I’ve gotten so many requests for a recipe for miso ramen soup, so I decided to show you the one I published in our Steamy Kitchen Cookbook!

This Miso Ramen Recipe includes a flavorful broth anda mix of toppings such as hard-boiled egg and corn. There truly is nothing like a good bowl of miso ramen to warm your soul and satisfy your cravings, and you can make it in less than 30 minutes!

Miso Ramen Recipe

Why This Miso Ramen Recipe Is So Good

  • Quick and Convenient: This fantastic miso ramen recipe can be whipped up in just 25 minutes, making it a great recipe for those busy weeknights or when you’re craving something delicious, but don’t want to spend a lot of time in the kitchen.
  • Discover the Best Miso: We’re gonna walk you through different varieties of miso, often found at Asian markets or specialty stores. This recipe will help you understand which type of miso brings out the best flavors in your ramen, even if it’s your first time making it!
  • Homemade Dashi Magic: Learn to make dashi from scratch – an essential ingredient of delicious miso ramen. The process is straightforward and adds an authentic touch to your dish.
  • Customize with Favorite Toppings: The best part about this recipe? The toppings, of course! This recipe is wildly customizable and allows you to tailor each bowl to individual tastes.
  • Japanese Cooking From Your Kitchen: This recipe is a gateway to exploring more Asian flavors and techniques, making it not just a meal but an enjoyable cooking experience.

Ingredients

  • Eggs
  • Bean sprouts, bamboo shoots, corn kernels, spinach leaves, green onion
  • Ramen noodles
  • Vegetable broth
  • Dashi 
  • Soy sauce
  • Miso paste

How To Make This Miso Ramen Recipe – Step By Step 

Cook the Egg

  1. Place the whole, un-cracked eggs in a medium pot and fill with water to cover eggs by 1 inch (2.5 cm). Turn the heat to high and when boiling, turn the heat off and let the eggs sit in the hot water for 10 minutes. Promptly use a slotted spoon (keep the hot water in the pot) to remove the eggs, and then peel the egg under cold running water. Slice each egg in half. 

Cook the Vegetables

  1. If using fresh spinach: add the spinach to the hot water in the pot. Let sit for 1 minute. Use slotted spoon (keep hot water in the pot!) to remove spinach. Rinse spinach with cool water. Use hands to squeeze spinach leaves to remove as much water as possible. If using frozen spinach, defrost spinach, then squeeze leaves with hands to remove as much water as possible. 
  2. To briefly cook the bean sprouts, add the bean sprouts to the same hot water in the pot. Let sit for 1 minute. Use slotted spoon to remove bean sprouts. Again, keep the hot water in the pot! 

Cook the Ramen Noodles

  1. Return the same pot of water to a boil. Add the ramen noodles and cook according to package instructions (most ramen noodles only take 3 minutes to cook.) Drain and rinse with cold water to stop the cooking.
  2. Divide the noodles, hard-boiled eggs, bamboo shoots, corn, spinach and bean sprouts among 4 large serving bowls.

Make the Miso Soup

  1. In a large pot, add the broth, instant dashi and soy sauce. Bring to a boil over high heat. Remove from the heat and stir in the miso. Taste the soup and add an additional 1 to 2 tablespoons of miso if you’d like. Ladle soup into each bowl. Top each bowl with green onions.

Dried vs. Fresh Ramen for Miso Ramen Recipe

For this recipe, we’re using dried ramen noodles, though the ones that are fresh are much better. But when it’s 2am, the time when I’m usually craving miso ramen, I’ll take the dried kind. I’ve also been known to rip open one of those 29 cent instant noodles packages and use the noodles from the package, and just chuck the spice pack.

One of my favorite brands of dried ramen noodles is Hime. It’s pretty easy to find (Amazon even sells it!) and one package will last you for many, many meals. Beware: Japanese ramen noodles cook fast because they are thinner than your average Italian dried pasta. It’s a good idea to read package instructions before cooking.

Fresh ramen noodles are harder to come by. You’ll have to go to an Asian market and look in the refrigerated section for them. Fresh ramen is generally sold in bags. If you don’t find them there, the next place to look is in the freezer section. Frozen fresh ramen is just as good. Tip: Do not salt the water! Asian noodles do not need to be cooked in salted water.

My favorite ramen noodles are Sun Noodles. You can find them at some Wegmans grocery storesTip: These noodles cook in just a couple of minutes! For best results, keep track of your time, otherwise, you’ll be left with a mushy mess.

dried noodles for miso ramen recipe

fresh noodles

 

My Favorite Miso 

There are many different types of miso paste that you can use for this miso ramen recipe. I like to lump them into 3 different categories: White, Yellow and Red.

  • White miso (shiro) is made from fermented soybeans and rice. It’s the mildest and sweetest miso.
  • Yellow miso (shinsu)  is made from fermented soybeans and barley. It’s fermented longer than white miso, and is saltier.
  • Red miso (aka) is made from fermented soybeans and most often, barley. It is the most salty, strong tasting miso.

White miso paste, or shiro miso is my favorite. It’s lighter and less salty than the other kinds of miso. I love the delicate flavor! We use this for our Miso Salmon recipe. I find that the red miso paste is too strong for my palate.

Not only do I use white miso for making Japanese style noodle soups, but if I’m making any kind of soup that needs a kick of flavor, I’ll stir in a big tablespoon of miso paste, which is a natural umami-master. It will add a savory, salty, slightly sweet flavor boost to anything! (Pssst….I even add it to mashed potatoes!)

