Crockpot Caramelized Pork Ramen Noodle Soup with Curry Roasted Acorn Squash

The Ultimate Comfort Food: Crockpot Caramelized Pork Ramen Noodle Soup

Rainy days call for cozy nights in, and what better way to embrace the chill than with a steaming bowl of deliciousness? This Crockpot Caramelized Pork Ramen Noodle Soup with Curry Roasted Acorn Squash is my go-to recipe for those evenings when I crave something both satisfying and easy to prepare. As a busy working mom, I appreciate a meal that requires minimal hands-on time without sacrificing flavor. This recipe delivers on both fronts.

The magic of this soup lies in its layers of taste. The pork, slow-cooked to perfection in the crockpot, develops an incredible tenderness that melts in your mouth. The rich, savory broth infused with soy sauce, rice vinegar, and a hint of fish sauce provides a delightful umami depth. But it's the caramelized pork topping that truly elevates this dish. A quick sear in a skillet, a sprinkle of brown sugar, and a touch of soy sauce and rice vinegar create perfectly crispy, intensely flavorful morsels of pork that add a delightful textural contrast to the tender pork in the soup itself. The curry roasted acorn squash adds a delightful sweetness and warmth that balances the savory notes of the broth and pork.

This isn’t just a meal; it’s an experience. The aroma alone will fill your kitchen with a comforting warmth, promising a delicious feast to come. Imagine the tender pork, the perfectly cooked ramen noodles soaking up all that delicious broth, the sweet and spicy curry roasted acorn squash, all topped with a perfectly soft-boiled egg. Every bite is a symphony of textures and flavors, a culinary hug on a cold evening.

I often make a big batch on a Sunday and enjoy leftovers throughout the week. It reheats beautifully, making it perfect for a quick and easy lunch or dinner. This is a truly versatile recipe, too. Feel free to experiment with different vegetables, spices, or types of noodles. The beauty of this dish is that it adapts to your preferences and what you have on hand.

Beyond the Recipe: This soup is more than just a meal; it's a reflection of my approach to life. In the fast-paced world we live in, finding simple moments of comfort and joy is essential. This recipe represents that: a simple, satisfying meal that brings warmth and happiness to my family and me. I hope it brings the same joy to your table.

The process of making this soup is a meditative one for me – the slow cooking, the careful caramelization – it's a chance to slow down and appreciate the simple things. And, of course, sharing it with loved ones makes it even more special. The smiles, the shared stories, the satisfied sighs around the table – these are the true ingredients of a happy life, ingredients far more valuable than anything found in a cookbook.

So, go ahead and try this recipe. Let the comforting aroma and delicious taste transport you to a place of warmth and relaxation. You deserve it.

Ingredients:

For the Pork and Broth:

• 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
• 1/4 cup + 1 tablespoon brown sugar
• 1 teaspoon black pepper
• 2 cups wild mushrooms left whole - or button mushrooms, sliced

For the Caramelized Pork:

• 2 tablespoons sesame oil
• 1 tablespoon brown sugar
• 2-4 tablespoons low sodium soy sauce
• 2-4 tablespoons rice vinegar

For the Curry Roasted Acorn Squash:

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

For Serving:

• 4 packs ramen noodles (seasoning packets discarded)
• 4 soft boiled or fried eggs
• chopped carrots
• sliced jalapenos
• cilantro + green onions

Step-by-step

• 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.