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.

Crockpot Crispy Caramelized Pork Ramen Noodle Soup w/Curry Roasted Acorn Squash| halfbakedharvest.com @hbharvest

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).

Crockpot Crispy Caramelized Pork Ramen Noodle Soup w/Curry Roasted Acorn Squash| halfbakedharvest.com @hbharvest

Crockpot Crispy Caramelized Pork Ramen Noodle Soup w/Curry Roasted Acorn Squash| halfbakedharvest.com @hbharvest

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…

Crockpot Crispy Caramelized Pork Ramen Noodle Soup w/Curry Roasted Acorn Squash| halfbakedharvest.com @hbharvest

Crockpot Crispy Caramelized Pork Ramen Noodle Soup w/Curry Roasted Acorn Squash| halfbakedharvest.com @hbharvest

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.

Crockpot Crispy Caramelized Pork Ramen Noodle Soup w-Curry Roasted Acorn Squash| halfbakedharvest.com @hbharvest

Crockpot Crispy Caramelized Pork Ramen Noodle Soup w-Curry Roasted Acorn Squash| halfbakedharvest.com @hbharvest

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.

Crockpot Crispy Caramelized Pork Ramen Noodle Soup w-Curry Roasted Acorn Squash| halfbakedharvest.com @hbharvest

Crockpot Crispy Caramelized Pork Ramen Noodle Soup w-Curry Roasted Acorn Squash| halfbakedharvest.com @hbharvest

And those noodles, while nothing will ever compare to real deal Ramen noodles.

Crockpot Crispy Caramelized Pork Ramen Noodle Soup w-Curry Roasted Acorn Squash| halfbakedharvest.com @hbharvest

Crockpot Caramelized Pork Ramen Noodle Soup w/Curry Roasted Acorn Squash.

Prep Time 25 minutes
Cook Time 7 hours
Total Time 7 hours 25 minutes
Servings: 4 servings
Calories Per Serving: 603 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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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

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!

Crockpot Crispy Caramelized Pork Ramen Noodle Soup w-Curry Roasted Acorn Squash| halfbakedharvest.com @hbharvest

Love this bowl. It’s everything you could ever want in soup.

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Comments

    1. Hey Nia,
      Love to hear this! Thanks so much for giving the recipe a try, I am so glad it was enjoyed! xTieghan

  1. 5 stars
    Every single element of this dish was delicious and could stand on its own. The pork, the curry squash…… Im stuffed but it still sounds so good. Also, my houser smells amazing. My only error was not reading through the directions fully (will I ever learn?) For a slow cooker recipe it needed more finishing at the end than I expected, which is 100% my fault for not reading. I stuffed my slow cooker pot into the fridge and reheated it the next day to finish the recipe, when I had more time. Teagan, I love how creatively you used a slow cooker for this recipe. I’ll be making this (and literally every other recipe of yours I’ve tried) again.

    1. Hey Kate,
      Thanks so much for making this recipe, I am so delighted that it was enjoyed! Have a great week:) xTieghan

  2. 5 stars
    This ramen was SO FLAVORFUL! It was perfect for a cold Sunday with nothing else to do. The recipe was easy to follow. We substituted sweet potato for the acorn squash and it was awesome.
    I wish we had put more chicken stock in it; after we finished dinner, it ended up being mostly noodle left. Not a big problem (the noodles are so good and we’ll eat as a pasta), but just something I’d change next time!

    1. Hey Grace,
      I am so glad you have enjoyed the recipe, thanks so much for making it! Have a great week! xTieghan

  3. 5 stars
    I have never made pork ramen before, but this was so yummy! I didn’t make too many changes because my mom always taught me to follow a recipe as is the first time. Used 1/3 c soy and 4 c low sodium chicken broth + 2 c ginger miso broth that I got from Trader Joe’s. I also added a second T of brown sugar half way through cooking. I will definitely be making this again. My only alteration for next time will be to cook the noodles separately because they soak up the broth, making leftovers a moot point the next day.

    1. Hey Brittany,
      Thanks so much for making the recipe, I am delighted it was enjoyed! Have a great weekend:) xTieghan

  4. 5 stars
    This is a staple dish for us in the winter!! So good, so easy. I don’t do the acorn squash because I didn’t think it added much to the dish and it was more work than necessary.

    1. Hey Maggie,
      I am so glad you enjoyed the recipe, thanks so much for giving it a try! Happy Holidays! xTieghan

  5. 5 stars
    “This is the best ramen I’ve ever had” “So f***ing bomb” “That squash is to die for” “can we eat this every night?” – actual reviews from my family this evening. Every recipe I’ve tried from HBH is absolutely amazing and this one stands true to that!

    1. Hey Summer,
      LOL I am so glad this recipe was enjoyed, thanks so much for giving it a try! Happy Holidays! xTieghan

  6. I know this is an old recipe, but anyone try in a Instant Pot?! Would love to have an updated version as this sounds delicious!

    1. Hey Simone,
      I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan

    1. Hey Patrycja,
      I would cook on high pressure for 45 minutes. For next results I would cut the pork into larger chunks. I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan

    1. Hey Ju-Ju,
      I haven’t tested this, but it should work. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  7. 5 stars
    Now this recipe is perfect for winter! I just start the slow cooker in the morning and come home to an amazing meal. So tasty! Each time I made it my sister loved it so much she would sneak in the kitchen after dinner to eat the leftover pork cold straight out of the refrigerator!

  8. 5 stars
    Bear with me, as I found this recipe after I purchased the pork shoulder, so had to do some substitutions. I used kefir lime leaves, dried mushrooms, coconut sugar, carrots for squash, and gluten free ramen. I cooked and shredded the meat a day before, so I was able to separate the fat from the broth after a night in the fridge. Might try sweet potato with it tomorrow night. I will definitely make this again… as written next time!

  9. 5 stars
    THIS RECIPE IS THE BOMB! I made it exactly as stated and it was unreal. So filling and delicious. The left over pork was so fabulous for the days following. Amazing amazing amazing! I’ve already shared this recipe with a bunch of my friends one of which was my neighbour who actually knocked on my door to ask me what I was making because it smelt so good. haha! thank you very much!

  10. 5 stars
    Made this again for the first time in a while and I remember now how much we love it! So easy and so flavorful!

  11. 4 stars
    This was lovely! Like most HBH recipes, this one allows you to ad-lib a little to suit your own tastes. For me, I only fried half of the pork and left the other half hidden in the broth. The broth was a little too limey for me, so dunked in some sweet soy and a bit of miso at the mushroom/noodle step. This one ain’t traditional, but damn if it isn’t tasty! ISO-LOVE IT!

    1. Haha thank you so much Sam! I am really glad this recipe turned out so well for you!! I hope you continue to enjoy others as well! xTieghan

  12. I have green curry paste and red curry sauce on hand…any thoughts on which would substitute best for the red curry sauce? Or should I hit the store?

    1. Hi Bridget! Give he red curry sauce a try. I am sure that will be amazing!! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  13. I’ve made this ramen several times and WE LOVE IT. But question: do you think it would work with chuck roast instead of pork shoulder? I have a big chuck roast in the freezer I’ve been wanting to use.

    1. Hi Tiffany! I bet chuck roast will be great! Love that idea! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

    1. Hi Erin, I would recommend cooking the soup on high pressure for 45 minutes. For best results, cut the pork into larger chunks. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

    1. Hi Kimani! You can use chicken instead. That will be great! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

    1. Hi Laura! No, I leave the rind on the squash. It is edible! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

    1. HI there! I would recommend cooking the soup on high pressure for 45 minutes. For best results, cut the pork into larger chunks. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  14. 5 stars
    Incredible recipe. Wouldn’t change a thing. I’ve used leftover pork from this dish in nachos and its surprisingly tasty and goes well!!!

    1. HI there! I would recommend cooking the soup on high pressure for 45 minutes. For best results, cut the pork into larger chunks. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

    1. Hey Jen, nothing has changed about this recipe. It’s always been a crockpot ramen. Perhaps are are thinking of on of my other Ramen recipes? I do have a few! Please let me know if I can help you find something. Thank you! xTieghan ???

  15. 5 stars
    Love this ramen recipe! It was the first ever halfbakedharvest I tried and it did not disappoint. Such great flavors and the pork is amazing. Unfortunately I no longer have a slow cooker as I traded it out for an instant pot. Any cooking suggestions for doing the pork this way? I’ve heard that the “slow cooker” setting on instant pot isn’t exactly the same as a crock pot 🙂 Thanks!

    1. Hi Lindsay! Glad you love this recipe! Tieghan hasn’t tried this recipe specifically with the slow cooker setting on the IP. But you could certainly give it a shot to see how it goes. Let me know if you have any other questions! Enjoy! Kelly

  16. 5 stars
    I just made this last night for the fam. I didn’t use miso or the red curry paste as I didn’t have either but it was still one of the best things I ever made.
    Seriously this was ridiculously delicious and the curry squash added even more amazing flavor.

