• 2 qts Pork Broth (recipe follows)
  • 2 Tbsp miso paste
  • 1 lb Smithfield Boneless Ham, julienned
  • 1 pkg ramen noodles, fresh or dried
  • 2 tsp vegetable oil
  • ½ lb shiitake mushrooms, sautéed
  • 6 eggs, soft boiled
  • Fresh baby spinach leaves
  • Green onion, cut thin on bias
  • Toasted sesame oil
  • Togarashi
  • 1 tsp lime juice
  • Hot chili oil
  • Seasoned rice vinegar
  • Furikake rice seasoning

Pork Broth:

  • 2 Tbsp vegetable oil
  • 1 onion, diced
  • ¼ cup ginger, sliced
  • 8 cloves garlic, crushed
  • 2 lbs Smithfield Ribs
  • ½ lb pork scraps
  • 1 cup Smithfield Boneless Ham, diced
  • 1 leek, sliced
  • 4 scallions, chopped
  • 5 mushrooms, sliced
  • 5 star anise
  • 3 chiles de àrbol, stemmed
  • 8 cups chicken stock



Smithfield Boneless Ham

Meal Course:

Dinner, Lunch

Dish Type:



  1. In large pot, add pork broth and miso, mix to combine, bring to boil, and then turn off heat.
  2. Roast julienned ham with oil on sheet pan at 350˚F for 12 minutes. Set aside.
  3. In large pot, bring 6 quarts water to boil. Add ramen noodles to boiling water, and cook according to instructions. When noodles are cooked, remove them, and equally divide them into 4 large soup bowls.
  4. Add a few shiitake mushrooms, ½ a soft-boiled egg, a handful of baby spinach leaves, some scallions, sesame oil, togarashi, lime juice, chili oil, rice vinegar and furikake on top of noodles. Cover each bowl with ¼ of broth. Top with roasted ham strips to each bowl, and serve.

Pork Broth:

  1. In large stockpot over high heat, add vegetable oil, and heat to lightly smoking. Add onions, ginger and garlic, and cook, tossing until deeply charred. Add rib bones and pork scraps, and mix well to combine. Continue cooking until brown. Add diced ham, and cook. Add leeks, scallions, mushrooms, star anise and chiles, and top with chicken stock.
  2. Bring to boil, skimming off any foam. Reduce heat to low for simmer. Continue cooking until broth is slightly viscous, approximately 6 to 8 hours (topping with water to keep bones covered). Strain broth, and cook over medium heat until reduced.
  3. Strain through fine-mesh strainer. Skim fat from top with ladle.

* This recipe was created by The Culinary Institute of America as an industry service to Smithfield Culinary.