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!
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
- 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
- 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 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
- 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, hard-boiled eggs, bamboo shoots, corn, spinach and bean sprouts among 4 large serving bowls.
Make the Miso Soup
- 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 stores. Tip: 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.
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.
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.
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.)
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.
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
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.
Did you try this recipe? Please leave a star rating in the recipe card below and leave a review in the comment section! I always appreciate your feedback and I know other readers do, too!
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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 And the ramen looks good.
It looks very attractive to me, I have to cook it once by myself.
All my family loved it.Thx for the option.
Looks like those eggs were boiled for half an hour
They are simmered, not boiled. And yes, it’s supposed to cook that long. That’s the style of egg that’s in traditional Japanese (and also Chinese) recipes.
If you want a different type of egg, then make hard boiled or soft boiled eggs. That’s up to you.
Excellent recipe. Easy to follow and easy to make. I look forward to trying more from your site.
I ordered miso at a restaurant in st Louis, the egg was lightly poached so that it broke up when stirring the soup. Delicious
i loveeeeeeeeeeee it
My mother is full blooded Japanese and this is spot on! Awesome recipe! Packaged ramen is no comparison! Love……
Thank you so much Linda! -jaden
I also use white Miso to make delicious salad dressing as well.
Super easy recipe – I love the shortcuts. Keeper!
This is an amazing recipe! Love the dashi. I have been making the pork stock and then just adding the dashi packet and miso to that without any additional water. It makes a really flavorful broth, but I just realized reading the comments that I should have been making the dashi with water and then mixing with pork broth – LOL! No matter – it’s delicious. Thanks for sharing! I have been cooking pork tenderloin in a teriyaki sauce in the slow cooker, then shredding that to use as my protein for the ramen- my family loves it. Thank you – this recipe is on rotation once a week at my house — all my picky people love it because they can make their own bowls!
Thank you so much Sarah!!!
Made this tonight, our first time making ramen, and it was amazing! Tweaked it a little bit to fit what I had on hand. Used chicken stock, despite the suggestion not to, I just cut it so it wasn’t full strength and it worked fine for us. Had a bottle of sriracha on hand and that sent it over the top! Every bit as good as the best ramen house in town! Looking forward to playing more with the toppings! Thanks for the great recipe and post.
Literally don’t throw those seasoning packets away I know that they are bad for you but I use them and rubs for steaks but then I make my own broth for ramen
Literally don’t throw those seasoning packets away I know that they are bad for you but I use them and rubs for steaks but then I make my own broth for ramen
Hi, this is my first time making homemade japanese raman, me and my big sister love japanese culture. We think it’s so cool and unique! Anyway, will everything really heat up when I add hot (boiling?) Water to the ingredients in the cook pot ?
Hi Gabrielle – the noodles and egg are already cooked in a previous step. The only thing that the boiled water is “cooking” is the spinach leaves, cooked bamboo shoots and cooked corn kernals.
I have four cups of dashi (that was dead easy to make). The recipe calls for 8 cups of veggie or pork stock and the dashi granules. When using the home made dashi will I have 12 cups liquid total, or do I replace some of the stock with the dashi?
Mark – it is totally up to you – I like using part dashi, part stock for best flavor. Reserve the remaining homemade dashi and use it for miso soup – the dashi will last in the refrigerator for about a week.
Hi,
If I want to make my own dashi stock, I used the pork stock to make the dashi stock right?
Thank you 🙂
Hi Karyn, Dashi from scratch is traditionally made with bonito flakes and water. If you are using instant dashi, you can just use water + the granules.
If you don’t have dashi at all, substitute with pork stock.
Hey, I have just made the dashi from scratch and without the instant granules. I am just unsure of how I should use it. From the looks of it, the recipe calls for the granules to be used instead of the dashi itself. If I add the stock, soy sauce and dashi instead of the instant granules will it be weakened in flavour?
It should be even better than the granules. Dashi from scratch will be a perfect base for the soup. Remember, the dashi serves as a base for more flavoring – the stock and soy sauce will add dimension.
what do i do with the pork?
The pork broth is used in the recipe. If you’d like to top the ramen with Char-Siu (bbq pork), it’s already cooked, so slice and serve as a topping.
Hi. I’ve been looking for a ramen recipe for it seems like forever – this seems to be it! I’m looking forward to trying it. Bought the instant Dashi without really knowing what to do with it – now I know : ) I have read that to cook Asian noodles properly – you need to boil them, then add a cup of cold water, repeat until done. Is this necessary? Are ramen noodles too thin for this? Thank you again – Also really liked the gluten free kebab recipe.