    Seriously this soup was amazing!!

    1. Hi Lindsey! I am sure that will be fine and very delicious! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  17. 5 stars
    This was my first attempt at a homemade ramen recipe and it is literally delicious! There is a flavor that stands out and none of my family can accurate pinpoint it but we’re thinking fish sauce since we’ve never had it before. Either way, it’s so, so, so good.

  18. 1 star
    I should have read the reviews!!!!!! This was WAY, WAY too salty, even for my husband, who is completely oblivious to sodium levels in any food. While eating this he actually said he’s only eaten one thing saltier than this: actual salt. We couldn’t finish our bowls, and I had to chuck the whole broth. 🙁 I’m not sure how else this dish could have been improved except to maybe not even use soy sauce and fish sauce at all….

    1. Hi Sandra! I am so sorry to hear that! I hope you still enjoy some other recipes on my blog! xTieghan

  19. 5 stars
    Among the best recipes I’ve ever tried. I cooked the pork the day before in a Dutch oven in my regular oven (4lb shoulder roast at 220 degrees for 6 hours), and I appreciated being able remove the fat that congealed on the top of the pork/broth the next day. I ran out of rice vinegar and used white balsamic to caramelize the pork: this was the hubby’s favorite part, by far. The acorn squash was simply out-of-this-world, even though I left out the miso paste.

    I’ve never made anything with this flavor profile before. Unique and utterly delectable. Worth all of the effort and more. Thank you!

  20. 5 stars
    Literally how could anyone rate this recipe less than 5 stars? Every time I make this recipe, I feel like a 5 star chef. Anyone who has ever been invited over to eat it with me has nothing but glowing reviews. Make this meal, you won’t regret it.

    1. This is so sweet! I am so glad you and all your guests have loved this recipe, Stevie! Thank you so much! xTieghan

    1. Hey Sharon! You can just omit the mushrooms. No bog deal! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  21. 5 stars
    I’ve been making this recipe for years and I just wanted to tell you it’s my all time favorite dish!! I felt this fact warranted my first ever post in a comment section. Thank you so much for sharing!!

  22. 4 stars
    We made this yesterday and it was delicious!!! Totally worth the time – and the hands-on effort is really at a minimum. I will say that when we make this next time, we will cook the ramen separately from the broth. The issue with cooking them together is that the noodles soak up all of the broth, so when you have your serving at dinner it’s completely fine, but once it has sat in the fridge overnight, there’s no broth and all of your effort to make this delicious soup is all but gone, leaving you with a sticky goop of noodles.

  23. 4 stars
    Yuuuum!! Made this for dinner a few nights ago and it yielded more than 4 servings (an absolute bonus for our last-minute-lunch part of the freezer). I found that I had to add an additional 2+ cups of water to get enough broth (the broth with the 4 cups of chicken stock and slow-cooked pork was a little salty for me), but with that addition it was perrrrfect. Thank you so much for sharing this, I’ll definitely be making it again! That crispy pork is NO! JOKE!

  24. Wondering if you could use pork loin for this? I recently made a Asian style pulled pork that shredded really well and have some leftover loins left so this would be perfect to make it with! Do you think that cut of meat would work for this recipe?

    1. HI! I am sure that will be just fine. The eat might be a little dryer since it is a leaner cut. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan

  25. 5 stars
    I made this last night… so good! I did it according to the recipe, but left out the fish sauce…. a little more time consuming than the recipe says… says prep time 25 minutes.. for everything, minus the cooking, I’d say more like 1.5 hours, especially since it was my first time making it. The ingredients were a little difficult to find if you don’t know where to look for them in the store…. (who knew miso paste is refrigerated in the health food section). All in all, this is an amazing recipe and I will definitely be making it again.

  26. 5 stars
    This recipe was everything I could have hoped for! I didn’t substitute anything and cooked it exactly as the directions said and my husband and I both agree that it is AMAZING! Perfect for a chilly fall night!!

  27. 5 stars
    I am notorious for modifying recipes. Even my cookbooks are covered in notes and stickies with extra instructions, inclusions, etc. This ramen recipe though… the only note on my much-loved print-out is “Make exactly as directed. Change nothing – this is what heaven tastes like!”

  28. This is a life saver! I have to go low sodium and instant ramen has been the thing I’m missing the most. This looks like it’s even better. I cannot wait to try it.

    1. Hey Cathy! You can cook this in an oven safe pot at 300 degrees for 3-4 hours. That will be great! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan

    1. I would just cook the pork longer and remove the bone after cooking. I think that will be great! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan

  29. 5 stars
    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.

  30. 5 stars
    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!

  31. 5 stars
    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 🙂

  32. 5 stars
    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 ?

    1. 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

  33. 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!

    1. 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

  34. 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 🙂

    1. 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!

  35. 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!

    1. That is too funny, especially because Rocky River is so small! I hope you and her love this recipe, Kira! Thank you so much!

  36. 4 stars
    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!

  37. 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.

  38. 5 stars
    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.

  39. 4 stars
    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!

  40. 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?

    1. Nope, 10 hours on low should be great! Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  41. 5 stars
    How many times can I give this recipe 5 stars? 🙂 I made this recipe for the first time this week and it. Is. To die!! Only thing, I wasn’t sure if I was supposed to peel the squash before cooking, so I did. That was the fussiest part. Thank you, thank you, thank you for this unbelievably delicious recipe!

  42. 5 stars
    Hi! First off, this dish is AMAZING! Absolutely love it. I put more pork in than required and was wondering if it would be a good idea to just make the broth (I guess everything besides the pork) on the stove top?! Have you run in to this dilemma before?
    Thanks!

    1. HI! Yes, I would just make some more broth, that will be great. So glad you enjoy this recipe. Thank you! 🙂

  43. This looks amazing! I’m making it for dinner tonight. I’m a newbie to acorn squash…do you need to peel it?

    1. Hi! No need to peel the squash. it is edible and delicious! Please let me know if you have any other questions. Hope you love this recipe! Thank you! ?

    1. I am allergic to them so I’ve just omitted them when I make this. My stepson texted me last week and asked when I was making this cause he knows I make it in the fall and winter.

    2. Hi Pam! No problem, just leave the mushrooms out of the recipe. Let me know if you have other questions. Hope you love this recipe. Thank you! ?

  44. I’ve eaten Ramen for over 40 years, since I was stationed on the Korean DMZ. I’ve got to say this is the best looking bowl of ramen I’ve ever seen.

  45. Sorry for a dumb question, but i got just raw pork shoulder, do I need to roast it before i put it in crockpot ? And if yes, can you recommend me some recipe ? 😀

    1. Hi! You just add it to the crockpot raw. Let me know if you have questions. Hope you love this!

  46. Awesome!!! My first Ramen. Little heavy with five spice but overall amazing!!! Wish I could post a pic!!

  47. Hi, Tieghan,

    I am so tempted to make this but do not have adequate words to explain how much I despise the taste of licorice. There’s only 1 tablespoon of Chinese Five Spice in the whole dish – can you tell me if the taste of anise was really “there” by the end of it? If so, would you recommend leaving it out completely or adding in some of the other traditional Five Spice ingredients?

    Thanks!

    1. Hey Katie! You can omit the spice, but you can’t taste the star ansie too much or really at all. there are a lot of flavors. Either way, I think it’s still going to be great! Let me know if you have questions. Hope you love this!

  48. This soup looks absolutely amazing! Beautiful, tasty and comforting! I wish I had a bowl of it now. I’ll have to try this soon. Thanks!

  49. I had to try this because the photo looks amazing, however the broth was so salty it was unpalatable. I couldn’t finish more than a couple of spoonfuls. My husband felt the same, it was kind of a shame after the wait. The vinegar and lime components were also very strong (lots of acid). This is definitely not a subtly-seasoned dish, it’s really overloaded with spices (several tablespoons of everything!), and it seemed excessive when I was making it, but I followed the recipe.

    I will make this again at some point but decrease the vinegar/soy sauce and spices by half, at least. The combination of flavours was pleasant, it was just overpowering!

  50. Loved it!! I’m so happy to run across your blog. So many recipes I can’t wait to try. Beautiful pictures and easy to follow videos. Best of all it was fun to see you are a fellow Cleveland girl 🙂 I’m hooked. THX!!!

  51. So I followed the recipe the first time I made it & it was delish, but the second time I just used what I had on hand, and made curry roasted Sweet Potato & Brussel Sprouts to instead of Acorn Squash & it was ahmazing!

    Thanks for the great food!

  52. I am interested in trying this recipe but wondering about the printed version vs. the video version that is included in this post. There seems to be quite a few differences (i.e. basil and lime wedges for garnish). Reading through the comments, many seemed concerned about adding the sesame oil to the crock pot with the pork. However in the video that is how it is done. Also 1/4 c. brown sugar is added to the pot in the video as opposed to 1T. brown sugar in the printed version (would this account for people’s differences about the saltiness?) Since this original post is 2 years old, I’m wondering which is your tried & true method when making it these days? Thanks for any help you can offer.

