I made this bowl a long time ago (years), took all the pictures… and never actually wrote the recipe. Classic.

So here I am trying to remember exactly what I did — but honestly, with a title like this, it’s not that hard to reconstruct. Sweet and sticky char siu, gingery miso broth, bright pickled carrots and radish, blistered edamame, tender bok choy, fresh cilantro and crispy fried shallots over ramen.

This bowl was inspired by Urban Wren. I’ve done several copycat dishes from there over the years. Unfortunately, they closed several years ago, which makes recreating favorites at home feel even more special.

If you’re planning to make this, here’s your first heads up:

NOTE: You really need to make the pork marinade at least one day ahead of time.
If you don’t have a sous vide, you can bake the pork at 320°F until cooked through, then broil to finish.

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Ingredients

Ingredients for Sous Vide Red Pork (char siu)

• 2 pork tenderloin
• 1 tbsp brown sugar
• 1/4 cup honey
• 3 tbsp soy sauce, low sodium
• 2 tsp red food coloring
• 1 tsp Chinese five spice

Ingredients for Pickled Carrots and Radish

• 1 large carrot, thinly sliced
• 2-3 large radish, thinly sliced
• 1cup rice wine vinegar
• Salt and red pepper flake too taste

Ingredients for Ginger-Miso Broth

• 4 cups vegetable broth (or chicken broth)
• 1–2 tablespoons white miso paste (to taste)
• 1 tablespoon freshly grated ginger
• 1–2 cloves garlic, minced
• 1 tablespoon soy sauce (or tamari)
• 1 teaspoon rice wine vinegar
• 1 teaspoon sesame oil
• 2–3 green onions, thinly sliced
• Cilantro stems
• Optional: ½ teaspoon chili paste or a dash of red pepper flakes for heat

Other Ingredients

• 1 package ramen (we used Momofuku ramen)
• 1 head bok choy, trimmed and cleaned
• 2 cups frozen edamame, thawed
• Toasted sesame seeds, for garnish
• Cilantro leaves, for garnish

Instructions

How to make Sous Vide Red Pork

1. In a bowl, whisk together brown sugar, honey, soy sauce, red food coloring and Chinese five spice.
2. Place pork tenderloins in a zip-top bag or vacuum bag and pour marinade over.
3. Marinate at least 24 hours in the refrigerator.

Sous Vide Method:

1. Preheat sous vide water bath to 140°F for a juicy, tender result.
2. Cook pork for 2–3 hours.
3. Remove pork and reserve the cooking liquid.
4. Simmer the reserved liquid in a saucepan until thickened and glossy.
5. Brush reduced sauce over pork and broil 3–5 minutes until caramelized.

Oven Method:

1. Bake at 320°F until internal temperature reaches 145°F.
2. Reduce marinade on stovetop.
3. Brush pork and broil to finish.

Let rest before slicing.

How to make Pickled Carrots and Radish

1. Thinly slice carrot and radish.
2. Place in a bowl and sprinkle lightly with salt.
3. Pour rice wine vinegar over vegetables.
4. Add red pepper flakes to taste.
5. Let sit at least 30 minutes (longer is better).

These add the bright acidity that balances the sweet pork and rich broth.

How to make Ginger Miso Broth

1. In a saucepan, bring broth to a gentle simmer.
2. Add ginger, garlic, soy sauce, rice vinegar, sesame oil and cilantro stems.
3. Simmer 10–15 minutes.
4. Remove from heat and whisk in miso paste (don’t boil after adding miso).
5. Adjust seasoning and add chili paste if using.

The broth should be savory, slightly sweet and deeply aromatic.

How to braise Bok Choy, make Ramen and Bluster Edamame

Bok Choy (Braised in the Broth)

1. Bring the broth to a gentle simmer.
2. Add the trimmed bok choy (halved if large).
3. Simmer 3–5 minutes until tender but still vibrant.
4. Remove and set aside before assembling the bowls.

Ramen

1. Cook according to package directions.
2. Drain and set aside.

Blistered Edamame

1. While the pork is resting.
2. Toss thawed edamame with a light drizzle of oil and a pinch of salt.
3. Spread in a single layer on a sheet pan.
4. Broil 3–6 minutes, shaking once, until blistered and lightly charred in spots.

Broiling concentrates the flavor and gives you that slightly smoky edge that contrasts beautifully with the sweet char siu and bright pickled vegetables.

Plating and assembly

1. Divide ramen between bowls
2. Add some of the broth
3. Add the blistered edamame
4. Place the bok choy around the bowls
5. Top with the sliced char siu
6. Add the pickled carrots and radish
7. Garnish with fresh cilantro leaves and toasted sesame seeds

This bowl hits every note: sweet, salty, acidic, spicy, crunchy, tender, rich, and fresh.

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Final Thoughts

This one takes a little planning — mostly for the pork marinade — but once everything comes together, it feels restaurant-level. It’s layered, balanced and deeply satisfying.

Losing Urban Wren was a bummer, but recreating dishes like this keeps those flavors alive at home.

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Did you try this meal? Let us know in the comments. Check out our other Copycat and Urban Wren recipes. Please consider following us on IG, X, FB, PI or TT.