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Miso Ramen

This Miso Ramen is packed with flavor and it's the perfect bowl of comfort. Best of all, it's super easy to make at home!
5 from 39 votes
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Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 2 people
Author: Dana Sandonato

Ingredients

Miso Ramen.

  • ¾ lb fresh Ramen noodles or 2 packages of instant Ramen
  • 2 cloves garlic, minced
  • 1 tbsp freshly grated ginger
  • 1 shallot, minced
  • 1 tbsp sesame seeds
  • 1 tbsp sesame oil
  • 1 tsp Chili Bean Sauce/Paste (La Doubanjiang)
  • 3 tbsp miso paste *See notes
  • 1 tbsp sugar
  • 1 tbsp sake
  • 4 cups vegetable broth
  • 1 tsp sea salt
  • ¼ tsp white pepper

Toppings to consider.

  • Fish cakes
  • Soft-boiled egg
  • Sliced scallions
  • Nori (dried seaweed)
  • Radishes
  • Sesame seeds
  • Chili sauce Sriracha or Sambal Oelek
  • Corn
  • Carrots
  • Cooked bok choy Pan-fried, grilled, or steamed

Instructions

  • Heat the sesame oil over medium-high heat in a medium-sized saucepan.
  • Bring the garlic, ginger and shallots to the saucepan and sauté everything until fragrant—about 2 minutes—stirring often.
  • Add the spicy bean paste, miso paste, and sugar to the pot. Stir to combine, then add the sake, vegetable broth, sea salt, and white pepper.
  • Bring the soup to a boil, lower heat to a simmer, and let it go for about 10 minutes. Meanwhile, get your Ramen toppings ready.
  • Cook your noodles as per the instructions on the package, drain, and place them into bowls. Ladle the broth over the noodles, add your toppings, and dig in!

Notes

  1. Miso paste: the darker the color, the more concentrated the flavor. Keep this in mind when adding it to your broth. 
  2. Soft-boiled egg: put an egg into a saucepan filled with water and bring it to a boil. Let the egg cook for 3-5 minutes, depending on how jammy you want it.
  3. Toasted sesame seeds: pop them into a dry pan and let them heat up over medium-low, shaking the pan every 30 seconds or so. When the sesame seeds are fragrant and toasty, they're done. Watch them closely, or they'll burn.
*Adapted from Just One Cookbook