Miso Ramen Recipe

Miso Ramen Recipe

Since last summer when I posted my 15 Minute Udon Miso Soup recipe, I’ve gotten so many requests for a recipe for Miso Ramen that I’ve decided to post this recipe that appears in the Steamy Kitchen Cookbook. Though truthfully, the only part of this recipe that I follow is a) the miso soup base and b) cooking the ramen noodles. All other toppings in my Miso Ramen varies each time I make it depending on what’s in my refrigerator, as most times when I’m craving this dish it’s usually pretty darn close to midnight. Or 2am.

Ramen Noodles

Ramen Noodle for Miso Ramen Recipe

These are dried ramen noodles, though the ones that are fresh are much better. But at 2am, I’ll take the dried kind. I’ve also been known to rip open one of those 29 cent instant ramen noodle packages and use the noodles from the package, throwing away the spice pack. A couple times, as an emergency measure, I even used…..dried spaghetti pasta *covering eyes*

So I guess what I’m saying is, keep a package of dried ramen noodles in your pantry.

The Miso

Miso for Miso Ramen Recipe

White miso, or shiro miso is my favorite. It’s more delicate and less salty than the other kinds of miso. This stuff lasts for 6 months in the refrigerator (just keep it well sealed and preferably in a plastic tub)

Not only do I use it for making Japanese style noodle soups, but if I’m making a whatever-soup that needs a kick of flavor, I’ll stir in a big tablespoon of miso paste, which is a natural umami-master.

The Dashi

Dashi for Miso Ramen Recipe

This is instant dashi, which like sand-colored tiny granueles. 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. All miso soup is made with a dashi base.

This is always in my pantry too. Of course, you can make your own dashi from scratch from dried bonito shavings and seaweed – Fuji Mama shows you how.

The Toppings

Raid your freezer and refrigerator:

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
Bamboo Shoots in Chili Oil – oh yummmm my favorite
Dried seaweed
Tofu – drained and cubed
Snow peas – blanched
Barbeque cha-siu pork
Enoki or shiitake mushrooms
Sliced Japanese fish cakes
Fresh bean sprouts

Yummy Miso Ramen


Miso Ramen Recipe

Servings: 4 Prep Time: 10 minutes Cook Time: 15 minutes
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.


4 eggs
10 oz (285 g) dried ramen noodles
1/2 cup (200 g) fresh or canned bamboo shoots, sliced
1/2 cup (170 g) fresh or canned corn kernels, drained
1/3 cup (80 g) defrosted frozen or fresh spinach
8 cups (2 liters) store-bought or homemade pork or vegetable broth
2 teaspoons instant dashi granules
1 tablespoon soy sauce, or to taste
4 tablespoons fresh miso paste
1 cup (100 g) fresh bean sprouts
1 stalk green onion (scallions), finely chopped
4 teaspoons chili oil (optional)


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 to remove the eggs and peel the egg under cold running water. Slice each egg in half.

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 and spinach among 4 large serving bowls.

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 fresh bean sprouts, green onions and a drizzle of chili oil, if desired.

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Comments 94

  1. Tommy

    Ahh ramen looks/sounds delicious right about now. I need to try this recipe sometime…

    On a sort of related note, any chance you know how to make the fresh stuff?

  2. julie {chefjulieyoon}

    haha. that’s hilarious. I can totally see the entire scene of you trying to take the pictures and falling off your squishy ottoman. You have a nice amount of natural sunlight that comes through your windows πŸ™‚ And the ramen looks good.


  3. Faith

    This looks delicious and (more importantly) doable! I just bought your cookbook and can’t wait to dig into it. And as someone interested in photography I enjoyed hearing the details behind your photos.

  4. Soyon

    Um… I never knew there was fresh ramen. We’ve only eaten the packaged version my whole life…Sapporo and of course the spicy Korean ones. I’ll have to check out the noodle aisle the next time I’m in an Asian mart!

  5. esther

    Miso lasts for years in the fridge, as long as you cover it! πŸ™‚

    I’ve always wanted to make ramen broth from scratch! One day, I will be up for cooking the broth – bones and all. This shortcut looks delicious!

  6. terri

    miso + ramen–what a brilliant combination!

    it’s funny how ingenious you have to be when you’re “vertically challenged.” but if you ever want to feel tall, come and stand next to me πŸ™‚

  7. Jim T

    Really gorgeous shot and really stunning bowl of noodles. I love the little subtle blue on the chopsticks to pair in with the fabric behind. Love the story on how you got your photograph; I’ve done some crazy yoga moves to get some great shots as well.

  8. Jen da Purse Ho

    mmm. can’t wait to try this. i feel your short pain. i’m only 5′ and i have a stool/ladder for everything. many times i’m still too short w/ those items helping me. that’s when the bf has to help me with things. he mocks me every single time i ask him too. grrr. πŸ™‚

  9. Mary Lou

    Jade, you always make me hungry! Love your recipes. I had studio photography in college so your photo shoot descriptions make me chuckle…never try photographing food without a tripod. I have to try one of your glazes for my ham next week the blackberry one was delicious.

  10. sara

    I *love* when you post your “studio” photos and stories!!! My favorite spot to shoot is on the dining table bench next to a window. Which requires me to squish myself into the 12″ gap between the bench and the wall, on the floor. It’s kind of the opposite of convenient, lol.

  11. The Chocolate Covered Kitchen

    Thank you for the photo info! I, too, have a shaky hand and am way too short for those gorgeous overhead shots and end up standing on wobbly chairs or tottering on stilettos like some drunken floozy! Will pick up a tripod (something over thirty, but way under five hundred for now!) and foam board and try snapping away — before the cat rushes in and gobbles up my portrait!

  12. Callie

    Great post! Ramen is my latest obsession, so this is perfect. We use the same brand of dashi! One day I will get around to making my own..:)

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  17. Shira

    While skimming my freezer for dinner ideas after coming home from vaca to an empty fridge, I did a quick search for soup ideas using leftover broth (I had a tub of chicken broth lefover from my matzoball soup months ago). I came across your recipe and tried it tonigt and am SO glad I did! It came out delicious!! I’ve never made homemade ramen and I found it even more satisfying to throw in whatever veggies you want, since I find ramen restaurants are usually more sparing with the veggies (whereas i am not) only issue I had was I couldn’t find the dasha granuals and didn’t have time to go out of my way to an Asian food store, but despite that, I don’t notice anything lacking- the miso added such a savory delicate flavor. Thank you!!

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  19. Aaron

    A quick question-how would substituting some ingredients work out? Specifically, I’m thinking about taking out the corn and spinach and replacing it with barbecued pork, stew beef(maybe), and seaweed; would your recipe work well with those substitutions or would I need to change other things around too?

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  21. Susanna

    Made this tonight, was delicious! Loved the miso flavor with the noodles. Thank you for a great, quick recipe! This will definitely be on our list of go-to dinners.

  22. Denis McGilvray

    I had been wanting to make ramen for some time and found your recipe through a web search. It was super delicious and really quite simple! Thank you. I did make the dashi from scratch using the La Fuji Mama recipe – so easy. You can make endless variations of this and it will certainly become a staple around our house. Cheers!

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  27. palinode

    I tried out your recipe and really enjoyed it – especially with some wakame. I find that some miso doesn’t mix very well no matter how much I stir it, especially when it’s cold out of the fridge. To solve the problem, I often reserve some of the soy sauce to make a slurry (mmm, slurry) before I add it to the broth.

    And I have to add: instant dashi granules are awesome when you don’t feel like making the fresh stuff. It’s actually easier to control the intensity of the dashi flavour with the granules.

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