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This crockpot crispy caramelized pork ramen noodle soup with curry roasted acorn squash is some real deal Ramen. The mixture of flavors and broth – oh my!! Ramen has always been one of my favorite things to eat and now it’s one that I love to make AND eat – YUM.
Growing up I pretty much lived on Ramen Noodle Soup. Especially during the cold fall and winter months. If you live in northeast Ohio, especially along the lake, like I used to, you know that those months can be brutal. Comforting soup is the best cure-all. The rain, the freezing rain, the snow, the ice, the bitter cold – with no sunshine for days.
UGH.
Ramen, and maybe a roaring wood burning fire, can restore sanity. I would come home from school, boil the water, add the noodles + seasoning and cuddle up on the couch with a big blanket (if I was lucky, the fire was going too), my hot bowl of ramen and either a re-run episode of Gilmore Girls or 7th Heaven.
Ok, that was my ideal day. I cannot say how often that truly happened because I had five other brothers living in the house as well. Getting the TV all to myself meant that I was probably still in grade three, four or five because for some reason those grades got out at 2:45pm. The rest of the grades got out at 3:15 (middle school + high school) and 3:55 (lower elementary school). For the record, Kensington (my upper elementary school) was by far my favorite school, for the sole reason that while attending, I got out earlier than all my siblings. This meant that I had at least an hour alone with my mom after school. With five other siblings + my dad all fighting for her attention, this was obviously the best thing ever to me. It was rare that it was just us girls in the house so I always loved that time after school. Unless of course I had a boatload of homework. Then I was stressed to the max and HAD to get it done right-away (issues).
It’s probably clear I was a total freak. No denying it. I mean what kid does their homework literally right after school? I wouldn’t eat or do anything till it was all done. Mental issues? Yes, yes, yes, I had them and still do, but now they are in different forms…
I have not actually had Ramen Noodle Soup, with the seasoning pack and all, in years because my mom and I sadly found out (at way too young of an age) that Ramen was basically a bunch of processed junk that we did not want to be putting into our bodies. I still remember the day my aunt Alyssa called and broke the news that our beloved Ramen probably wasn’t the best thing to be eating. Daily. And yes, even as a kid I never wanted to eat junk food unless my mom made it from scratch, meaning all her cookies, cakes, K-bars and pies where fair game. I didn’t even like chips. See, total freak.
Last year I made this Thai peanut chicken ramen that I still love and make all the time with angel hair pasta, but this fall it was time for a new Ramen. And um, I have to say that I have totally upped my Ramen making game.
The caramelized pork does the trick. It’s pretty awesome, but I still think the egg… or maybe the curry roasted acorn squash (can’t decide) are my favorites. Together they honestly make the most perfect bowl of ramen.
Bonus, the pork gets cooked all day in the crockpot too. It’s the best way to make this because not only does it make dinner easy, but the pork gets cooked low and slow and creates an incredible broth. Seriously, the broth is out of this world good. There is a little work to do before dinner, you have to roast the acorn squash and get the pork all crispy + caramelized in the skillet, but I promise the extra efforts will be so worth it. You do not HAVE to make the pork all caramelized and crispy. It’s still going to be good if you don’t, but I highly recommend taking the extra ten minutes to do so. It takes the meal to a whole new level. Plus, it totally makes this a Bahn Mi Ramen Noodle Soup.
And the squash, well it’s the perfect fall topping to add to Ramen. I wouldn’t do it any other way. So good.
And those noodles, while nothing will ever compare to real deal Ramen noodles.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Love this bowl. It’s everything you could ever want in soup.
This looks amazing! I don’t any pork. Do you have any ideas on a substitute for the pork butt?
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
Do you peel the acorn squash?
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
Can this be converted to an instant pot recipe? If so, how?
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
Incredible recipe. Wouldn’t change a thing. I’ve used leftover pork from this dish in nachos and its surprisingly tasty and goes well!!!
Awh that is so amazing to hear! Thank you so much Sarah! xTieghan
This recipe is amazing and so worth the time!!!
Thank you Ashley! xTieghan
This was fantastic!! We added bok choy, corn, and peas. Thank you so much for this recipe!!
Thank you Courtney! I am so glad you loved this! xTieghan
Can this made in instapot?
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
So sad you converted this recipe to cooking i a crockpot. The original recipe was the best!
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 ???
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!
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
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!!
That is so great to hear! Thank you so much Naddy! xTieghan
Can I sub oyster sauce for fish sauce?
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
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.
Thank you so much Kelly! I am so glad you loved this recipe! xTieghan
Thank you for this, I made this yesterday and it was amazing
Thank you! xTieghan
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….
Hi Sandra! I am so sorry to hear that! I hope you still enjoy some other recipes on my blog! xTieghan
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!
Thank you so much Leila! xTieghan