Pork Ramen with Corn & Sweet Peppers

Thick and creamy, this broth makes exceptionally good slurping. It’s brimming with noodles and sweet bites of pepper and corn. You wouldn’t be wrong to drop an egg on top. 

What You Get

Fresh ramen noodles 

Sweet corn 

Sweet peppers 

Green onions 

Bacon ends 

Ground pork (see note below) 

Miso paste

Ramen broth (see note below) 

What You’ll Need

Vegetable oil

Ground chile powder (optional)

Makes 3 servings

Active Time: 25 minutes 

Total Time: 25 minutes 

Step 1

Bring a pot of water to a boil. Set the noodles by the stove, but don’t add them yet (they cook quickly). 

Step 2

Meanwhile, shuck the corn and cut the kernels from the cob. Seed and slice the peppers. Thinly slice the green onions, separating the white and green parts. Thinly slice the bacon ends. Drain the ground pork, if necessary.

Step 3

In a large pot over medium-high heat, warm 1 tablespoon vegetable oil. Add the white parts of the green onion and bacon ends and sauté until the fat renders, 3 to 4 minutes. Add the ground pork and cook, breaking it up with a spoon, until no longer pink, about 3 minutes. Scrape the pork to one side of the pan, add the miso paste to the other side, and stir until fragrant and slightly darkened, 2 to 3 minutes. Add a pinch of chile powder, if you want some heat. 

Step 4

Add the broth, stirring to scrape up any browned bits on the bottom of the pan, and bring to a simmer. Add the corn and peppers and simmer until tender, 2 to 3 minutes. Remove from the heat.

Step 5

Add the noodles to the boiling water and cook until al dente, 1 to 2 minutes or according to package instructions. Drain the noodles and divide them between bowls. 

Step 6

Ladle the pork, veggies, and broth over the noodles in the bowls. Sprinkle with the remaining green onions and serve warm. 

Notes: The pork and broth may arrive frozen for freshness. Store them in the refrigerator to defrost before cooking. If you need to defrost the pork same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes. If the broth is still partially frozen, you can add it to the pot to melt, but you may need to increase the cook time.