    1. HI Shannon,

      I adapted the recipe for the video to make it a little more user friendly. Either way you make the recipe is honestly going to work great. I like to go by the recipe I have written, as I think caramelizing the pork adds great flavor. Like I said though, either way works and this is on of my favorite recipes! Let me know if you have any questions at all. Thank you and I hope you love this!

  53. I followed the recipe and don’t even know where to begin to express how incredible it was. I can’t remember the last time a meal left me speechless like this! Thank you

  54. Do yourself a favor and MAKE THIS TODAY! I don’t normally comment on recipes but this was by far one of the very best meals I’ve ever made. Followed recipe exactly as written (except I couldn’t find miso paste, but I didn’t miss it) and it was beyond delicious. My husband who is quite picky gobbled it up two days in a row and kept the compliments coming. The egg, squash and toppings put this dish over the top. Thank you for this recipe!!!

    1. WOW! Sherry, i’m so happy you liked it!! This is the best comment!! Made me smile the entire time I read it!! Thank you!!

  55. Made this tonight and I’m in love with the squash !!! Used butternut because that’s all I had but wow is that tasty! Your photos grab me and pull me in every.single.time.
    Love your foodstyle.

  56. My partner and I made this for the first time and both agree that it was the best home-cooked meal we had ever had. THANK YOU. We love your blog and have made many of your recipes. We are rarely disappointed. Keep it up!

  57. I’ve made this so many times!!! I’ve changed up exactly what I do with it though. I make the pork just as in the recipe, caramelize it, and end up freezing most of it! It’s absolutely perfect with wonderful flavor.
    Anytime I need a quick meal, I’ll boil some ramen noodles, add some miso paste, basil, and egg, then top with some of the frozen meat! (which also has the added benefit of cooling the soup down a little so I can eat it!)

    And I make the squash as a separate side ALL of the time. I’ve shared the recipe so many times, everyone loves it.

  58. Just made this recipe for my family. THEY LOVED IT- and they are a picky crowd. 10/10. Making the pork crispy was perfect and you have to serve it with cilantro and onions. They will be raving about this one for awhile — thanks Tieghan!

  59. I made this at the urging of some friends who had tried it and loved it for our dinner last night. My husband helped me to bring it all together by cutting the fat off the pork shoulder and doing whatever else I asked him to finish up.
    Changes/Substitutions:
    -Brined the pork shoulder (4.5 lbs) overnight in water, brown sugar, salt, garlic and ginger. Love the flavor that brining imparts!
    -Used a medium-sized butternut squash instead of acorn for ease of preparation and to have extra squash. Went generous, nearly doubled, the ingredients for the squash due to its size. Pre-baked it at 350 for 40 min, then cooled in the fridge until I could handle it to peel it and chop it. Tossed it with the ingredients called for, then baked again until it was crisp on the outside and soft inside.
    -Since I’m gluten-free, I used Tamari, low sodium, in place of soy sauce, and used rice (maitan/glass) noodles instead of ramen. If I can find wheat-free, Eden Organics Soba (buckwheat) noodles next time, then I’d like to try them that way.
    Thank you for a fabulous recipe to try after Hurricane Matthew. I was able to share the large amount with friends who had lost everything in their fridge and freezer while gone, which felt really good. We absolutely loved your recipe! 🙂

    1. Oh wow this is so amazing! And so sweet to hear you could help out some friends Kristi! Thank you so much!

  60. Oh my! Finally made this and wow! My husband can’t stop saying how great it was and even my eight year old ate a large helping. Another killer recipe, you rock!

    1. Woohoo!! This is amazing to hear, I am so happy you and your family loved this recipe! Thanks so much Nellie?

  61. Hi hi!!! I’ve made this a couple of times and LOVE all the ingredients. I have found the broth to be pretty overwhelming, and I take care to use low sodium chicken broth. have you run into this and if so any suggestions? Maybe just water it down a bit?
    Thanks so much and keep up the great work!

    1. Hey Erin! Yes, it’s a salty broth. Watering it down or using less soy sauce would both be a good option. Maybe just add the soy sauce to your taste? Let me know if you have questions. Thank you! 🙂

  62. This is the first recipe I have tried on your blog, and it was delicious! The family loved it, and so did I. I used Butternut instead of the Acorn squash, because I had a package already diced up from Costco, that I needed to use. It was perfect, and easy! The squash gives such a nice, sweet flavor. I’ve never cartelized pork before, and that seriously ‘made’ the dish, over the top amazing. I forgot the eggs, so I will add those next time. I would have taken a picture, but we were so hungry I forgot until it was gone. Now, I gotta try more of your recipes. Thanks!

    1. Oops, I forgot to mention that I also sautéed up some Bok-Choy Cabbage for those of us who didn’t want the calories of noodles. Yummy, & just as filling.

    2. Yay! Makes me so happy you and your family loved this one Liz! Thank you so much and I hope you continue to love other recipes!

  63. I am dying to make this recipe this week. However I do not have a crockpot. Can I use my dutch oven and cook it low and slow in the oven? If so, do you have a suggestion on time and temp?

    Thank you!

    1. Hey Lauren! Yes, a dutch oven works great! Cook it at 325 degrees F. for maybe 3-4 hours or until the pork shreds easily. Let me know if you have any questions. Thank you! ?

      1. The ramen dish was delicious. The pork was cooked in less that 3 hours. I’m going to try cooking at a lower temp next time. Also, I lost a lot more liquid. I’m thinking in the dutch oven I may double the liquid amount. I’m making it again this week. I’ll report back. Flavors were awesome . Great recipe.

  64. Just made this last night and it was awesome! I agree that the extra effort to caramelize the pork takes this dish to a new level. Just the right combo of sweet, salty, and spicy. Well done!

  65. OMG! This was overwhelmingly good. I made the soup/ramen only not with the acorn, kinda glad I did. This is very hardy. One bowl and I was filled to the brim with wonderful goodness. Thank you so much I cant wait to make this again for friends. I will be making the Acorn side of this for breakfast with poached egg on top.

  66. If you live anywhere near an Asian grocery, or can find a reliable one online, buy Korean knife-cut vermicelle noodles. They are usually found frozen. Boil them, add them to a bowl, then pour the broth on top. Amazing stuff. They are very similar to packaged ramen but they are fresher frozen and softer than ramen noodles.

  67. If you take out the pork (don’t eat meat), how long should you cook it in the crockpot for? Or would it still be 7-8 hours? Also, can I substitute vegetable broth for chicken?

    Thanks!

    1. Hey! Yes, you can use veggie broth and I’d cook it for 4-6 hours, but longer will be fine too. Let me know if you have questions. Thank you!

  68. Ramen noodles were a go-to meal for me back when I first moved out on my own . Come on 25 cents a packet! I was on a tight budget. You could easily make it a meal with some frozen veggies and maybe a protein. Loved it! I haven’t had ramen noodles in forever. I know what I’m buying this week! Looks great 🙂

    1. Hey Aileen!! Yes, this recipe freezes great minus the noodles. Just add those once you have thawed the pork and warmed it up. Let me know if you have any questions. Thanks!!

  69. Zomg! Amazing. Cooked the pork for 8 hours. Still can’t compete with the gelatinous goodness of a tonkatsu broth but it is up there for the stock based ones!! This helped warm up my cold Sydney winters day (ok so cold here is probably a summers day for you but 17’C is cold for us!! 😉 )

    1. Haha!! I’m so glad!! That is not cold though!! At least for where I live!
      So glad you liked this! (: Thank you !!

  70. This was amazing. My wife says it is her new favorite meal. I used a Dutch oven in a 225F oven since my crock pot runs too hot. We also cut back on the salt, And it was perfect. Thanks so much for sharing the story and recipe.

  71. I think I found this first through Buzzfeed and then again through Pinterest.

    I admit, I’m a ramen addict. Not the packet kind, but the rich broth, yummy noodle Japanese restaurant kind. I never even thought of trying it at home. Then, I came across this recipe a few times and decided to give it a try.

    I didn’t change much. I added garlic and skipped the egg (admittedly, I don’t like them and for the sake of the husband, I would add but don’t know how to “soft boil”). For the acorn squash, I didn’t want to invest in miso paste. Instead, I got frozen Japanese ramen, and used the miso seasoning for the squash. It was delish!

    Overall, this is definitely a keeper. Frying/crisping the pork and the squash took a little longer than a set it and forget it meal, but was totally worth it.

    Thanks for such an amazing recipe!

  72. So, I’m making this now. So many ingredients. Miso. Want to know how far I had to drive to find miso? An hour. One hour. I now own enough miso to last me til rapture. My house smells so good though. Can’t wait to eat it. C’mon, acorn squash. Roast, dang it!

