Slow Cooker Creamy Miso Pork Noodles

Name: Slow Cooker Creamy Miso Pork Noodles
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 20 min
Yield: 2
Cuisine: Asian
Ingredients: 250 g lean pork tenderloin or loin steaks, cut into bite-sized chunks; Substitute: minced pork for a miso pork ramen–style texture or pork belly for a richer flavour.; 1½ tbsp white miso paste (gluten-free rice-based if needed); Substitute: red miso for deeper umami or a mix of soy sauce and tahini in a pinch.; 1 tbsp tamari (gluten-free soy alternative); Substitute: regular soy sauce if gluten is not an issue.; 2 cloves garlic, minced; 1 thumb-sized piece of fresh ginger, grated; 1 medium onion, thinly sliced; 1 medium carrot, julienned or grated; 1 small courgette (zucchini), julienned; 60–70 g dry rice noodles (about 2 nests, medium width); Substitute: soba noodles or egg noodles (not gluten free).; 40 g light cream cheese (about 2 tablespoons); 500 ml reduced-sodium chicken or vegetable stock; 1 teaspoon sesame oil (optional); Black pepper, to taste; Handful of spinach or kale

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If you’ve ever craved a comforting bowl of creamy miso pork noodles that feels like takeout but is secretly packed with goodness, this one’s for you.
This is one of my go-to high protein slow cooker recipes when I want something cozy but light, creamy yet balanced, and most importantly, effortless.

From a nutrition coaching perspective, this recipe hits the sweet spot:

High in protein to support lean muscle.
Naturally gluten free (if you use tamari and rice-based miso).
Easy to portion for lunch prep or family dinners.

It’s also a perfect example of how slow cooker recipes are not just winter comfort food but can also work for summer and still feel fresh and nourishing.

Ingredients

For 2 servings:

250 g (9 oz) lean pork tenderloin or loin steaks, cut into bite-sized chunks
Sub: try minced pork for a miso pork ramen–style texture or pork belly for richness.
1½ tbsp white miso paste (use GF-certified rice-based miso if needed)
Sub: red miso for deeper flavour, or a splash of soy sauce + tahini in a pinch.
1 tbsp tamari (gluten-free soy sauce alternative)
Sub: regular soy sauce if gluten isn’t a concern.
2 cloves garlic, minced
1 thumb-sized piece fresh ginger, grated
1 medium onion, thinly sliced
1 medium carrot, julienned or grated
1 small zucchini (courgette), julienned
60–70 g (2–2½ oz) dry rice noodles (about 2 medium nests)
Sub: soba noodles or egg noodles (not GF)
40 g (2 tbsp) light cream cheese
500 ml (2 cups) reduced-sodium chicken or vegetable stock
1 tsp sesame oil (optional for flavour depth)
Black pepper, to taste
Handful of spinach or kale, roughly chopped

Method

1. Build the base

Add the pork, onion, garlic, ginger, carrot, courgette, miso, tamari, stock, and sesame oil to the slow cooker. Stir well to coat everything.
Coach tip: Combining lean protein with colourful vegetables builds a balanced, nutrient-rich foundation.

2. Cook slowly

Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the pork is tender but holds its shape.
Coach tip: Slow cooking helps lean cuts stay juicy without added fats, ideal for calorie-conscious meal prep.

3. Add the creaminess

Once the pork is cooked, stir in the light cream cheese until smooth and well combined.
Coach tip: Light cream cheese adds creaminess with less saturated fat than cream or coconut milk.

4. Cook the noodles

Ten minutes before serving, add the rice noodles directly to the broth. Stir gently as they soften. Add a splash of hot water if the broth thickens too much.

5. Add the greens

Stir in the spinach or kale just before serving, allowing them to wilt gently.
Coach tip: Adding greens at the end keeps colour, texture, and nutrients intact.

6. Serve

Ladle into bowls, making sure each serving has a good mix of pork, noodles, and vegetables. Finish with black pepper to taste.

Tips and Variations

Spicy version: Add chilli flakes, gochujang, or sriracha for a spicy pork noodles variation.
Protein swap: Use beef, minced chicken, turkey, or tofu instead of pork for another high-protein slow cooker option.
Creamier texture: Substitute part of the stock with light coconut milk.
Batch cook: This recipe scales well, double it and portion for easy weekday lunches.

FAQs

Do I need a slow cooker to make these?
No. You can make this on the stovetop in about 40 minutes. Simmer the pork and vegetables in the broth until tender, then add the noodles and greens at the end.

Is there a difference between a slow cooker and a crockpot?
They work the same way; “Crockpot” is simply a brand name.

Can I use minced pork instead of chunks?
Yes. It gives the dish a different but delicious texture – similar to mince pork noodles.

Can I make it dairy-free?
Swap the light cream cheese for coconut cream or a little blended silken tofu for a smooth finish.

Can I use different noodles?
Soba noodles, rice vermicelli, or even udon work well. Adjust cooking time to suit the noodle type.

Storage, Serving and Reheating

Storage: Keep in an airtight container for up to 3 days in the fridge.
Reheating: Warm gently on the hob or in the microwave with a splash of water or broth to loosen.
Freezing: Best frozen before adding noodles. Add freshly cooked noodles when reheating.
Serving: Top with sliced spring onions or toasted sesame seeds for extra texture and flavour.

Some Useful products I used for this recipe:

I love making this recipe in the Swan 6.5 Litre Retro Slow Cooker. Its high, low, and auto settings make it easy to simmer the pork and vegetables gently or speed things up when needed. The keep warm function is perfect if dinner is running late, and the removable ceramic pot makes serving and cleaning a breeze. With its generous 6.5-litre capacity, it’s ideal for family meals or batch cooking.

Slow Cooker Creamy Miso Pork Noodles

Yield: 2

Prep Time: 10 minutes

Cook Time: 4 hours

Additional Time: 10 minutes

Total Time: 4 hours 20 minutes

If you’ve ever wanted a bowl of creamy miso pork noodles that feels like comfort food but still supports your nutrition goals, this is the one. It’s wholesome, satisfying, and takes care of itself while you get on with your day.
From a nutrition coaching perspective, this recipe balances protein, complex carbs, and fibre-rich vegetables beautifully. It’s one of my favourite high protein slow cooker recipes, especially in warmer months when you want something fresh but still hearty. It’s also naturally gluten free (with the right ingredients) and incredibly versatile, so you can adapt it to whatever you have on hand.