Miso Ramen strikes a beautiful balance between bold flavors and nourishing ingredients. The miso broth is robust yet not overpowering, with layers of depth from garlic, ginger, and optional chili or sesame oil. It’s endlessly customizable—vegetarian or meaty, spicy or mild—and comes together surprisingly quickly at home. This recipe brings restaurant-quality ramen to your kitchen without the need for specialty equipment or hard-to-find ingredients.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Ramen noodles (fresh or dried)
White or red miso paste
Garlic, minced
Ginger, minced
Onion or scallions
Chicken or vegetable broth
Soy sauce
Sesame oil
Neutral oil (for sautéing)
Toppings (choose your favorites):
Soft-boiled eggs
Corn kernels
Bamboo shoots
Sliced green onions
Nori sheets
Bean sprouts
Sautéed mushrooms
Chili oil or togarashi (optional for heat)
Directions
Heat a pot over medium heat and add a small amount of neutral oil.
Sauté garlic, ginger, and chopped onions until fragrant and translucent.
Add the miso paste and stir for 1–2 minutes to toast slightly and deepen the flavor.
Pour in the broth and soy sauce. Bring to a simmer and let it cook for about 10–15 minutes to meld the flavors.
Meanwhile, cook ramen noodles according to package instructions. Drain and set aside.
Prepare your toppings—soft-boil the eggs, sauté mushrooms, and chop vegetables.
Taste and adjust broth with more soy sauce, miso, or sesame oil as desired.
To serve, divide noodles between bowls, ladle hot broth over them, and arrange toppings neatly on top.
Drizzle with chili oil or sprinkle with togarashi if you like it spicy.
Servings and timing
This recipe makes 2–3 servings. Preparation time: 15 minutes Cooking time: 20 minutes Total time: 35 minutes
Variations
Vegetarian/Vegan: Use vegetable broth and tofu, and skip eggs or use vegan alternatives.
Spicy miso ramen: Add chili paste or chili oil directly into the broth for a kick.
Creamy version: Stir in a splash of oat milk, soy milk, or unsweetened plant-based creamer.
Meat lovers: Top with, shredded chicken, or in soy sauce.
Extra umami: Add dried shiitake mushrooms or a bit of kombu to the broth while simmering.
Storage/Reheating
Store the broth and noodles separately in airtight containers in the refrigerator for up to 3 days. To reheat, warm the broth on the stovetop until hot, then add freshly warmed noodles. Avoid storing assembled bowls, as the noodles can become soggy over time. Soft-boiled eggs and toppings can be stored separately and added when ready to serve.
FAQs
What is miso paste?
Miso paste is a fermented soybean paste used in Japanese cuisine. It adds salty, umami-rich depth to soups and sauces.
Can I use any type of miso?
Yes. White (shiro) miso is mild and slightly sweet, while red (aka) miso is stronger and saltier. Use whichever you prefer or a mix of both.
Where can I buy ramen noodles?
You can find ramen noodles in the Asian section of most grocery stores or at Asian markets. Fresh noodles have the best texture, but dried works well too.
Can I make this gluten-free?
Yes, use gluten-free miso, tamari instead of soy sauce, and gluten-free ramen noodles like rice ramen.
How do I make soft-boiled eggs for ramen?
Boil eggs for 6–7 minutes, then place in ice water to stop the cooking. Peel and slice before serving.
What’s the difference between miso ramen and shoyu ramen?
Miso ramen uses miso paste as the base, giving it a rich, slightly creamy texture. Shoyu ramen is soy sauce-based and has a lighter, more savory broth.
Can I make the broth ahead of time?
Absolutely. The broth tastes even better the next day and can be stored in the fridge for 2–3 days.
How do I keep the noodles from getting mushy?
Cook them just until al dente and store them separately from the broth until serving.
Is miso ramen healthy?
Yes, especially when loaded with vegetables and lean proteins. It’s rich in probiotics, low in saturated fat, and customizable to fit your dietary needs.
Conclusion
Miso Ramen is a soul-warming dish that’s both nourishing and packed with flavor. Whether you’re craving a cozy night in or aiming to recreate your favorite ramen shop experience at home, this recipe delivers. With endless topping options and a deeply satisfying broth, it’s a recipe that invites creativity and comfort in every bowl.
Miso Ramen is a cozy and flavorful Japanese noodle soup made with a rich miso-based broth, ramen noodles, and customizable toppings like soft-boiled eggs, vegetables, and mushrooms. It’s perfect for a satisfying, comforting meal at home.
Ingredients
2–3 servings ramen noodles (fresh or dried)
2 tbsp white or red miso paste
2 cloves garlic, minced
1 tbsp ginger, minced
1/2 onion or 2 scallions, chopped
4 cups chicken or vegetable broth
1 tbsp soy sauce (or tamari for gluten-free)
1 tsp sesame oil
1 tbsp neutral oil (for sautéing)
Toppings (choose any):
Soft-boiled eggs
Corn kernels
Bamboo shoots
Sliced green onions
Nori sheets
Bean sprouts
Sautéed mushrooms
Chili oil or togarashi (optional)
Instructions
Heat neutral oil in a pot over medium heat.
Sauté garlic, ginger, and onion/scallions until fragrant and translucent.
Add miso paste and cook for 1–2 minutes, stirring to combine and toast slightly.
Pour in broth and soy sauce. Simmer for 10–15 minutes to develop flavor.
Meanwhile, cook ramen noodles according to package instructions. Drain and set aside.
Prepare desired toppings: soft-boil eggs, sauté mushrooms, chop vegetables, etc.
Taste and adjust the broth with more soy sauce, miso, or sesame oil if needed.
Divide noodles between bowls. Ladle hot broth over them.
Add toppings and garnish. Drizzle with chili oil or sprinkle with togarashi if desired.
Notes
Use vegetable broth and tofu to make it vegetarian or vegan.Don’t store noodles in broth—keep separate to avoid sogginess.Customize toppings based on what’s available—great for fridge clean-out meals.White miso is milder; red miso adds deeper, saltier flavor.Add a splash of plant milk for a creamy twist.
