Easy Miso Ramen Recipe
This Miso ramen recipe gets its signature flavor from miso, a thick, fermented soybean paste that forms the base of the soup’s seasoning, or tare. The result is a broth that’s rich, opaque, nutty, and deeply savory.
Servings: 2 bowls
Ingredients
- 8 oz ramen noodles
- 2 tablespoons avocado or light olive oil
- 2 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1 bunch scallions (green onions) White parts for the broth, green parts for garnish.
- 3 oz shiitake mushrooms (optional) Sliced
- 1 tablespoon sesame seeds *See notes
- 32 oz reduced sodium chicken bone broth
- 3 tablespoon awase miso paste (mixed miso) *See notes
- 1 tablespoon mirin
- 1 tablespoon low-sodium soy sauce
- ¼ teaspoons white pepper
- 1 tablespoon toasted sesame oil divided
Teriyaki Chicken (Optional)
- 2 boneless, skinless chicken thighs
- sea salt and cracked black pepper
- 2 tablespoons teriyaki glaze
- Sesame seeds, for garnish
See notes for topping suggestions
Instructions
- Preheat the oven: If you’re including the teriyaki chicken, preheat the oven to 400ºF. Remove the thighs from the fridge to come to room temperature.
- Toast the sesame seeds: Transfer the sesame seeds to a small, dry pan (no oil) and heat over medium-low heat. The seeds will toast as the pan warms, so watch them closely and shake the pan occasionally. Once the seeds smell nutty and start to turn golden, remove them from the heat.
- Grind the sesame seeds: If using a mortar and pestle, transfer the seeds to the mortar and crush them, leaving about 1/4 of the seeds whole for some texture.If you don't have a mortar and pestle, let the seeds cool, then place them into a plastic sandwich bag. Roll over them with a rolling pin, pressing down firmly, until mostly crushed. Set them aside.
- Blend the Miso Broth: In a small mixing bowl, whisk together the miso paste, mirin, soy sauce, and bone broth until the miso is fully incorporated; set aside.
- Sauté the Aromatics: In a large saucepan, heat the avocado oil over medium heat. Add the grated ginger and the sliced white parts of the scallions. Simmer for 1 minute, until softened and fragrant. Add the grated garlic and simmer for another 30 seconds.
- Add the Liquids: Gently pour the miso broth into the saucepan, and give everything a good stir. Bring the broth to a simmer over medium heat, then decrease the heat to low to let the broth simmer gently for 10 minutes.
- Prep and Bake the Chicken: Place the chicken thighs into a mixing bowl and drizzle them with avocado oil; season with salt and pepper. Toss to coat, then place them onto a baking dish and into the oven for 18-25 minutes, or until the internal temperature reaches 160ºF with a meat thermometer. Once cooked, remove them from the oven and brush a generous amount of teriyaki sauce over each portion. Garnish with sesame seeds if you feel like it.
- Prep the noodles: Cook the noodles separately as per the directions on the package. Drain them well and place them into bowls. Drizzle each portion with a bit of sesame oil and toss. This adds flavor and prevents the noodles from sticking together as they wait.
- Build the bowls: Ladle the miso broth over the noodles, stir in a bit of white pepper, a drizzle of toasted sesame oil, to taste, and top with whatever protein, veggies, and extra garnishes you like.Check out my topping suggestions in the notes below.
Notes
Miso paste: The darker the color, the more concentrated the flavor. Keep this in mind when adding it to your broth.
Soft-boiled egg: Put an egg in a saucepan of water and bring it to a boil. Let the egg cook for 3-5 minutes, depending on how jammy you want it.
Sesame seeds: To save time, instead of toasting and grinding the sesame seeds yourself, you can mix 1 tablespoon of tahini into the broth.
Ramen topping ideas: Julienned carrots, steamed or seared baby bok choy, corn, bean sprouts, leafy greens, kimchi, edamame, jammy egg, narutomaki, furikake rice seasoning, hot sauce, etc.
*Adapted from Just One Cookbook