Miso paste keeps for about 6 months in the refrigerator. Sometimes, the miso will come in a plastic bag (like above), and other times, it will come in a plastic tub. If you buy it in a plastic bag, squeeze out the miso into a plastic container with tight-fitting lid.

Use a spoon to spread out miso evenly and compactly. Cut a piece of parchment paper (or use plastic wrap) to cover the miso directly. This will prevent the top layer from drying out. Cover and refrigerate.

Miso for Miso Ramen Recipe

Dashi for Miso Ramen

For the best miso ramen, you’ll want to use instant dashi, which like sand-colored tiny granules. Dashi is Japanese bonito fish stock. Don’t be intimidated if you’ve never used dashi – there’s absolutely NO fishy taste at all. In fact, if you like miso soup, you like dashi, because all miso soup is made with a dashi broth. And there’s no shame in using instant dashi granules! It’s fast, easy and stores in the pantry for up to a year.

Dashi for Miso Ramen Recipe

Making Dashi From Scratch

You can make your own dashi from scratch from dried bonito shavings and seaweed. I’ll show you step by step how to make dashi from scratch in this Miso Soup recipe (and also you’ll learn how to make miso soup in 4 different ways…1 minute, 3 minute, 4 minute and 20 minute versions.)

kombu

Toppings for Miso Ramen Recipe

Raid your refrigerator, freezer and pantry for topping ideas!

  • Fresh spinach – blanch, then squeeze all of the water out.
  • Frozen spinach – defrost, then squeeze all of the water out.
  • Corn – canned, fresh or frozen
  • Green onions – chopped
  • Bamboo shoots – Canned or fresh
  • Dried seaweed
  • Tofu – drained and cubed
  • Snow peas – blanched
  • Barbeque cha-siu pork
  • Enoki or shiitake mushrooms
  • Sliced Japanese fish cakes
  • Fresh bean sprouts
  • Small pat of butter (Miso ramen joints often offer a pat of butter on top of the ramen. When ready to eat, use your spoon to mix in and melt the butter. The butter offers a rich flavor to the soup.)

Top Tips For This Miso Ramen Recipe

  • You can make your own dashi from scratch from dried bonito flakes and seaweed.
  • Use hands to squeeze spinach leaves to remove as much water as possible.
  • If using frozen spinach, defrost spinach, then squeeze leaves with hands to remove as much water as possible. 
  • When cooking the noodles, do not salt the water! Asian noodles do not need to be cooked in salted water.

Yummy Miso Ramen

Check Out These Other Great Ramen Recipes

Have you tried this Miso Ramen recipe? Feel free to leave a star rating and I’d love to hear from you in the comments below!

Miso Ramen Recipe

Miso Ramen Recipe

Miso and dashi are both gluten free (though please double check the label of whatever you purchase). Instant dashi does contain MSG, so if you're concerned about that, make the dashi from scratch or leave it out entirely and add in an additional teaspoon or so of soy sauce. For the broth, use pork-based or vegetable broth. Chicken and beef are too strong in flavor for this soup. I've only listed a few toppings for Miso Ramen. Feel free to use any combination of toppings that I've listed earlier in this post.
4.38 from 8 votes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Japanese
Servings 4 people
Calories 469 kcal

Ingredients
  

  • 4 eggs
  • 1 cup fresh bean sprouts
  • 10 oz dried ramen noodles
  • 1/2 cup sliced bamboo shoots canned
  • 1/2 cup corn kernels fresh, frozen or canned
  • 1/3 cup spinach leaves fresh or frozen
  • 8 cups vegetable broth
  • 2 teaspoons instant dashi granules
  • 1 tablespoon soy sauce or to taste
  • 4 tablespoons miso paste
  • 1 green onion finely chopped

Instructions
 

Cook the egg

  • Place the whole, un-cracked eggs in a medium pot and fill with water to cover eggs by 1 inch (2.5 cm). Turn the heat to high and when boiling, turn the heat off and let the eggs sit in the hot water for 10 minutes. Promptly use a slotted spoon (keep the hot water in the pot) to remove the eggs and peel the egg under cold running water. Slice each egg in half. 

Cook the vegetables

  • If using fresh spinach: add the spinach to the hot water in the pot. Let sit for 1 minute. Use slotted spoon (keep hot water in the pot!) to remove spinach. Rinse spinach with cool water. Use hands to squeeze spinach leaves to remove as much water as possible. If using frozen spinach, defrost spinach, then squeeze leaves with hands to remove as much water as possible. 
  • To briefly cook the bean sprouts, add the bean sprouts to the same hot water in pot. Let sit for 1 minute. Use slotted spoon to remove bean sprouts. Again, keep the hot water in the pot! 

Cook the ramen noodles

  • Return the same pot of water to a boil. Add the ramen noodles and cook according to package instructions (most ramen noodles only take 3 minutes to cook.) Drain and rinse with cold water to stop the cooking.
  • Divide the noodles, hardboiled eggs, bamboo shoots, corn, spinach and bean sprouts among 4 large serving bowls.

Make the miso soup

  • In a large pot, add the stock, instant dashi and soy sauce. Bring to a boil over high heat. Remove from the heat and stir in the miso. Taste the soup and add an additional 1 to 2 tablespoons of miso if you’d like. Ladle soup into each bowl. Top each bowl with green onions.

Nutrition

Calories: 469kcalCarbohydrates: 63gProtein: 18gFat: 16gSaturated Fat: 7gCholesterol: 163mgSodium: 4323mgPotassium: 367mgFiber: 4gSugar: 9gVitamin A: 1520IUVitamin C: 8.9mgCalcium: 62mgIron: 4.9mg
Tried this recipe?Let us know how it was!