    1. Oh no! An hour! I am sorry, next time may I recommend ordering on Amazon?
      Hope you love this!

      1. I did, but the supplier cancelled the order. I figured it was because the miso needed to be refrigerated. I live in a very rural area. Having to drive an hour to get something isn’t all that unusual. It was worth it. The dish was delicious.

  73. Hi! I’ve made this a few times, and I just want tell you it’s probably hand-down the best thing I’ve ever made! Like, in my entire life. So. Good. I can’t even being to express how much I love it. My sister-in-law talks about it all the time too. So THANK YOU, THANK YOU for this recipe. Gah… drooling now. XOXO

  74. I accidentally made this way too salty..I think I put too much bouillon in while making my chicken broth. What should I do?

  75. Just wanted to let you know this is the best meal I have ever eaten in my life! WOW!!!!! Thank you. I’ve been blown away by all your recipes that I’ve made so far 🙂

  76. So many comments!!! I LOVE ramen and your gorgeous photos had me excited to make this. Caramelized pork! So good. I used pork loin so less fat, and butternut squash.
    The first night I cooked my pork roast and baked the squash till it was almost done. The next night just curried the cubed squash and finished the pork. I started in the crock pot but finished the ramen noodles on top of the stove. The flavors went together great. Will make again for sure.

  77. Made it in my instant pot and it was fabulous! Didn’t do the squash because simply got distracted by my toddler in store while picking one out and never put one in my cart! Oops! Hubby said it was the best meal I’ve made, I think he was also impressed by the presentation on a Tuesday night!

  78. My husband and I made this tonight and it was epic! We used sweet potatoes instead of squash and omitted the jalepenos. This ramen is the BEST thing ever. Thanks so much for sharing your recipe!

  79. This soup was delicious and gorgeous! However, definitely heed her advice in using low-sodium broth and soy sauce. I thought, “Eh, whatever. I’ll just use what I already have and not bother buying low sodium. It’ll be fine.” Yikes, it was salty! I still ate the whole bowl, don’t get me wrong, but if I could do it all over again I would buy low-sodium as she suggested.

  80. I’m so excited to be making this recipe for dinner tonight! I was just wondering if I should peel the acorn squash before cubing it? I know they can be a bit tricky to peel, to if so do you have any tips? Thanks!

  81. It is just after 4:00AM here in freezing cold Minnesota and I am awakened by the amazing sent of my pork that has been cooking in the crockpot all night long. I have made this Ramen recipe many times and each time I am floored by how amazing it is. Just sneaking a few bites of the pork this morning has already made my day better.

    I cannot wait until later in the day when my family gets to enjoy this Ramen.

    Thank you for following your dreams for they are enhancing mine!

  82. I rarely comment on these sorts of things, but this recipe might be one of the best things I’ve ever made. I made this a couple months ago, and since its getting super cold out (-30 celsius), I’m probably going to make it again this weekend. The flavours are really delicious. The only thing I changed was instead of using chicken stock, I used miso paste and water for my base – this turned out great. My acorn squash took a little longer and I had to turn my oven up to 425 to get my squash right. Also worth a note that sambal oelek is the same as chinese garlic chili paste. I will probably try with real ramen noodles this time around. While very yummy and simple in skill requirement, this recipe is super time consuming. I originally made this on a weekday, prepped the soup base the night before, put the pork in the slow cooker in the morning, and did the rest when I got home from work – still took forever. I advise anyone to make this when they have a lot of time, but this recipe is definitely worth it!

  83. I made this tonight and it turned out amazing!!! It was easy to make and each individal ingredient (I.e squash and pork are delightful!). I never thought I would make a good ramen ! Thank you! One tip: for perfect egg – put it in boiling water (turn off heat but leave covered) take out after 6 min and put in ice bath to stop cooking – it turns out just like in the photos !

  84. Hi Dear Tieghan,
    I just made this and it was fantastic. I just cannot imagine going out to eat Ramen because I know this stuff is the best. Thank you SO much for sharing what you do. It is truly a gift.

    Your Friend,
    Abra

  85. So excited to make this? I’m planning to make it for a party of 6. Anyway tips on how to make a bigger batch of broth? Thanks!!

    1. Hey Erin! You can easily double the recipe, but use the same amount of pork as it makes PLENTY for 6!! Let me know if you have any other questions.
      Have a happy New Year!

  86. I have made this recipe several times now and it’s a family favourite! I recently made it for a small dinner party I was hosting and it totally impressed all of my guests. The flavours are absolutely amazing. Every ingredient works to compliment the others.

    Regarding the fat from the pork shoulder, I found that scoring and searing the fat side of my pork roast reduced the amount of fat in the the soup overall.

  87. I love a good ramen and the flavor profile of this looked amazing!
    Now if you don’t cook Asian food often some of the ingredients might be a little more to come by than just hitting up your local grocery store. A good farmers market will have most everything you need though.
    Now I might have made a mistake by reducing the amount of pork used (only 1.5lbs) because I didn’t need a bunch of extra pork around. In doing so I however didn’t reduce the amount of spices, now while I sit here crying on my toilet I reflect on such an oversight.
    WOW HEAT! I love spicy food and this was waay spicy even for me. Might be just the reduction in pork but that still is a lot of heat added in so the weary should be ware.
    The flavor profile was outstanding and I would make it again but cut back on the heat to where I’m not crying on the floor. Thank god for tile floors! Nice and cool
    Enjoy.

  88. I reduced the pork by half because 3lbs serves way more than 4 bowls. The flavor was good, but it was WAY too spicy. I had to rinse my bowl of noodles with water 4 times. I would add 1/6 of the amount of chili paste & then add additional amounts to individual bowls to taste. Everything else with heat I would reduce by 1/3. It’s yummy & I would make it again, with minor heat modifications.

  89. I made this tonight and it was delicious! There are a lot of steps but it didn’t seem cumbersome or like too much work, since each step can be prepped ahead of time, even the day before if you want (ie, cut the squash, mix the broth ingredients, mix the curry paste, slice the garnishes, etc) We dished up the broth + mushrooms + noodles and let everyone add the rest of the “fillings” to their liking. We’ll definitely be making this again.

    1. Hi! Just add everything to a dutch oven/cast iron pot and cook in the over low and slow. Maybe 325 for 3-5 hours. Let me know if you have other questions.

  90. Made this recipe today, oh my word it is amazing!!! Being in the UK I worried about not having all the right ingredients but no worries were necessary! The pork alone is superb and the broth delicious! We didn’t have the squash…but there’s always next time 🙂

  91. I have made this three times since first reading the article a month ago. Seriously one of the most delicious things I have ever eaten.

    I always make recipes as printed the first time and then edit to suite my taste. This recipe did not need one modification.

    Thank you so much!

  92. So, I never comment on blogs, but this was seriously one of the best things my fiance and I have ever eaten, so I had to give a shout-out!

    I did not do the acorn squash.

    Modifications:
    I trimmed some obvious fat off the pork, but the broth was a bit greasy and still delicious so no real complaints there.
    I also added a whole sliced onion to the bottom of the crockpot. I forgot the fresh ginger, but grated some on top of the bowl at the end.
    I steamed some “matchstick” carrots, added baby bok choy to the crockpot towards the end to soften up, and added some mung bean sprouts as garnish.
    Instead of Ramen noodles, I bought some lo mein noodles, which were just as good. For GF, rice noodles would probably be great too.

    Thanks again for this awesome recipe, it was truly amazing!

  93. Hi Tieghan!
    My name is Tori and I’m new to your blog. I just wanted to say that I made this last week and it was PHENOMENAL!! Making it again today- thank you so much!!

    1. Hey Tori!!

      Thank you so much! I am flattered and so happy you loved this soup!! Hope you have a great week!!

  94. You mentioned for a vegetarian version you might use broccoli, bok choy, bell pepper and edamame along with the squash. Are you saying you would roast those with the squash or just toss them in the broth? I am new to cooking and need it dumbed down for me. How would you do it? Thanks!

    1. Hey Kayla!! You could do either or, but I think roasting the veggies and then adding them to the broth would be best. I love the crispy texture roasted veggies have! Let me know if you have any other questions. Hop you love the soup!

  95. Making this at the firehouse. It’s that good. The first time I made it. I grabbed the jug of teriyaki instead of soy sauce by mistake. Spec-tac-u-lar!!!! It wasn’t salty this way. Yes, kind of sweet, but that way we’re able to add all the siracha we wanted and it was devine!

  96. This was absolutely AMAZING. I had to used korean soybean paste because I couldn’t find miso paste, but even so the squash was the most delicious part. And I honestly have never had a more flavorful broth. I didn’t add the egg tonight because the whole thing looked so filling, but when I have it tomorrow I’ll give it a try (and maybe skip lunch beforehand).

    I was worried about adding so much vinegar to the pan when I crisped the pork, but when I tasted it, it totally made sense. It cut through the fattiness and added a sharper flavor. The cilantro on top brightened everything up. No joke, I cook soup every week in the fall and winter months, and this is one of the best recipes I’ve ever tried.

