Sunday, 29 June 2008

Crockpot Pork Ramen Noodle Soup

2-3 pounds pork shoulder roast
   (or butt)
4 cups chicken broth, plus more
   if needed
1/2 cup + 2-4 tablespoons soy
   sauce
1/4 cup + 2-4 tablespoons rice
   vinegar
2 tablespoons fish sauce
2 tablespoons thai red curry
   paste
1 tablespoon fresh ginger
1 tablespoon 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 mushrooms, sliced
4 packs Ramen noodles, seasoning packets discarded
4 eggs
1 medium acorn squash, seeded + diced
2 tablespoons coconut oil, melted
1 tablespoon curry powder
1 tablespoon white miso paste
1 tablespoon brown sugar
Pepper, to taste
  • Add the pork to the bowl of a crockpot. 
  • Pour the chicken broth, 1/2 cup soy sauce, 1/4 cup rice vinegar and fish sauce over the pork. 
  • Add the thai red curry paste, ginger, chili paste, 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.
  • 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 overcrowd 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.  
  • At the same time, add the eggs & stir lightly.
  • Once the noodles and eggs are cooked, stir in only half of the pork. 
  • Ladle the soup into bowls. 
  • Top with extra caramelized pork and curry roasted acorn squash.


*The Ramen noodles soak up a lot of the broth if not eaten immediately when the noodles are done cooking. You can prepare this ahead of time, just make sure to add the noodles right before you are ready to eat.