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

The caramelized pork, the egg and the curry roasted acorn squash...together they honestly make the most perfect bowl of ramen.

Prep time: PT25M

Cook time: PT420M

Total time: PT445M

Rating

4.04 stars (601 reviews)

Keywords

ramen

Ingredients

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)
1 medium acorn squash (seeded + diced)
2 tablespoons coconut oil (melted)
1 tablespoon curry powder (I use spicy curry)
1 tablespoon white miso paste
1 tablespoon brown sugar
Pepper (to taste)

Cuisine

Asian

Steps

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!

Nutitrion

Serving Size: 1 serving
Calories: 2018 kcal
Carbohydrates: 41 g
Protein: 42 g
Fat: 31 g
Saturated Fat: 12 g
Cholesterol: 256 mg
Sodium: 1253 mg
Sugar: 19 g

Reviews

Alisa on 2026-03-02 (5 stars):
Made this last night using shitaki mushrooms, loved it. Love your recipes, but the blue underlining of the ingredients makes them very hard to read and I can't even remove it when I put them on my computer to take them to the kitchen.
Nicole on 2025-03-10 (5 stars):
Absolutely delicious!…and easy! This is my go-to recipe for that ramen craving. If you are planning to have leftovers, don’t put the ramen noodles in the crockpot-they will eventually disappear and soak up the umami sauce.
Alicia Lewis on 2024-06-15 (5 stars):
Stunning and I'm eating this in the summer! The flavors are magnificent. The curried squash is it's amazing! Added some spinach at the very end and used my own homemade spicy curry paste. This is a real keeper!
Tina on 2024-05-07 (5 stars):
This is one of my favorites. Somehow, I've lost the lid to my crackpot. How can I adapt this recipe to the stove or oven? Thank you!
Katie Capheira on 2024-02-06 (5 stars):
This was easy and amazing!
Kelly on 2023-12-16 (5 stars):
We love this recipe! I have made it no less than 5x over the last 3-4 years and making it today again! Yes it takes time but well worth it, especially as I usually have leftover broth and pork and can freeze it and have it again in a few weeks without having to make it all over again! I do roast a whole head of garlic and mash it for the broth and also add Fly By Jing Zhuong Sauce (we love spicy) The acorn squash is so good, sometimes I just make this by itself and have it over rice for lunch. Great recipe, highly recommend!
Darcy Velasquez on 2023-10-15 (5 stars):
My family loves this recipe! It’s definitely go to when it’s cold outside. We live in CO too and last week was a perfect time to make this!!
Emily on 2023-10-10 (5 stars):
This ramen has become a staple during the fall and winter. It’s finally cooling down in New England, so you know I broke out the crockpot and this recipe for having friends for dinner. It is SO good and makes you feel like a boss in the kitchen. Yum.
Lauren on 2023-09-29 (5 stars):
Amazingggg fall meal for today’s rainy weather! It’s the first time I’ve ever heard my husband say he wanted MORE squash!! Totally a make again! Thanks for all the amazing recipes you give us!
Marissa N on 2023-08-09 (5 stars):
One of my families favorites! I skip the swish and usually use rice noodles because it’s just what we prefer, but the recipe is dynamite and a family favorite! Even my kiddos absolutely love it, I just go a little lighter on the sambal so it’s not too spicy for them.