  97. This soup was unreal! I was so shocked at how perfectly this all came together. I will certainly be making this again.

  98. This looks so good! I am so excited to try it this weekend. One question though… Which type of sesame oil do you use? Toasted or regular? Thanks!

  99. I’ve just discovered your website. I too LOVE fall and have been wanting to be in the kitchen and make some warm, comfort food to enjoy for that meal and to have yummy leftovers for my work lunches. I’ve save 5 already to try. This one is at the top of my list. Will you share how you do the med poached eggs in the picture?

    Thank you for sharing with us,
    Michelle
    in Seattle

  100. I’d like to try and make this dish a day before serving it. Have you tried this and been successful? I thought I’d just keep the caramelized pork, broth, squash, and toppings stored separately?

    Also have you tried cooking this By multiples of two or three?

    1. HI!

      I have never tried cooking this by multiples, but I do think doubling this would work fine. I would not double the pork portion however as the original recipe provides extra pork as is.

      Yes, you can make ahead of time no problem. You can store the pork + broth together, but leave the noodles + toppings separate. Hope that answers all your questions, but let me know if you have more. Enjoy!

  101. I liked this recipe. I used less rice wine vinegar and it turned out delicious. Half way through my first bowl I realized it was also salty (but didn’t taste that way). I added water to the remain broth and now I can’t wait to have it for the rest of the week. I also added left over green beans to it because I like a bit of green. Thanks for a delicious base!

  102. I made last night on our first rainy cold night. I had to make a couple of adjustments, but it still turned out amazing. My kitchen still smells delicious! I found the recipe because I was looking for an asian soup to use up some pork shoulder roast that I had from previous crockpot dish. So I made the broth without the meat (since mine was already cooked) and simmered it slowly on stove. Then caramelized the pork I had in frying pan. That was the best part! There was no butternut squash in the store, so I used Delicata. skipped the eggs (although they looked delicious in picture, with meat i thought it was too much) The whole thing was wonderful. I’ve never commented before about a recipe on any blog, but this one deserved it. Thanks! (BEAUTIFUL PHOTOGRAPHY!)

  103. I made this today. And it turned out perfectly. I am delighted. Thanks so much. This gives me other ideas. Have you ever tried it with tempera instead of pork?

    1. Hi Jes!!

      I use Thai Kitchen’s Brand. It the only one my grocery store shells, but I like it! I buy the Red Thai Curry Paste. Let me know if you have any other questions!

  104. Made this last night…I was worried about a few things, the salt (not overly salty at all), and the acorn squash (never cooked it)…how silly of me to worry. This was fantastic! My daughters (ages 7 & 8) had seconds! Everyone loved it. I especially liked the squash…added a sweetness (with a kick) to the dish. Thank you for yet another fabulous recipe!

  105. Okay, this comment is long overdue. I found a picture of this ramen and thought it was at a restaurant. Then I found your page, next I told my best cooking friend that this is what I wanted as my birthday present (it was my 50th this past January). I even offered to buy the ingredients. Though she made a couple substitutions when every one sat down to eat, the room of 20 people was SILENT. This was the best. Something between Pho and Ramen and it is JUST UNBELIEVABLY DELICIOUS. My friend hosts soup nights as well, so she has now made this 3 times. Can’t wait for fall when we will get to have it again. Thank you.

  106. I made this tonight and it was SO RICH! I had half a bowl and I don’t think I will have any more … Like at all. It was delicious, don’t get me wrong, it was just too much! Not volume wise, it just had so much dense-ness going on! Yummy, but good lord … Never again.

  107. Hey there! Might be a goofy question, but i’m trying out my crockpot for the first time with this recipe, so not to familiar with using… Do you need to cook the pork before the Crockpot cooking time or does it go in the crockpot whole and raw? Thanks!

    1. HI! The pork goes into the crockpot raw, just make sure to cook it as long as I said in the directions. Hope you love this and please let me know if you have any other questions, happy to help!

  108. Hi! Thanks so much for the recipe i’ll try it as soon as possible!

    I just had a couple of questions because english isn’t my first language and i wanted to make sure i won’t mess up anything!

    First i was wondering if it was possible to coock the broth without a crockpot but using a normal pot, if so, would you suggest different cooking times or something else?

    Also i didn’t completely understand the cooking part of the pork, i have to put it in the pot for the broth still raw and entire, only after removing it from the pot i’ll roast it as you explained, right?

    Thanks so much again for your work!!

    1. Hey Fox,

      You can cook this in a pot and in the oven at 300 degrees for around 5-6 hours. Everything should just go all in one pot. Please let me know if you have any other questions. Hope you love the soup! 🙂

      1. Thanks so much!
        I plan to be doing this during this week, hope everything goes alright 🙂
        I’ll let you know how it comes out, but im sure it will be super delicious thanks to you!

  109. Hi, I lvoe the recipe, it does look amazing, I do have a question though. It’s very rare to find acorn squash in my country. I’m aware it’s probably the key ingerediates but what can i do 🙁 do you have any recommendations what to replace it with?

    1. Hi! It’s so not a big deal, you can use your favorite veggie. Sweet potatoes, broccoli and carrots would all be great. Hope you love this!

  110. My boyfriend is obsessed with ramen, eats it and makes it all the time so I was totally fearful to make him ramen. His is really amazing and is very opinionated about it. I finally mustered the courage to make it for him and he was blown away, said it was “Killer”, and has requested again and that I make it for dinner tomorrow night!!! This is by far the best dish I have ever made and will be making this for years to come.

  111. If you’re reading these reviews because you’re wondering if you should make this meal, the answer is MAKE IT! You will not regret it! WILL NOT! This may be the best meal that my husband and I have ever made. I would maybe use low-sodium soy sauce (this is coming from a salt fiend) when caramelizing the pork. It was a tad bit of a salty dish in the end not that I really cared. There was flavor on top of flavor!

    The pork alone was absolutely amazing! I am talking outstanding! I cannot stop thinking about it today.

  112. I am about an hour away from eating this amazing looking recipe with my wife. Thank you for sharing. I noticed that the mushrooms which are included on the ingredients list don’t make an appearance in the instructions. I’m just going to put them in at the same time as the noodles.

  113. I made this this weekend and it was amazing! Super easy and caramelizing the pork really makes a difference. I didn’t do the squash just in the interest of time and less mess, and it still was delish!

    Thanks!

  114. I made this a while ago and–my goodness–it has to be one of the best dinners we’ve had in recent memory. The eggs! The ramen! The carmelized pork! I will definitely make this again, and soon.

  115. It’s been cooking about 3 hrs and smells a bit skunky. It was only 1tbs of sesame. Let me know if this will effect the broth and if there’s anything I can do to make sure it turns out.
    Thanks!!! 🙂

  116. *update* This is the best thing I’ve ever made. The pork was amazing, the broth was so perfect. It was heaven in a bowl. I happened to have an opened can of coconut milk so I did add a couple of tablespoons to the final broth. a culinary masterpiece! Thank you!

  117. My broth came out tart. I am so bummed. My friend made this and it was So good. I don’t know how to fix it.

  118. I have been cooking your recipes every night for the past 7 nights since I discovered your site. ALL amazing! I have been wanting to make homemade ramen for so long, but thought it would be too difficult. Until I found this recipe! If it turns out half as good as it smells in my teeny apartment right now, I will not be disappointed. I didn’t want to spend the money on miso for such a small amount, so I will substitute tahini instead since I have that. Thank you for all of your amazing recipes! I will update with a proper review once my ramen is ready 🙂
    Jaime

    1. Hey Jamie!! THANK YOU!

      I am so crazy excited to read this comment and so happy you are enjoying my recipes. THANKS!! :0

  119. I made this last night for my wife she loved it, any ideas for the left over pork, I was thinking Bahn Mi Tacos? Id appreciate any ideas

  120. I’m sorry, but… this recipe just turned out way too acidic for me, and I normally like acid flavors (lemon juice, tom kah, salsa, feijoada… We have a shelf full of basalmic vinegars, and they get plenty of use.) The pork was fantastic, but the broth was painful until I added about another quarter-cup of brown sugar, and even then it only became tolerable, not tasty. I think maybe the lime juice, rice vinegar, and sambal oelek together are just a bit too much.

  121. Hey 😀

    So, all of this food porn is making people throw me some serious shade. I have two questions:

    1. What can I substitute the pork with?
    2. What brand crockpot do you own? I really want to get one, but there are so many different types and so many different varieties I am completely lost. Please help.

    Okay, so I lied…I have three questions:

    What type of chili is that in the middle of you bowl?

    Thanks T!

    1. HI! You can use either chicken or beef in place of the pork. If you use beef, I would use short ribs or flank steak. I use the Crockpot Brand crockpot. Got it a Target. The chilies in the middle of my bowl are jalalpenos. Let me know if you have any other questions.

      Hope you love this!!

