Name: Creamy Tom Yum Ramen with Pork Mince Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 2 tbsp olive oil; 1 tbsp red curry; 1 tbsp tom yum paste; 1 tbsp fish sauce; 1 tsp maple syrup; 400 ml coconut milk; 400 ml Reclamation Food’s pasture-raised pork bone broth; 4 garlic cloves, minced; 1 piece lemongrass, minced; 1/2 inch ginger piece, grated; 4 kaffir lime leaves; 1 tbsp lime juice; 1 tbsp Woolf’s Kitchen chili oil; 2 packs wet udon noodles; 1 shallot, finely chopped; 1 scallion, whites only, finely chopped; 3 garlic cloves, minced; 300 g pork mince; 1 tbsp olive oil; 1/2 inch ginger piece, grated; 1 tsp light soy sauce; 1 tsp dark soy sauce; 1/2 tsp dark brown sugar; 1/2 tbsp fish sauce; 2 soft-boiled eggs; 1 scallion, greens only, sliced; White sesame seeds; Black sesame seeds; Woolf’s Kitchen chili oil

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This is one of those bowls that started with a craving for tantanmen, but somehow took a completely different turn. We’d been playing around with tom yum paste and thought, why not bring those sour, citrusy flavors into something creamy and deeply savory?

The result is this cozy bowl of creamy tom yum noodles with caramelized pork mince, soft-boiled eggs, scallions, sesame seeds, and a little chili oil on top. The broth is rich from coconut milk and pork bone broth, but still bright and punchy from lime, lemongrass, and kaffir lime leaves. It’s spicy, tangy, creamy, and umami-packed all at once.

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Easy Creamy Tom Yum Ramen with Pork Mince Recipe

This creamy creamy tom yum ramen with pork mince is surprisingly approachable and perfect for a cozy weeknight dinner. After building a fragrant pork topping, blooming the curry and tom yum pastes, and simmering everything with coconut milk and pork bone broth, the result is a creamy, sour-citrusy bowl with caramelized pork, chewy udon, and soft-boiled eggs.

Ingredients for Creamy Tom Yum Ramen with Pork Mince

Olive oil: Adds richness and helps cook the pork and aromatics.
Red curry paste: Brings warm spice, aromatics, and depth to the broth. You can substitute another Thai-style curry paste if needed, though the flavor will change.
Tom yum paste: Gives the broth its sour, citrusy, savory character. You can substitute tom yum seasoning if that is what you have, following the product’s intended use.
Fish sauce: Adds salty, fermented umami that rounds out both the broth and pork. You can substitute more light soy sauce for a less distinctly fishy flavor.
Maple syrup: Adds a small amount of sweetness to balance the sour and savory flavors. You can substitute honey for a similar sweetness.
Coconut milk: Creates the creamy body of the broth and softens the sharper flavors. You can substitute another full-fat coconut milk, though a lighter version will make the broth less rich.
Unsalted Beef / Pork bone broth: I love Reclamation Foods Korean-style bone broths. They add savory depth and a meaty foundation to the creamy broth. I’ve made this recipe with both their grass-fed beef bone broth and pasture-raised pork bone broth, and they were both super tasty!
Garlic: Adds savory aromatic depth to both the broth and pork.
Lemongrass: Brings bright citrusy aroma that works naturally with the tom yum flavors. You can substitute lemongrass paste if fresh lemongrass is unavailable.
Ginger: Adds fresh warmth and a little peppery sharpness.
Kaffir lime leaves: Add fragrant citrus notes to the simmering broth. You can substitute lime zest for a different but complementary citrus note.
Lime juice: Brightens the finished broth with fresh acidity. You can substitute lemon juice, though the citrus flavor will be slightly different.
Chili oil: I used Woolf’s Kitchen chili crunch, which adds just a tiny amount of heat and a deep layer of aromatic richness.
Wet udon noodles: Provide the chewy noodle base for the creamy broth. You can substitute any other noodle type that you love.
Shallot: Adds gentle sweetness and savory depth to the pork. You can substitute finely chopped yellow onion.
Scallion whites: Add a fresh flavor to the pork.
Pork mince: Creates the caramelized, savory topping that gives the bowl its substantial texture. You can substitute ground chicken, though the flavor and richness will change.
Light soy sauce: Seasons the pork with salty umami. A lot of other condiments in this recipe also contain a lot of sodium, so I’ve made personally made this with a low-sodium soy sauce and you can barely tell the difference!
Dark soy sauce: Adds deeper color and a richer soy flavor to the pork. You can substitute more light soy sauce with a pinch more sugar, though the pork will be lighter in color.
Dark brown sugar: Helps the pork caramelize while adding balanced sweetness. You can substitute maple syrup or even honey for a similar caramelization.
Soft-boiled eggs: Optional, but they add richness and a creamy yolk to the bowl.
Scallion greens: Add a fresh, crisp finish to the rich bowl.
White sesame seeds: Add a light nutty flavor and contrast against the dark pork mince.
Black sesame seeds: Add nuttiness and contrast against the creamy broth.

