Description
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.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 1180mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 17g
- Cholesterol: 90mg
