If there’s one dish that captures the heart of Japanese comfort food, it’s miso ramen. Rich, savory, and deeply satisfying, this noodle soup is more than just a meal, it’s a hug in a bowl. Perfect for chilly evenings or when you’re craving something warm and nourishing, miso ramen is the kind of dish that instantly lifts your mood.
At the core of miso ramen is the broth. Made with fermented soybean paste (miso), it has a unique umami flavor that’s both complex and comforting. The broth is often simmered with garlic, ginger, and sometimes a bit of dashi or chicken stock to deepen the flavor. It’s creamy without any dairy, salty without being overpowering, and just the right amount of hearty.
The noodles are another star of the dish. Traditionally, they’re springy and chewy, ideal for slurping. You can use store-bought ramen noodles or fresh ones if you have access to them. Once cooked, they’re nestled into the steaming miso broth and topped with an array of flavorful additions.
Toppings make miso ramen shine. Think soft-boiled eggs with jammy yolks, sautéed mushrooms, corn kernels, bok choy, green onions, nori, and sometimes slices of tender pork or tofu. Each bite offers a different combination of textures and flavors, making every spoonful interesting and enjoyable.
One of the best things about miso ramen is how customizable it is. You can go vegetarian, load it with spicy chili oil, or make it rich with sesame paste. It’s a dish you can make your own, whether you’re keeping it simple or going all out.
Miso ramen pairs beautifully with soft boiled eggs, crispy seaweed, and a side of lightly pickled vegetables, like pickled okra, to balance its rich, savory broth.
Miso ramen is a true weeknight winner or weekend indulgence. It brings warmth, flavor, and a little bit of Japan to your kitchen, no plane ticket required.
Ingredients
- For the broth:
- 4 cups chicken broth
- 2 cups vegetable broth
- 2 tbsp miso paste
- 1 tbsp soy sauce
- 1 tbsp mirin
- 1 tsp sesame oil
- 3 CLOVES garlic minced
- 1 tbsp ginger grated
- 1 onion sliced
- 1 carrot sliced
- 4 dried shiitake mushrooms
- 2 Green onions chopped
- 1 cup bean sprouts
- 2 eggs soft-boiled
- 2 servings ramen noodles
- For the toppings:
- 2 slices roasted pork (chashu)
- Nori seaweed
- sesame seeds
- Green onions sliced
- chili oil optional
Instructions
- In a large pot, combine the chicken broth, vegetable broth, miso paste, soy sauce, mirin, sesame oil, garlic, and ginger. Bring to a simmer over medium heat.
- Add the sliced onion, carrot, and dried shiitake mushrooms to the pot. Simmer for 1-2 hours, until the broth is flavorful and the vegetables are tender.
- While the broth is simmering, prepare the soft-boiled eggs and ramen noodles according to their package instructions.
- Once the broth is ready, strain out the vegetables and mushrooms and return the broth to the pot. Keep warm.
- Divide the cooked ramen noodles between two bowls. Ladle the hot broth over the noodles.
- Top each bowl with roasted pork slices (chashu), nori seaweed, sesame seeds, sliced green onions, bean sprouts, and a drizzle of chili oil (if desired).
- Serve the miso ramen hot and enjoy!
Nutrition
Isn’t ramen usually made with pork bone broth? Why chicken? 🤔
I tried this recipe, but it took way too long. Took me 3 hours and my kids didn’t even eat it. 😒
Honestly, I’ve had better ramen from a packet. This ain’t special. I don’t get the hype.
But maybe you didn’t cook it right? I think the broth is key here. Instant ramen can’t compete with homemade!
I totally disagree! This ramen is way better than packet stuff. It’s all about the fresh ingredients you put in. Give it a try again!
I don’t think miso belongs in ramen. Just saying.
Not enough chili oil! Need more spicy! They forgot to say how much to use on here. Anyway, was okay.
I think chili oil is totally optional. The miso broth is already flavorful! Maybe try adding your own to taste next time.
This recipe is fantastic! The broth was so rich and flavorful, I’m definitely making it again!
I’m so glad you loved the recipe! The broth is really the star here. I usually try to add a bit of chili oil for an extra kick!
Looks yummy, but I don’t think it can be that great. I mean, how can it taste so good with just miso and broth? Maybe if I add some cheese?
Isn’t miso like soy sauce? Why do we need both? I’m confused. But I tried it anyway, it was okay.
Miso ramen is ono! This recipe is easy if you follow the steps. Mahalo!
Broth was nice, but I messed up with the eggs. They turned out hard-boiled! 🙁
Don’t worry, it happens to the best of us! Hard-boiled eggs can still taste good. Just need to work on that timing next time! 😊
This miso ramen recipe is so good! I added some extra chili oil for spice. Yum!