I have been looking for a good ramen recipe for such a long time. But my only concern was when you are cooking the soup, won’t the corn, eggs, and ramen noodles get cold?
Hi Kasia! Once you pour the boiling hot soup into the bowls, everything will heat up. Plus, I think food is better when not painfully hot!
Awesome recipe,we loved it.Thanks for sharing!
Love a good and simple Ramen recipe. For those who are in a rush, do it the Japanese convenience store “Combini” way. Take your favourite ingredients from the above list, and pick out your favourite instant ramen. I recommend imported Japanese brands over domestic (some Japanese brands have set up operations in North America). Simply add your favourite items as the noodles are boiling depending on the required cook time. This is a Japanese student favourite.
Im trying this recipe tonight…wish me luck, il let you know how it goes!!!
Going to give this a try later. Unfortunately, it’s very hard to find Dashi where I live in Lancaster (a University city with a huge asian population), so fingers crossed not including it wouldn’t make a difference.
Thankyou anyway!
Ramen virgin here – Go easy on me please. I’ve only previously had the packaged noodle with the flavor packet, until last week when I stumbled upon your recipe and decide to give it a try. I want to say it was orgasmic but that’s hardly achieved on your first attempt so let me just say that it was in-credible. I screamed for joy: more, more, more; I was insatiable and my appetite for it has opened up a whole new world of flavors and food choices. I need to pace myself and remember that I have a lifetime to try every option out there. I hope the newness never wears off. I’m in love… thanks.
I just tried the broth and the recipe, it is amazing!
I just watched the movie the ramen girl and was fascinated about the ramen, i love cooking but i didn’t know anything about it (ignorant me :-), i had such a good time reading your article and also got very excited about trying to cook it! thank you!
Nice article, and pictures. Have been on a nearly 30 year search for good ramen noodles and broth since leaving Japan in the mid 80’s. make my own stock but have not invested enough time to make good noodles. I live in a smaller city so fresh is out of the question and the local Asian places do not have the discipline of ramen. Thanks for writing about my all time life time favorite food.
Haters gonna hate…
Just finished eating this. Easy, and very satisfying! I had some leftover pork tenderloin from dinner a few nights ago, so used a bit of that, along with scallions, bean sprouts, hard boiled egg. Stirred in a little chili garlic sauce. Delicious AND healthy! And the noodles really make it filling! Perfect! Thanks for such a great, easy recipe Jaden!
You are wonderful for noticing that.
Made this for my boyfriend tonight. Major success. Thanks!
Thank you so much!
You’re welcome!
That’s what I thought!
Fantastic. I go for the extra two teaspoons of miso every time.
Hey, you were featured on the My Food Here site.
http://www.MyFoodHere.com
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.
How much fresh homemade dashi should you add in place of the instant dashi?
Just replace the instant dashi AND pork or veg broth with fresh dashi.
Ramen looks very good. I also like the shot of the shoot.
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!
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.
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?
Should be just fine!
its like the ramen from naruto shippuden
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!!
tastes yuck
Looks so delicious! I know what I’m having for dinner now~
YUM! I’m a miso ramen addict! Thanks for the dashi shout out! XOXO
That looks delicious!! Thank you for the recipe.
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..:)
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!
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.
Jaden , can homemade chicken broth work for the soup base?
You can, however I would dilute the chicken broth with water – the miso and dashi provide LOTS of flavor (and salt).
You know what part I love the most? The part where you told the photo story. 🙂 As you know, I’m short, too and have the same issue with my 50mm.Grrr!
My second fav. part? Eating the .29 Ramens- sin the spice packet. Ahhh, cheap guilty pleasures!
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.
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. 🙂
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.
Welp, that blows the boil and add a packet of salt stuff I make out of the water!
What a beautiful dish! Love your photos and all these wonderful flavors too!
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 🙂
Don’t we foodies’ take loads of pain just for the perfect shot? Love your story. And of course, ramen noodles 😉
I’ve always wanted to know how to make this. Thanks!
That looks fantastic! Those photos at the end are hilarious. I’m 4’10”, so I feel ya on the being too short to do certain things. 😉
Haha! Funny.
Miso lasts for years in the fridge, as long as you cover it! 🙂
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!
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!
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.
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 🙂 And the ramen looks good.
julie
Thanks for sharing this. I’ve never really cooked with miso and it’s something I want to learn more about.
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?
I’ve never made fresh ramen noodles before, but oooooh how I love fresh handmade ramen noodles