There’s something deeply comforting about a steamy bowl of noodle soup, especially on a chilly Melbourne evening when the kids have come home from school a little tired and hungry. This Japanese-style pork noodle soup has become one of our go-to meals on those kinds of nights—simple, nourishing, and full of flavour. I first made it when I had leftover pork fillets and some homemade chicken broth in the fridge, and it quickly turned into a family favourite. It’s the kind of dish that welcomes substitutions, making it perfect for the whole family.
This is one of my go-to soup batches for sick days, especially during winter and flu season. And even on ordinary days, we’ll make it just for the comfort and because it’s so nutritious. The kids slurp it up happily, and I love knowing they’re getting a solid mix of veggies, protein, and a good broth to support their immunity.
Why You’ll Love This Pork Noodle Soup
This pork noodle soup is a wholesome bowl of comfort, rich in fresh vegetables like bok choy, broccoli, and bean sprouts. The good broth—whether you use homemade chicken stock, bone broth, or store-bought—acts as a healing base packed with nutrients. It’s also an excellent way to sneak in a variety of leafy greens and use up whatever you have on hand.
The red miso and fresh ginger add depth, while garlic cloves and red-pepper flakes (or chilli flakes) provide a subtle heat. And best of all, you can swap out the pork for a variety of proteins: chicken, tofu, or even shredded beef all work beautifully.
Whether you use ramen noodles, udon, or even egg noodles, this dish remains a warming, weeknight-friendly dinner that supports the whole family’s well-being.
Tips & Techniques
- Type of noodles: Soba, udon, ramen, or even egg noodles all work here. Just make sure to cook them separately and rinse in cold water to stop them from going mushy.
- Good broth matters: Use a homemade chicken broth or a rich bone broth for the best flavour. If using store-bought, go for low-sodium and add a splash of lime juice to brighten the flavour.
- Don’t skip the aromatics: Cooking the garlic, ginger, and raw onion over medium heat with olive oil builds the base flavour.
- Use what you have: Swap mushrooms for large pieces of zucchini, or add cilantro stems for an extra layer of freshness.
- Add chili oil or extra chilli flakes at the end for adults who want extra heat.
How to Involve the Kids
- They can also help arrange toppings in a large bowl before serving—think spring onions, chili oil on the side, or lime wedges.
- Let them pick the type of noodles (this always gives them a sense of ownership!).
- Older kids can help wash and tear the bok choy or snap broccoli into florets.
Step-by-Step Breakdown
- Sauté garlic, fresh ginger, and onion in olive oil over medium heat.
- Add pork slices and cook until golden.
- Stir together miso paste and cooking wine, then add to the pot.
- Add mushrooms, broccoli, mini corn, and other vegetables in large pieces.
- Cook noodles in a separate pot until tender.
- Assemble the soup with noodles and garnish with spring onions, chilli oil, or flakes.
Serving & Storage Tips
This is a great recipe to batch-cook. Leftovers keep well for up to three days in the fridge. Just store the noodles separately and ladle hot broth over them when reheating to keep the texture right.
For an added nutritional boost, serve with a soft-boiled egg or stir through a handful of spinach or cilantro stems at the end. You can also double the broth—just increase to four cups of water and three cups of chicken stock—to make it stretch further.
If you’re new to making soups at home, this is a simple recipe that’s easy to customise and makes a delicious entry point into brothy meals.