  122. I can’t even! I made this soup last night and it seriously changed my life! I threw in some shaved brussel sprouts and baby bok choy instead of mushrooms (cuz I’m just not a fan), but other than that, I followed the recipe and don’t even know where to begin to express how incredible it was. I can’t remember the last time a meal left me speechless like this! Thank you, Tieghan!

  123. Please share your directions for the soft boiled egg, it looks perfect. I am making this as soon as I hear back. Thanks!

    1. Hey Kris!! I used this method, but to be honest, I think it was total luck how mine turned out. 🙁

      Method:

  124. I just spent the afternoon gathering all these ingredients to make this beautiful looking soup tomorrow – I’m super excited! I’ve never cooked with pork before so I don’t know much about cuts of meat. Do you just throw that whole chunk of pork shoulder into the crock pot whole, or are you meant to cut it up? Also, I’m reading through people’s comments about cutting the fat – should that be done prior to putting it in the crock pot or after it’s done cooking? Thanks so much!

    1. HEY! The whole pork just goes right in the crockpot, but if your pork has a lot of fat on it, you may want to trim that off before cooking. Pleas let me know if you have any other questions. Hope you love this!

  125. Thanks for this recipe. Instead of pork shoulder, we used five hot italian sausages that we happened to have in the fridge. There were a couple of other small omissions or substitions, and it turned out great! The broth was a little too vinegar-y, but I imagine that eight hours in the slow cooker would mellow that out. If I was doing a quick version without the slow cooker again, I’d cut down on the vinegar quite a bit. Otherwise, I’m looking forward to trying this again with the pork cooking all day first.

  126. Just wanted to say that this looks fantastic and your recipe got big thumbs up by my entire family, especially Grandma and Grandpa Li. They make some similar dishes but usually use her hand pulled noodles.
    Regards and Best Wishes from the Lake-Geauga County Region :)))

  127. I just made the ramen noodle soup and it was delicious!!! OMG.. the caramelized pork is out of this world. Thanks for making it. I’ll never see ramen the same way again.

  128. WOWZA. I am blown away by your site and all the amazing goodies you share with us everyday. I’m not a big commenter, but after trying my 3rd recipe from your site and not being able to contain my excitement, I knew I had to just thank you for your awesome blog!! This ramen dish is next level and was the perfect life saver for an impromptu dinner party last night (and I get to reap the benefits with an awesome lunch today!). Thank you for sharing your amazing concoctions with us!

    1. WOW!! THANK YOU! 🙂

      I am so excited you are enjoying my recipe and site in general!!

      Thanks again and have a great week!

  129. This was not very good. The pork ended up being tasteless even with the brown sugar, soy and vinegar. The broth was way over the top and I like spicy and flavorful foods. I added 3 cups of water to bring it down to a level that wouldn’t cause me to gasp. I followed the directions.

  130. I made this last week and it was DELICIOUS!!! I added pea shoots along with the carrots at the end and which looked and tasted fantastic. This is definitely my new favorite crockpot recipe.

  131. Would it be possible to be more specific about the curry powder? All the curry powder I have is of an Indian flair, but that seems like the wrong flavor. Is there a Asian curry in powder form or are you using Indian curry?
    Thanks!

    1. Hey Tessin,
      I just used spicy curry powder, but I am sure the curry powder you already have will work great too. Hope you love this soup and please let me know if you have any other questions.

  132. I was very excited to make this soup. The caramelized pork was yummy. It was time consuming putting it all together. I used low sodium chicken broth and soy sauce and still felt it was too salty. I only put one pack of ramen in the crockpot and it soaked up a lot of the broth – needed more to be called a soup, IMHO. I cooked 2 additional packs separately.

    It definitely was a lot of food!

  133. I would love to make this but am on a very strict budge with 2 kids and a husband and one on the way. How much did all the ingredients cost you??? If it’s over $20 can you tell me how many it served and how long it lasted you?

    1. Pork butt is a very cheap cut of meat…it’s perfect for the slow cooker. I’ve made great slow-cooker pulled pork with it. Obviously ramen is very inexpensive as well. As far as the some of the more “exotic” ingredients (miso powder, sambal oelek, curry paste) while not super expensive, there necessitate an initial layout of cash. But instead of leaving those jars to gather dust, commit to using some of these great spices when you cook meals in the future and you should be fine.

  134. My husband and I made this last night and WOW!! Just WOW!! It was perfect for the cold night we had here. The red curry paste definitely added that ‘kick’ while the added brown sugar to the pork added that nice touch of sweetness. The acorn squash was super delicious and added that soft, but nice caramelized touch. I was afraid the miso paste was going to make it super salty, but once I combined it all…it was great. Next time we make this we will either cut back to only 3 packages of ramen noodles or bump up and add another cup or two of chicken broth. The soft egg was great too! Great recipe!!!!

  135. Hi, I made this today and it is incredible. My husband and I were both blown back back how good it was. We followed your instructions and made no changes. It was perfect. Thank you so much for sharing your recipe 🙂

  136. I made this recipe tonight and it turned out well, but SO SALTY! I added 6 cups of water and the broth was still very strong. I followed the recipe exactly.

    1. Hey Dave, this is honestly just a salt soup. Did you add 1/4 cup or 1/2 cup of soy?
      Glad you still enjoyed it though. Thanks!

  137. Soooo… I may have gotten a little carried away while adding the ingredients into the crockpot and threw the sesame oil into the broth… It should be ok, right?

  138. Completely overwhelmed by your talent in both creating recipes (ramen!!), photography and styling…. judging by your picture you looked so young!

    Keep cooking!

  139. Hi! I can’t wait to make this!! But I will be cooking it in a 2.5 qt crock pot and was wondering what size you made yours in? So I can portion down properly!

    Thanks!!!

  140. These Ramen Noodles are AMAZING!!! The broth was so flavorful and delicious, I couldn’t get enough of it. My husband and I both thought this dish was fabulous. Thanks so much for your blog and sharing your recipes. We are loving them!!

  141. The presentation was good, but it has some flaws IMO. The broth was way too salty. you only need 1/2 the mount of soy, if you are using it. I had to dilute it with water. Also, the Acorn squash can be good, but the skin is way too bitter. If you peel it first I’m not sure it how it will roast, maybe becomes too mushy? But the leaving the skin on is a mistake. Also, there are way too many different spices going on here. Definitely no traditional flavors and ingredients of Japanese Ramen. Needs to be tweaked a bit for a more traditional Japanese Ramen, otherwise it just is a hodge podge of spices, with no definition.

  142. First of all, your food photography skills are amazing! That dish looks so wonderful. I found it on a site offering 50 best slow cooker recipes and yours was the one I wanted to make first. Unfortunately, it didn’t end up tasting as amazing as I’d hoped. I’m posting this not as negative feedback to you –I’ve looked at more of your recipes and they are tremendous– but more as a heads up to others considering making this recipe. First the positive: That pork was outstanding! And it’s definitely worth the caramelizing procedure. It’s good either way, but you won’t regret that step. Also, I think the curried acorn squash was great too. I’m not a huge squash fan, but that was pretty good for squash. If you are a squash or roasted veggie fan, you’ll LOVE it. For me, it was the broth that was so disappointing. I used low sodium soy sauce and low sodium chicken broth, but this broth was ridiculously salty. And I like salt. And so does my husband, but even he didn’t want to keep the leftovers. I made the recipe as stated, just leaving out the sambal oolek (sp?) or whatever it was. I didn’t want it to be too hot since I was hoping my kids would eat it. In addition to being too salty, I think there was just too much going on with the broth in general. Also, by cooking the pork in it, it was very greasy. The pork was outstanding of course. So people might want to consider serving this not as soup, but as shredded pork and roasted squash with a side of ramen. 🙂 Also, as another poster mentioned, there are a lot of steps to this recipe so it’s not quite the best if you usually use your slow cooker to streamline your dinner prep. Thank you anyway!

  143. I wanted to let you know I made this recipe, exactly except I found ramen noodles without the seasoning packets. I really hate that ramen noodles with the seasoning packs. (Sorry fans of it!) But I love the real deal. I have to say this was A LOT of work to make, lol but it was worth it. My husband is singing my praises for making this delicious soup. I think it might be a semi-regular meal. Not regular mind you, because it was A LOT of work, but when he bugs me enough, I’ll do it. 😉 Thanks for all your hard work developing it and all the pictures and instructions.

  144. I’ve purchased everything I need to make this delicious looking recipe except for the miso,paste which I couldn’t find. Any suggestions on a substitution?

    1. Hey Brenda, the miso is hard to replace, but for this recipe, you can just eave it off the squash. Hope you love it!

  145. i have made this dish twice: once because it sounded so good and a second time just to verify my first impression. i did not deviate from the recipe, used all the correct ingredients etc.there were 6 of us tasting all ramen fans.
    the best thing was the sous vide soft boiled eggs. the broth was both bland and greasy[ yes i skimmed the fat]. it was disappointing to wait 8 hours to discover that.

