Ramen Jackson MS is a hearty, Southern-inspired twist on the classic Japanese noodle soup, featuring a rich, savory broth, tender pork, and a soft-boiled egg. This recipe brings together the comforting flavors of Mississippi with the beloved umami of ramen, creating a deeply satisfying bowl that’s perfect for any night of the week. It works because it balances a robust, slow-simmered broth with quick-cooking noodles and customizable toppings, making it both accessible and impressive.
Ingredients
- 1 lb (450 g) pork shoulder, cut into 1-inch chunks
- 6 cups (1.4 L) chicken broth, preferably low-sodium
- 1/4 cup (60 ml) soy sauce
- 2 tablespoons (30 ml) mirin
- 1 tablespoon (15 ml) vegetable oil
- 4 cloves garlic, minced
- 1 tablespoon (15 g) fresh ginger, grated
- 1 teaspoon (5 g) sesame oil
- 4 large eggs
- 4 servings fresh ramen noodles (or 4 packs dried ramen, seasoning packets discarded)
- 2 green onions, thinly sliced
- 1 sheet nori (dried seaweed), cut into 4 rectangles
- 1/2 cup (75 g) corn kernels (fresh or frozen, thawed)
- 1/2 cup (75 g) bamboo shoots (optional)
- Salt and white pepper to taste
Instructions
- Season the pork chunks with salt and pepper. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the pork and sear until browned on all sides, about 5 minutes. Transfer the pork to a plate and set aside.
- In the same pot, add the garlic and ginger. Sauté for 1 minute until fragrant. Pour in the chicken broth, soy sauce, and mirin. Scrape up any browned bits from the bottom of the pot.
- Return the pork to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour 30 minutes, or until the pork is fork-tender.
- While the broth simmers, prepare the soft-boiled eggs: bring a small pot of water to a boil. Gently lower the eggs in and cook for 6 minutes 30 seconds. Transfer to an ice bath immediately. Once cool, peel and set aside.
- After the pork is tender, remove it from the broth and shred it with two forks. Set aside. Keep the broth warm on low heat. Season with sesame oil and additional salt or white pepper to taste.
- Cook the ramen noodles according to package instructions. Drain and divide among 4 large bowls.
- Ladle the hot broth over the noodles. Top each bowl with shredded pork, half a soft-boiled egg, green onions, nori, corn, and bamboo shoots if using.
Tips
- Substitutions: If you can’t find fresh ramen noodles, use dried ramen (discard the seasoning packet) or even spaghetti as a last resort. For a vegetarian version, replace the chicken broth with vegetable broth and omit the pork or use tofu.
- Storage: Store the broth, pork, and noodles separately in airtight containers in the refrigerator. The broth and pork keep for up to 4 days; cooked noodles are best eaten within 1 day.
- Common mistake: Don’t overcook the eggs. The 6.5-minute boil gives a jammy yolk. If you prefer a firmer yolk, add 1 minute.
- Make ahead: The broth actually tastes better the next day. Prepare the broth and pork up to 2 days ahead, then reheat and assemble fresh noodles and toppings.
Serving Suggestions
Serve the ramen piping hot in deep bowls. Offer extra soy sauce, chili oil, or Sriracha on the side for those who like heat. A side of pickled vegetables, such as cucumbers or radishes, adds a bright, tangy contrast to the rich broth. For a complete meal, pair with a simple green salad dressed with sesame vinaigrette.
Variations
- Spicy Miso Ramen: Stir in 2 tablespoons (30 g) of white miso paste and 1 tablespoon (15 g) of gochujang or chili paste into the broth before serving.
- Chicken Ramen: Replace pork with boneless chicken thighs. Sear them whole, then simmer in the broth until cooked through (165°F / 74°C internal temperature), then shred.
- Seafood Ramen: Add cooked shrimp or imitation crab in the last 5 minutes of cooking. Note: fish should reach 145°F (63°C) if using raw fish.
Storage and Reheating
Store the broth and pork in separate airtight containers in the refrigerator for up to 4 days. The noodles should be stored separately and are best consumed within 1 day. To reheat, bring the broth to a simmer on the stove (or microwave in a bowl for 2-3 minutes). Reheat the pork in the broth. Cook fresh noodles or reheat leftover noodles by dipping them in boiling water for 30 seconds. Assemble the bowl fresh. For longer storage, freeze the broth and pork for up to 3 months. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I make this ramen vegetarian? Yes, use vegetable broth and replace the pork with tofu or mushrooms. Sauté the tofu or mushrooms in the pot before adding the broth for extra flavor.
What is the best cut of pork for ramen? Pork shoulder (also called pork butt) is ideal because it becomes tender and shreds easily after long simmering. Pork belly is richer but fattier; if using, you may want to skim excess fat from the broth.
Can I use a pressure cooker? Absolutely. Sear the pork on sauté mode, then add the broth and other liquids. Cook on high pressure for 45 minutes, then natural release for 15 minutes. This cuts the time significantly.
How do I get a creamy, tonkotsu-style broth? For a creamier broth, simmer the pork for an additional hour and then blend a portion of the broth with the shredded pork until smooth. This is not traditional tonkotsu (which uses pork bones), but it mimics the texture.
What if I don’t have mirin? You can substitute 1 tablespoon of rice vinegar mixed with 1 teaspoon of sugar for each tablespoon of mirin. The flavor will be slightly more acidic but still balanced.
Can I add other vegetables? Yes, bok choy, spinach, or mushrooms are great. Add leafy greens in the last minute of cooking so they wilt but stay vibrant.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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