Miso Ramen

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For the broth:
- 4 cups chicken broth
- 2 cups vegetable broth
- 2 tablespoons miso paste
- 1 tablespoon soy sauce
- 1 tablespoon mirin
- 1 teaspoon sesame oil
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 onion, sliced
- 1 carrot, sliced
- 4 dried shiitake mushrooms
- 2 green onions, chopped
- 1 cup bean sprouts
- 2 soft-boiled eggs
- 2 servings ramen noodles
For the toppings:
- 2 slices roasted pork (chashu)
- Nori seaweed
- Sesame seeds
- Sliced green onions
- Chili oil (optional)


1.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.
2.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.
3.While the broth is simmering, prepare the soft-boiled eggs and ramen noodles according to their package instructions.
4.Once the broth is ready, strain out the vegetables and mushrooms and return the broth to the pot. Keep warm.
5.Divide the cooked ramen noodles between two bowls. Ladle the hot broth over the noodles.
6.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).
7.Serve the miso ramen hot and enjoy!

Learn how to make a delicious and comforting Japanese noodle soup called Miso Ramen. This recipe combines flavorful miso broth with tender noodles and various toppings.

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