    1. Skimming the fat while it is still hot will make the broth bland in most cases. To prevent that from happening, let he broth cool till the fat solidifies on top. Then you just remove it.

      Rationale: Food flavors are usually “fat soluble” but when the fat begins to solidify, it tends to exclude the flavors while doing so.

  146. Just made this last night, and it is so good!! Few comments though. The broth recipe calls for 1/4 cup rice vinegar but in the directions it says 1/2 cup. I erred on the side of caution and did 1/4 cup, and it tasted great. Also, the broth recipe calls for 1/4 cup brown sugar plus some, but in the directions it said to only add a tablespoon to the broth. I found that the broth was intense after the 7 hours and so I added in the 1/4 cup sugar. I also found “fresh” ramen noodles at the asian market 🙂 Such a great recipe — the squash and the pork are both incredible. And egg zomg

  147. I’m sure I’m not the first to tell you this, but if you were marketing a paper-and-ink cookbook with that recipe in it, I would buy one for myself and at least two as gifts. Hell, if you were selling a cookbook with ONLY this recipe in it I’d still probably buy it as a “thank you” for putting this dish in my life. I look forward to trying more of your work. (Context: I cook from food blogs at least once per week, and I’ve never even considered commenting on one, but this recipe more than earned the honor of receiving my first comment. You’ve done strong work here.)

    1. Oh wow!! Thank you so much for since a nice comment, Russ! So happy you love this recipe and that you decided to comment!

  148. Is the fish sauce really necessary? I would love to cut back on the saltiness and the fish sauce makes me gag every time.

  149. I made this last night and it was great! There is just a couple of things I wanted to mention to warn those who make it in the future….

    1. Don’t add any salt! I used all the ingredients as directed (with the exception of white miso paste – my market didn’t have it so I used red miso paste) but I added salt to taste on the eggs. This dish was very very salty so when making it next time, I would find the lowest sodium ingredients.

    2. BEWARE OF THE FISH SAUCE! This dish came out so delicious that my husband had 2 bowls, I had 1 and my toddler son had a small bowl of just noodles. We all could not sleep last night! We were all wide awake. My son was acting pretty wacky and I couldn’t figure out why we couldn’t sleep. My husband and I are usually great sleepers. My husband, who is a doctor, thought that we could have had MSG in the dish. After doing some internet research, I found that the fish sauce could have had MSG. It could depend on the brand of fish sauce, I don’t know. So warning – it could happen to you. My family does not have any allergies so this situation was really weird for us. I am not a great cook so I highly rely on these recipes to feed my family. I am not good at coming up with substitutes. If you could come up with one, please share it because I would LOVE to have this dish again (just without the side effects!!!)

    1. Thank you! So happy you love this soup and THANK YOU so much for these tips. Especially the one about the fish sauce, who knew!?!

  150. Made this tonight and it was a huge it! I can’t wait to use the preparation of the pork for other purposes. Thanks! 🙂

  151. Looking forward to this! However, you say 1/4 cup rice vinegar in the ingredient list, but 1/2 cup within the instructions. Which one do you mean?

      1. I noticed the same thing when I made it last week but it was too late – I had already added 1/2 cup of rice vinegar! Pork turned out too dry and the broth was way too vinegary :[ the curry-roasted squash was amazing though. Will have to try it again with the correct amount of vinegar.

  152. This dish was really amazing- as soon as i saw the recipe i knew i had to make it the next day- did not disappoint. I was so pleased with the complexity of the broth, and I finished it with some siracha and homemade chili oil for added heat. I made it with soba noodles just for fun (and because i just had good traditional ramen a few days ago). Definitely going to be a fall staple in my house. Thanks!

  153. Well I definitely wouldn’t call it an authentic ramen. The flavor palette is thai/chinese. I was hoping for more of a traditional tonkatsu type broth. I think too much is going on in there. I dont know about the red curry, lime, and chinese five spice in the broth. It was more of like a tom yum type of soup which is fine but I really like japanese ramen.

  154. QUESTION: This looks AMAZING, but I have a fish & seafood allergy – is there a good substitute for fish sauce, or should I just omit it?

  155. Made this tonight and it was one of the best noodle bowls I have ever had. The squash is a treasure all on its own! We subbed rice noodles because we don’t do wheat and it turned out great!

  156. Do you think I could sub the acorn squash with sweet potatoes? I don’t know why but I really struggle with liking squash.

  157. I see you mentioned to eat it right away since the ramen noodles soak up the broth, is there a way to make this recipe so It can last a few days? I only cook for myself so making big batches means saving the rest for later meals. Thanks for the awesome recipe!

    1. Hey Alisa, just cook the noodles as directed and then store the soup and noodles separately. Then just heat the soup in a bowl and add your desired amount of noodles. This way you can save the leftovers without the noodles getting soggy. Hope you love this!

  158. Can’t wait to try this recipe! Sorry if someone mentioned this already, but you can get “healthy” ramen noodles at any Asian market or online. They are basically just wheat flour and water. I make them all the time with miso broth and whatever greens I have in the fridge for a better-for-you ramen soup.

  159. looks delicious! do you remove the skin from the acorn squash? i’ve recently read that acorn squash skin is edible, but have never tried it.

  160. I see you’ve used low sodium soy sauce in your recipe (probably to minimize sodium content in your broth, which makes sense). However, from experience, low sodium soy sauce is generally not aged like normal soy sauce, and is instead made by chemical hydrolization. Thus, I recommend you try using a “dark” soy sauce (if you’ve only tried “light” soy sauce).

    In general, dark soy sauce is much less salty, but it colorizes broths much more (i.e. your broth may end up looking darker), but dark soy sauce does pack a much stronger umami (savory) flavor, and it’s known for its nuttiness, and I have picked out hints of mushroom and such in some brands, so don’t be afraid to sample around a bit.

    Even better, dark soy sauce is usually made by the traditional brewing method (as is regular, light soy sauce), and is thus less processed.

  161. Yes, winters by this darn lake definitely require bowls of hot steamy soup with noodles…really any will do, however this looks like just the trick!

  162. Hi there – I am eating vegetarian – wondering if you have a substitute for the pork, and how you would adjust cook times and broth?

    1. My wife is vegetarian so I am wondering the same thing. I am thinking about replacing the chicken broth with a mushroom broth and using caramelized onions to replace the umami flavor from the pork. Without the pork, there is not much of a case to do this in the slow cooker for 8 hrs, using high for 4-6 should be more than enough.

      I, however, love meat and am thinking about when my wife will be out of town next so I can make the original recipe. The picture looks so delicious I was nearly licking my screen!

      1. That sounds interesting. How many onions would you use and where does one buy mushroom broth? I like this idea – could maybe also get some dried shitakes and use the rehydrated water…

      2. Hey Colin! I think you vegetarian version sounds pretty awesome! Let me know if you have any questions. Hope you love this which ever way you decide to go! 🙂

    2. I would bump up the mushrooms, add them in the beginning and use veggie or mushroom broth and reduce the cooking time to 2-4 hours. Let me know if you have any questions.

  163. This looks amazing. I’m a pescatarian but I really want to try this! Could you recommend a seafood of vegetable(s) I could use instead of pork? Thank you!!

    1. Hey Katherine!!

      I would use tuna, but do not cook it all day. I would add it towards the end of cooking. You could also just use all vegetables. I would use broccoli, bok choy, butternut squash, edamame and or bell peppers. I think both options or combo of the two would be great. Let me now if you have any other questions, hope you love the soup!

  164. I followed this recipe to the T. Unfortunately, while tasty, it was a little too salty. Next time I’m going to cut back in some of the soy sauce, fish sauce, etc.

      1. So yeah, I made more broth that was a lot less salty for the leftovers. Both me and my boyfriend agree it was a million times better with the new broth and leftovers. The pork shoulder and other ingredients added the extra seasoning it needed. That Acorn Squash by itself is pretty amazing!

      2. Yes! Same here. Loved the creative spin on an authentic dish. I think this salt level was perfect as a brine for cooking the meat, but as a soup broth it was salty to an unpalatable degree. In addition to halving the fish and soy sauces, I recommend using plain red pepper flakes instead of the sambal olek- its ingredients are just red pepper, salt, and vinegar (of which there is plenty in the broth already). I might even replace one cup of broth with plain ol’ water.
        Thanks for sharing, Halfbakedharvest. Keep on rocking the kitchen!

    1. Wow! The photography is fantastic! No wonder this has been posted all over the internet. I am jealous of your artistic talents! I also recognize that you didn’t ask for anyone’s opinion, but alas, everyone is a critic. Especially me! 😉

      First off, let me say that I read a few reviews I didn’t really agree with. I don’t see what one gentleman called a “hodgepodge of spices”. Maybe he was using old stuff. Also, who gives a hoot if it’s authentic or not? It’s “authentic Jen’s Kitchen style” ramen. I’m a big acorn squash fan, and I loved the addition of umami with the miso, and the curry spice was everything I had hoped it to be! I sprinkled a little extra sugar over the top which mixed incompletely with the oil/spice mixture, and caramelized on the baking sheet — these pieces attached to the squash were crispy and candylike. I think I’ve found a new go-to squash recipe.