How to Make Creamy Tom Yum Ramen with Pork Mince

Step 1: Heat 1 tbsp olive oil over medium-high heat. Add the pork mince and cook until browned.

Step 2: Add the scallion whites, garlic, shallot, and ginger to the pork. Sauté for 1 minute over medium-high heat, until the aromatics are fragrant and softened.

Step 3: Stir in the light soy sauce, dark soy sauce, fish sauce, and dark brown sugar. Cook for another 1 to 2 minutes over medium-high heat, until the pork is caramelized and flavorful. Remove from the pan and set aside.

Step 4: Heat 2 tbsp olive oil over medium heat. Add the garlic, ginger, and lemongrass, then sauté for 1 minute, until fragrant.

Step 5: Stir in the red curry paste and tom yum paste. Cook for about 1 minute over medium heat, until the pastes have deepened in color and their aromas have bloomed.

Step 6: Add the coconut milk, beef/pork bone broth, fish sauce, chili oil, maple syrup, and kaffir lime leaves. Bring the broth to a gentle simmer over medium heat, then cook for 5 minutes, allowing the flavors to come together, being careful not to split the coconut milk.

Then, take the broth off the heat, stir in the lime juice and set aside. The broth should remain creamy and fragrant.

Step 7: In a separate pot, cook the udon noodles according to package instructions. Soft-boil the eggs for 6 minutes, then cool, peel, and halve them.

Step 8: Divide the noodles between 2 bowls. Pour over the creamy tom yum broth, then top with the pork mince, soft-boiled egg halves, scallion greens, white and black sesame seeds, and a little chili oil. Serve while hot, with the pork over the noodles and the eggs resting in the broth.

Substitute Pork Mince with Ground Chicken

Ground chicken works well because it can still be browned and caramelized with the shallot, scallion, garlic, ginger, soy sauces, fish sauce, and brown sugar. Cook it in the same way, making sure it is fully cooked through before removing it from the pan. The finished topping will be lighter and leaner, with a slightly softer texture and less richness than pork.

Tips for Making Creamy Tom Yum Ramen

Tip 1: Keep the broth at a gentle simmer. The goal is to bring the coconut milk and broth together while giving the curry, tom yum paste, and aromatics time to infuse without aggressively boiling the mixture, otherwise the coconut milk may split.
Tip 2: Finish with the lime juice off the heat. Adding it at the end keeps the bright citrus note bright against the creamy coconut broth without turning the dish bitter.

Make-Ahead Instructions

The pork mince and broth can be made up to 1 day in advance and stored separately in airtight containers in the refrigerator. Keeping the noodles separate prevents them from absorbing too much broth and becoming overly soft.

The broth may taste stronger after resting because the red curry, tom yum, aromatics, and pork broth have more time to mingle. Prepare the noodles and assemble the bowls when serving.

Storing Leftovers

Store the broth and pork mince, noodles, and toppings separately into two airtight containers in the refrigerator. Use within 3 to 4 days. The udon will soften as it sits in the broth, so keeping it separate helps preserve its chewy texture.

Freezing Instructions

Freezing is not ideal for the fully assembled bowl, particularly because the udon can become softer after thawing. If you want to freeze part of the recipe, freeze the broth and pork separately in freezer-safe airtight containers.

Keep frozen for up to 2 to 3 months for best quality, then thaw in the refrigerator before reheating. The broth may have a slightly different texture after thawing because of the coconut milk.

Reheating Instructions

Reheat the broth and pork separately over medium-low to medium heat until hot, stirring the broth gently as it warms. If the broth has thickened in the refrigerator, warm it gradually until it loosens back into a creamy consistency.

Cook fresh udon for the best texture, then assemble the bowl with the reheated broth and pork. Add the toppings just before serving. Alternatively, add the refrigerated noodles only once the broth is warm to avoid overcooking them.

Serving Suggestions

Serve the ramen hot in wide bowls so the creamy broth, chewy udon, caramelized pork, and soft-boiled eggs can all sit together.

Finish with the sliced scallion greens, white and black sesame seeds, and a little chili oil for freshness, nuttiness, and heat.

This works especially well as a cozy weeknight dinner when you want something warming but still bright from the tom yum and lime.

Creamy Tom Yum Ramen with Pork Mince Recipe