Why You’ll Love Miso Ramen Recipe
This miso ramen is fast, flavorful, and simple to prepare with everyday ingredients. The miso tare gives the broth a deep umami taste, while the garlic, ginger, mirin, and sake add balance and complexity. Tender noodles, crunchy vegetables, and optional ramen eggs make each bowl hearty and satisfying. It is also easy to customize with extra vegetables, protein, or spice depending on your taste.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup Napa cabbage, shredded or finely chopped
1/3 cup carrots, peeled and cut into thin strips
1 tablespoon vegetable oil
2 cloves garlic, minced
3 scallions, finely chopped
2 packages dry or fresh ramen noodles, or egg noodles
4 cups low sodium chicken stock
2 ramen eggs (optional)
1/2 teaspoon soy sauce
1 teaspoon ginger, peeled and grated
1/4 cup white miso paste or awase miso paste
1 tablespoon cooking sake
2 tablespoons mirin
1/2 teaspoon sesame oil
Directions
In a small bowl, mix the miso paste, soy sauce, grated ginger, cooking sake, mirin, and sesame oil to make the miso tare. Set it aside.
In a medium pot over medium heat, warm the chicken stock until it is very hot and almost boiling.
In a separate pot, bring about 6 cups of water to a boil for the noodles.
Heat the vegetable oil in a medium pan over high heat. Add the minced garlic and cook for about 1 minute until fragrant.
Add the Napa cabbage and carrots to the pan. Cook for about 2 minutes, stirring often, until the carrots are tender but still slightly crisp. Remove from the heat and set aside.
Once the water is boiling, cook the ramen noodles according to the package instructions, usually about 3 minutes. Drain well.
Divide the miso tare evenly between 2 serving bowls.
Pour the hot chicken stock into each bowl and stir well so the miso mixture dissolves into the broth.
Divide the cooked noodles between the bowls.
Top with scallions, cooked cabbage and carrots, and ramen eggs if using. Serve immediately while hot.
Servings and timing
This recipe makes 2 servings.
Prep and cook time together take about 20 minutes, making it a quick meal for busy days.
Variations
You can switch the chicken stock for vegetable stock to make the ramen vegetarian, as long as you also skip the ramen eggs or use vegetarian toppings.
For added protein, top the bowls with shredded chicken, tofu, ground pork, or sliced beef.
To make it spicier, stir chili oil, sriracha, or a spoonful of spicy miso into the broth.
You can add more vegetables such as mushrooms, spinach, corn, bean sprouts, or bok choy for extra texture and flavor.
Fresh ramen noodles will give a slightly different texture, but dry ramen or egg noodles work well too.
Storage/Reheating
For the best texture, store the broth, noodles, and toppings separately. This keeps the noodles from soaking up too much liquid and becoming too soft.
The broth can be refrigerated in an airtight container for up to 3 days. The cooked vegetables can also be stored in the refrigerator for up to 3 days.
Cooked noodles are best eaten fresh, but they can be refrigerated for up to 1 day if needed.
To reheat, warm the broth gently on the stovetop until hot. Reheat the vegetables briefly in a pan or microwave, then add freshly cooked or reheated noodles and assemble the bowls.
FAQs
What does miso ramen taste like?
Miso ramen has a savory, rich, and slightly sweet flavor with deep umami notes. The broth is fuller and more robust than a simple clear soup.
Can I use red miso instead of white miso?
Yes, you can use red miso, but it will create a stronger and saltier flavor. White miso gives a milder and slightly sweeter taste.
What is awase miso?
Awase miso is a blend of different kinds of miso, often white and red. It gives the broth a balanced flavor that is both rich and mellow.
Can I make this recipe vegetarian?
Yes, replace the chicken stock with vegetable stock and use vegetarian-friendly toppings.
What noodles work best for miso ramen?
Dry ramen noodles, fresh ramen noodles, or egg noodles all work well. Use whichever is easiest for you to find.
Do I have to use ramen eggs?
No, ramen eggs are optional. They add richness and a traditional touch, but the soup is still delicious without them.
Why should I keep the noodles separate from the broth for storage?
Noodles absorb liquid very quickly. Keeping them separate helps prevent them from turning overly soft and soggy.
Can I add meat to this recipe?
Yes, sliced cooked chicken, pork, or beef are great additions. They make the ramen even more filling.
How do I keep miso from clumping in the broth?
Mixing the miso tare in a bowl first and then stirring it into hot stock helps it dissolve smoothly.
Is this recipe good for a quick weeknight meal?
Yes, this recipe is perfect for weeknights because it comes together in about 20 minutes and does not require complicated steps.
Conclusion
Miso ramen is a simple and comforting dish that brings bold flavor to the table in very little time. With its rich broth, tender noodles, and crisp-tender vegetables, it is a satisfying meal that feels cozy and nourishing. Whether you keep it classic or add your own favorite toppings, this recipe is an easy way to enjoy homemade ramen any day of the week.
