Miso ramen originated in the northernmost island of Japan, Hokkaido. The soup is a hearty, full-flavored chicken or pork broth mixed with miso paste. I lived in Hokkaido, Japan for half a summer as a high school exchange student, and remember my host-family serving miso ramen for lunch at least once a week.
The toppings were always different – bits of leftovers from previous meals, medium-boiled egg, seaweed, fish cake, bamboo shoots, corn, pickled vegetables and sometimes chashu (roasted pork). An unusual topping that is popular for miso ramen is a pat of butter to add richness to the broth, but I tend to leave that out.
This is the third and final recipe I’ve developed for Nissin, Japan’s most popular ramen company. The previous recipes were Kimchi Ramen and Noodle Soup with Baby Bok Choy and Crispy Shallots. Nissin RAOH (“King of Ramen” in Japanese) is a very high-quality ramen package that includes air-dried (not fried) noodles – which means 2 grams of fat vs. 13 grams of cheap instant noodles.
We’re customizing Nissin RAOH’s Miso Ramen flavor to create a 15-Minute Miso Ramen recipe, just as good as popular ramen joints in Japan and America.
15 Minute Miso Ramen Recipe
Our recipe is a shortcut to enhance the any flavor of packaged ramen – don’t limit yourself to just one flavor! We’re adding fresh ingredients to the ramen to create a restaurant-worthy meal.
Use any or all:
- Nori (seaweed)
- Corn (canned is fine)
- Japanese fishcake (find in Asian markets)
- medium or hard boiled egg
- Green onion
- Bamboo shoots (canned is fine)
More Nissin RAOH Ramen Recipes
Come see what my friends and I have been cooking up with Nissin RAOH Ramen:
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15 Minute Miso Ramen Recipe
2 tablespoons soy sauce
1/2 teaspoon sugar
1/4 cup sliced bamboo shoots
1 package miso ramen (I prefer Nissin RAOH)
1 handful fresh baby spinach leaves
3 slices Japanese fish cake (kamaboko)
3 tablespoons canned corn
1 stalk green onion, sliced or chopped
2 pieces roasted seaweed (nori)
1. In a small saucepan, add 1-inch of water. Place steamer basket inside the pan and bring water to a boil. Add the egg to the steamer basket, cover with lid and set timer for 8 minutes.
2. In meantime, in a small bowl, stir the soy sauce and sugar together. Add in the bamboo shoots and mix well. Set aside.
3. Empty the ramen soup seasoning package contents to a serving bowl.
4. Bring another saucepan with 2 cups of water to a boil. Add in the dried noodles and cook for 4 minutes. When noodles are just about ready, add in the spinach leaves and stir. The spinach only takes a few seconds to cook. Ladle in the hot water from the saucepan into the serving bowl with soup seasoning. Stir well to dissolve the soup seasoning. Use chopsticks to add in the cooked noodles and spinach to the bowl.
5. When the egg is done cooking, drain and rinse egg with cool water. Peel egg and slice in half. Serve miso ramen with egg, bamboo shoots, fish cake, corn, green onion and seaweed.