Miso Ramen Recipe

There’s something magical about whipping up a bowl of homemade ramen, and trust me, this aromatic miso ramen is the culinary hug you never knew you needed! 🍜✨ With a symphony of flavors featuring fresh ginger, shiitake mushrooms, and those perfect soft-boiled eggs, this recipe will transform your kitchen into your very own ramen haven. Let’s dive in and slurp our way to comfort food bliss!

There’s something extremely soothing about a bowl of hot miso ramen. With broth made from chicken or vegetables, combined with fresh ginger and the deepest of garlic, the flavor is so much more than outstanding.

I love how white miso paste enriches the already-deep broth, while sesame oil and soy sauce pump in more umami. Then, topped with the dish’s signature shiitake mushrooms and firm-textured tofu, the whole thing balances loads of protein and nutrients.

My favorite part, though, is finishing the bowl with a sprinkle of green onions and a soft-boiled egg, for a hit of texture and richness.

Miso Ramen Recipe Ingredients

• Miso Paste: Rich in umami flavor, provides probiotics, and boosts gut health.
• Ramen Noodles: Main carbohydrate source, providing energy and a satisfying texture.
• Tofu: Excellent source of plant-based protein and contains calcium and iron.
• Sesame Oil: Adds nutty aroma and contains healthy fats and antioxidants.
• Shiitake Mushrooms: Enhance umami profile; contain fiber and B vitamins.
• Soft-Boiled Eggs: Offer protein, healthy fats, and essential vitamins like B12.
• Green Onions: Freshens the dish; rich in vitamins A and C.
• Nori Sheets: Seaweed rich in iodine and offers a savory, salty flavor.

Miso Ramen Recipe Ingredient Quantities

• 4 cups chicken or vegetable broth
• 2 cups water
• 2 tablespoons sesame oil
• 4 tablespoons white miso paste
• 2 tablespoons soy sauce
• 1 tablespoon grated fresh ginger
• 2 garlic cloves, minced
• 1 tablespoon mirin
• 200g fresh ramen noodles
• 2 green onions, thinly sliced
• 2 soft-boiled eggs, halved
• 1 cup napa cabbage, thinly sliced
• 1 cup shiitake mushrooms, sliced
• 100g firm tofu, cubed
• 1 tablespoon toasted sesame seeds
• Chili oil or chili paste (optional, to taste)
• Nori sheets, cut into strips for garnish

How to Make this Miso Ramen Recipe

1. In a sizable saucepan over medium heat, pour in sesame oil. Once hot, add in the aromatics—garlic and ginger—sautéing them for about 1 minute until they’re fragrant.

2. Add the chicken or vegetable broth and 2 cups of water, using a gentle stir to mix everything together. Slowly bring to a simmer.

3. Incorporate the white miso paste, soy sauce, and mirin. Use a whisk to blend until the miso paste is completely integrated into the broth.

4. Lower the heat to low and gently simmer for approximately five minutes, allowing the flavors to meld.

5. At the same time, prepare the fresh ramen noodles by following the instructions provided in the package. Once they are ready, drain the noodles and place them to the side.

6. In another pan, cook the shiitake mushrooms and cubed tofu in medium heat. When done, the mushrooms should be tender and the tofu lightly browned.

7. Include the napa cabbage in the simmering broth and allow it to wilt for just about 2 minutes.

8. Separate the ramen noodles in the bowls. Pour the piping hot miso broth over each serving.

9. To each bowl, add sautéed mushrooms, tofu, soft-boiled eggs cut in half, and green onions sliced thin. For serving, that’s how you top the bowls.

10. Top with toasted sesame seeds, chili oil or paste (if using), and nori strips. Serve as soon as possible and enjoy!

Miso Ramen Recipe Equipment Needed

1. Sizable saucepan
2. Whisk
3. Large spoon or spatula
4. Knife
5. Cutting board
6. Grater (for ginger)
7. Saucepan or pot (for noodles)
8. Strainer or colander (for draining noodles)
9. Frying pan or skillet
10. Bowls for serving
11. Measuring spoons
12. Measuring cups

FAQ

• What can I use as a substitute for ramen noodles?If ramen noodles are unavailable, you can use soba or udon noodles as a substitute.
• How can I make the ramen vegetarian or vegan?Vegetable broth should be used, and instead of eggs, more tofu or your preferred plant-based protein can be used to replace them.
• Can I make the broth in advance?The broth can be made in advance, a day ahead even, and kept in the fridge. It just needs reheating before serving.
• What is the purpose of mirin in this recipe?Sweet and rich broths are not broths at all, at least according to the traditional definition of broth. Broth is defined as an unctuous liquid produced by simmering meat, fish, or vegetables and their seasonings in water, with the end result being a nutritious and delicious base for soups. But ask any self-respecting ramen maker, and they will tell you that the base for a good bowl of ramen is not called broth. It’s called tare. And the word translates most closely to seasoning.
• How do I make the eggs soft-boiled?Cook the eggs for 6–7 minutes, then plunge them into ice water to arrest further cooking and hold the yolks soft.
• Can I add other toppings?Definitely! You can add corn, bamboo shoots, or your preferred proteins such as chicken or pork.
• Is there a gluten-free option?Utilize soy sauce that is free from gluten and swap out ramen noodles for a gluten-free noodle alternative such as rice noodles.

Miso Ramen Recipe Substitutions and Variations

For the chicken or vegetable broth, substitute with mushroom broth for a deeper umami flavor.
If necessary, substitute peanut oil for sesame oil, but be aware that the flavor will differ.
Use chickpea miso paste instead of white miso paste for a different twist.
If you don’t have mirin on hand, you can use a small amount of rice vinegar with a sprinkle of sugar instead.
Use udon noodles in place of fresh ramen noodles for a thicker texture.

Pro Tips

1. Aromatics Enhancement For an even deeper flavor, consider adding a small piece of kombu (dried kelp) to the broth while simmering. Remove it before adding the miso paste. Kombu complements the umami profile of the miso.

2. Miso Paste Efficiency To avoid clumping, dissolve the miso paste with a small amount of warm broth in a separate bowl before incorporating it into the main pot. This ensures a smooth and even distribution.

3. Perfect Soft-Boiled Eggs For consistent results, boil the eggs for exactly 6 minutes before placing them in an ice bath. This will give you a perfectly set white and slightly runny yolk every time.

4. Tofu Crispy Texture For a more textured bite, consider pressing the tofu between paper towels to remove excess moisture before cubing and sautéing it. This allows it to brown and crisp up better.

5. Ramen Noodles Refresh To prevent ramen noodles from becoming too sticky, rinse them in cold water immediately after boiling. This stops the cooking process and helps maintain their chewy texture.