      I was very skeptical about all the soy sauce you were adding in the video. It looked like a lot, and it sure proved to be. I’m glad I bought the extra half gallon of low sodium chicken stock to dilute with. It was still very rich (thank pork), and still too salty, but I ran out of volume in my slow cooker after adding a quart. In the future, I would reduce soy sauce and sugar used in the broth to 1/4 of what is listed in the recipe, and also half or quarter it in the caramelization step. You should probably fix the recipe with some strike-outs/amendments regarding the salt as using low sodium soy sauce alone is woefully inadequate correct this issue. I also wouldn’t feed this to anyone with a high blood pressure or a heart condition, but nobody has ever said that Maruchan, Mama, or Neoguri were healthy either! 🙂

      In general, I’m always wary of reducing anything that has any salt to it. Same for many ingredients imparting bitterness. Soy sauce is pretty infamous for becoming too salty in a reduction if you use even a little too much, but it can still be done very well (see iterations of Chinese brown sauce — rice wine, vinegar, soy sauce, ginger, garlic, sugar).

      Other smaller tweaks I’d make is to rely on the pork fat for the carmelization step and add sesame at the end with the garnishes if you really want that toasted sesame flavor. Two reasons I say this are that it’s got a low smoke point, and cooking with it kind of ruins the flavor in this humble critic’s opinion. Equally valid opinions may vary.

      All-in-all a nice starting point, and incredibly photogenic! I’m looking forward to your food photography masterclass! Keep up the good work!

      Take a gander at some recipes for Tonkotsu ramen if you love pork. The broth gets milky white with fat, and is such great comfort food.

      1. Hey Mark! WOW! Thank you for such a detailed comment, I am amazed! So glad you like the photos. I am so glad you enjoyed the recipe and I enjoyed reading all you comments and tips, thank you! I will look up Tonkotsu ramen!! Thanks again and have a great Thanksgiving!

  165. On your ingredient list it says 1/4 cup vinegar, but in your description it says 1/2 cup vinegar. I did the latter. Is it supposed to be pretty vinegary? If not how would I mellow it out?

    1. Hey David, 1/2 cup should be fine, but if it is a tad too vinegary just add chicken broth or water to mellow it out. Hope you love this!

  166. This soup was AH-mazing!!! I don’t normally comment on recipes, but this one demanded it!! My husband asked if I could make this once a week, he loved it so much!! Thanks for a delicious recipe. I can’t wait to try more of yours!

    1. THANK YOU!! I am so excited you loved the soup. That makes my day! Hope you love everything else you try as well! Have great rest of the week! 🙂

  167. I somehow just stumbled upon your blog via a different recipe of yours on Pinterest, but this was the first thing I tried from it because that curry roasted acrorn squash was just CALLING my name! I am in love with everything crock pot, and this was completely amazing. I cannot wait to try your other recipes, because I’m pretty sure I could nom on a different one every day of the week. 🙂

    1. HeY Barbara,

      I would just reduce the amount of sambal oelek to your liking. If you really do not like spicy, you can even leave it out. Hope that helps and let me know if you have anymore questions.

  168. This is straight up the best thing I made all year, no lie. And that curry-roasted acorn squash? COME ON. I seriously could have eaten that brown sugar curry miso paste with a spoon. Okay – I DID eat it with a spoon. One of the best things EVER. NOM NOM NOM…..

  169. Hello! I picked up a piece of pork shoulder at the asian market down the street and it has the skin on it. should I cut it off or can I cook it with the rest of the dish?

  170. Totally forgot about the mushrooms! The acorn squash now may be my favorite! This was a long recipe but sooo good!

    1. Yes, chicken breast will work fine, but the cooking time will be a couple hours shorter. Hope you love this soup and please let me know if you have anymore questions.

  171. I found your blog thorough a different recipe on Pinterest, but then I found this one and had to make it first. We had it tonight and it was AMAZING! Thanks for sharing it!

  172. Wow! We are grain free so I made this TODAY without the noodles and with GF soy sauce. My husband absolutely loved this! Thank you for a great combination of Bahn Mi flavors and spice. Again, WOW! 🙂

  173. When is the best time to add the onion, jalepenos, carrots and cilantro?? It had only been in my crock pot for a couple hours and the apartment smells delicious! Can’t wait to taste it!

    1. The green onions, carrots, jalapenos + cilantro are all toppings, so add them to each bowl just before eating. Hope you love this!

  174. Question… Can I use beef instead of pork? what’s the best cut, and is the prep and cooking time the same as the pork? Thanks !

    1. Hey Katy! I would use short ribs, I bet that would be awesome! Cooking times should be around the same. Hope you love this and please let me know if you have any more questions.

  175. This ramen looks outrageously good! I’m starting to use my crockpot more now, and this is so perfect for it! Thanks for the recipe!

  176. Ramen is a cold weather favorite for us too. Ryan and I can’t wait to try this recipe. Love the addition of the acorn squash.

  177. Um…ramen is still something I’m addicted too. Yes, the packets. I’ve never had “real” Ramen!!! I’ve been wanting it lately…now I know what I’m making for dinner soon. 🙂

  178. Those eggs. Nailed them. I think we all strive to get our eggs that perfect for our ramen and fall just a little short. At least I know I do. But yours look magnificent. Actually, the whole bowl looks phenomenal.

  179. I can totally relate to all of your after-school nostalgia. I don’t miss school, but I do miss those moments! Definitely making this ramen later in the week. And I can pretty much guarantee I will be watching Gilmore Girls re-runs while eating it 🙂

  180. This looks FANTASTIC, Tieghan! It’s like you put all of my favorite ingredients into one of my favorite dishes—ramen! I want to be slurping this up right this instant!
    You’re awesome 🙂

  181. I was never a ramen noodle fan but this restaurant opened up near our house in DC that does the most amazing ramen dishes, I had to cave. This reminds me of their dishes and I have to make it!!

  182. This recipe is in the crockpot at this very moment and is filling the house with an intoxicating aroma. Can’t wait till dinner time, thanks for another awesome recipe

  183. I didn’t realize you grew up in Ohio!!! Right next door. I am drooling over this – you always inspire me with your recipes, photos and creativity.

  184. This is absolutely SPECTACULAR. I’m still not over your last acorn squash creation (that miso glaze!) but this has already stolen my heart. And I love your reminiscing about after-school days — it’s got me all nostalgic for that era too. And I can just imagine how nice and peaceful it must have been to be the only one out of school for a little while. Ramen sounds like the perfect addition to a lull like that. Love this so much, Tieghan!

  185. This is like the most epic ramen bowl I’ve ever ever seen. Can you come make me a bowl cause no restaurant around here can make it quite like what you’ve done above!! Total comfort food!!!

  186. Oh my gosh! This soup is like the thing I need right now, all the sudden we’ve been hit by a cold blast, so soup, soup, soup!!

  187. This looks insane, and so authentic! That egg on top is genius. I can’t wait to show my husband this recipe! Awesome job, Tieghan!

  188. Can’t wait to try it, but have a question. Did you cut the fat from the pork butt? My history with pork butts in the crockpot is that they generate a lot of fat. How did you handle it?

    1. Same here! In fact I just did a pork butt in the crockpot on Saturday and the broth it made was delicious, yes, but super fatty and I had to get rid of most of the broth (which had turned to gelatinous fatty globs) after refrigerating.

      1. A good broth is supposed to be gelatinous when cold, that has nothing to do with the amount of fat in it. If you want to reduce the amount of fat, refrigerate overnight and the fat will form a hard layer at the top that you can easily remove (or you can skim it off the top while hot). The gelatin, though, is just fine.

    2. Hey Lynn, I used a pork shoulder and I am thinking they may have a little less fat? Regardless, I always remove the fat after cooking (it is easy to do then). I had no issues with the broth being fatty. If you feel like there is a lot of fat on your pork but, I would cut it off. The meat will be moist and delicious without it!

      Hope that helps, let me know if you have anymore questions.

  189. I have never eaten Ramen noodles that I can recall. You could use whole grain spaghetti noodles instead, right?

      1. mmmm technically… you’ll have to be careful that the pasta noodles don’t break down. Ramen is an alkaline noodle and as such, wont break down in soups or broths 🙂

      2. i’d like to make it known that traditional Ramen noodles are NOT those you find dried in plastic packaging but (if you are lucky to live near a japanese market) are packaged fresh (much like high quality pasta) and have a consistency somewhat closer to that of pasta, but are textured perfectly to complement the noodle soup style.

        1. Made this for dinner tonight. It was delicious!!! Even all 3 of my kids liked it (13, 11, 18 months) which is some sort of miracle! Thanks for the great recipe!!

  190. Hey Lisa! I have never use red miso so I don’t know the flavor difference. If you like using it however, I think it will work great! 🙂