Miso Ramen Recipe
In this Miso Ramen Recipe, you’ll learn:
- To make this recipe in 25 minutes!
- The best type of miso to use
- Instant dashi vs. made from scratch dashi
- Miso ramen topping ideas
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 Recipe that I’ve decided to post this recipe that appears in the Steamy Kitchen Cookbook.
There are 4 components to this Miso Ramen Recipe: ramen noodles, miso base, dashi soup, and toppings.
Dried vs. Fresh Ramen for Miso Ramen Recipe
These are dried ramen noodles, though the ones that are fresh are much better. But at 2am, which is usually when I’m craving miso ramen, 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.
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 many, many meals. Beware: Japanese ramen noodles fast, because they are thinner than your average Italian dried pasta. Read package instructions.
Fresh ramen noodles are harder to come by. You’ll have to go to an Asian market. Look in the refrigerated section. You can find fresh ramen sold in bags. 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 brand is Sun Noodles. You can find them at some Wegmans Supermarkets. Tip: These noodles cook in just a couple of minutes! Keep track of your time, otherwise, you’ll be left with a mushy mess.
My Favorite Miso
There are many different types of miso paste that you can use for this miso ramen recipe. You can 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, 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 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.
Dashi for Miso Ramen
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. There’s no shame in using instant dashi! It’s fast, easy and stores in pantry for up to a year.
Of course, dashi made from scratch is better!
You can make your own dashi from scratch from dried bonito shavings and seaweed – I show you step by step how to make dashi from scratch in the Miso Soup recipe (you’ll learn how to make Miso Soup in 4 different ways…1 minute, 3 minute, 4 minute and 20 minute versions.
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.)
- 4 eggs
- 1 cup bean sprouts
- 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
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.
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!
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.
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.