
I’ve made the curry roasted acorn squash a few times and it is out of this world. I can never find miso paste, so I use a teaspoon of Sriracha and a teaspoon of soy sauce as a substitute and that works really well.
I am so happy you like this recipe Natalie! Thank you!
This was amazing!! Best ramen I’ve ever made for sure, and maybe the best I’ve ever had. I was dragging my feet about making the squash but it was excellent and I couldn’t stop munching on it like candy.
Thank you so much!
Made this for the first time tonight and I LOVED IT! As everyone has already pointed out – it is a little on the salty side, but I didn’t feel it was over powering. Will def be making this again and soon!!! Thanks!
I am so glad you liked this Stacy! Thank you!
Is there any risk in over cooking this? I’d like to get the broth and pork cooking in the crock pot tonight to cook while at work tomorrow- would 10 hours in low somehow make it taste bad?
Nope, 10 hours on low should be great! Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
Thank you! You don’t sound messed up to me! Just diligent. 🙂
Thank you Sarah!