Miso Ramen
User Reviews
4.8
988 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
2
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Calories
433 kcal
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Course
Main Course, Soup
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Cuisine
Japanese
Miso Ramen
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Miso Ramen combines a savory broth made with garlic, ginger, shallot, toasted sesame, and ground pork with ramen noodles and assorted toppings. The broth is enriched with miso paste and sake, imparting a deep umami flavor balanced by a subtle sweetness from sugar. Optional toppings like braised pork belly, ramen eggs, bean sprouts, corn, nori, and scallions allow for customization of texture and taste.
Description
The Miso Ramen recipe centers on its hearty soup broth made with aromatic garlic, ginger, shallot, and toasted sesame seeds infused into sesame oil. Ground pork and doubanjiang add richness and a mild spice, while miso paste contributes depth and umami. The broth is simmered with chicken stock, sake, and seasoning, creating a balanced and comforting flavor base.
Cooked ramen noodles are added to the soup and complemented by optional toppings such as chashu pork belly, ramen eggs seasoned in advance, blanched or spicy bean sprouts, sweet corn, sheets of nori, and fresh green onions. These toppings add layers of flavor, texture, and visual appeal.
Assembling the ramen involves preparing toppings a day ahead when necessary. Serving suggestions include garnishing with chili oil, pickled ginger, and a sprinkle of white pepper to adjust heat and brightness. This recipe offers a rich, layered bowl of ramen that can be tailored to various dietary needs by substituting ingredients as noted.
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Ingredients
For the Soup Broth
- 2 cloves garlic
- ½ tsp ginger (grated)
- 1 shallot
- 1 Tbsp white sesame seeds toasted
- 1 Tbsp sesame oil toasted
- ¼ lb ground pork (use meat alternatives or chopped mushrooms for vegan/vegetarian)
- 1 tsp doubanjiang use the spicy or non-spicy type or gluten-free doubanjiang, spicy chili bean paste
- 3 Tbsp miso paste most types will work except Saikyo and Hatcho varieties; each type will create a slightly different broth flavor
- 1 Tbsp sugar
- 1 Tbsp sake
- 4 cups chicken stock use vegetable stock for vegan/vegetarian, or broth
- 1 tsp kosher salt to taste, Diamond Crystal brand
- ¼ tsp white pepper powder
For the Ramen Noodles
- 2 ervings ramen noodles 10-12 oz (283-340 g) fresh noodles or 6.3 oz (180 g) dry ramen noodles; for gluten-free, use GF ramen noodles, fresh
For the Toppings (optional)
- pork belly make my Chashu at least a day in advance or buy it premade at a Japanese market; skip for vegan/vegetarian, Japanese braised style called Chashu, homemade
- Spicy Bean Sprout Salad (or blanched bean sprouts)
- egg make my Ramen Eggs at least a day in advance; skip for vegan; slice in half lengthwise to serve, Ramen style seasoned, called Ajitsuke Tamago
- corn drained, frozen or canned
- nori cut a sheet into quarters, dried laver seaweed
- green onion chopped, or scallion
- green onions julienned, called Shiraga Negi
For the Condiments (optional)
- Chili oil make my Homemade La-yu, Japanese style la-yu
- pickled red ginger aka beni shoga or kizami beni shoga
- white pepper powder
Instructions
Before You Start...
- Prepare the ramen toppings ahead of time—a day in advance for the Homemade Chashu (Japanese Braised Pork Belly) and Ramen Egg (Ajitsuke Tamago)—so they‘re ready to serve with your piping-hot bowl of ramen.
- For toppings, I add chashu, ramen egg, blanched bean sprouts (or Spicy Bean Sprout Salad), frozen or canned corn, Shiraga Negi (julienned long green onions), chopped green onion/scallion, and a sheet of nori (dried laver seaweed). You can find their recipes in the hyperlinks. For the optional condiments, prepare a bottle of la-yu (Japanese chili oil), pickled red ginger (beni shoga or kizami beni shoga), and some white pepper powder on the table.
To Prepare the Ingredients
- Gather all the ingredients.
- Mince or press 2 cloves garlic (I use a garlic press) and add to a small plate. Then, grate the ginger (I use a ceramic grater) and add ½ tsp ginger (grated) to the plate.
- Mince 1 shallot and add to the plate and set these three prepared ingredients aside.
- Grind 1 Tbsp toasted white sesame seeds, leaving some seeds unground for texture. Set aside.
To Make the Soup Broth
- Preheat a medium pot over medium-low heat. When it‘s hot, add 1 Tbsp toasted sesame oil. Then, add the garlic, ginger, and shallot.
- With a wooden spatula, stir-fry until fragrant.
- Add ¼ lb ground pork and increase the heat to medium. Cook the meat until it‘s no longer pink.
- Add 1 tsp doubanjiang (spicy chili bean paste) and 3 Tbsp miso. Quickly blend well with the meat before they get burnt.
- Add the ground sesame seeds and 1 Tbsp sugar and mix well.
- Add 1 Tbsp sake and 4 cups chicken stock/broth and bring the mixture to a simmer.
- Taste your soup and add up to 1 tsp Diamond Crystal kosher salt (if necessary) and ¼ tsp white pepper powder. Tip: Each brand of chicken stock varies in saltiness, so you must taste your soup to decide how much salt to add.
- Your soup broth is now done. Cover with the lid and keep the soup broth simmering while you cook the noodles.
To Prepare the Ramen Noodles
- Bring a large pot of unsalted water to a boil (ramen noodles already include salt in the dough). When the water is boiling, ladle some of the hot water into the individual ramen bowls to warm them up. Meanwhile, gently shake 2 servings fresh ramen noodles with your hand to separate and loosen them up.
- Cook the noodles according to the package instructions. I usually cook the noodles al dente (about 15 seconds less than the suggested cooking time). Before your noodles are done cooking, empty the hot water from the warmed ramen bowls.
- When the noodles are done, quickly pick them up with a mesh sieve and shake out the excess water. Make sure to drain the water well, as you don’t want it to dilute your soup. Serve the noodles into the warmed bowls.
To Serve
- Add the piping-hot ramen soup broth to each bowl.
- Place the toppings of your choice on the ramen noodles and serve immediately. Add the optional condiments to your Miso Ramen and enjoy.
To Store
- You can keep the soup broth in the refrigerator for 3 days. Cook the noodles right before serving.
Equipments used:
Nutrition Information
Show Details
Calories
433kcal
(22%)
Carbohydrates
37g
(12%)
Protein
19g
(38%)
Fat
25g
(38%)
Saturated Fat
8g
(40%)
Trans Fat
1g
(50%)
Cholesterol
65mg
(22%)
Sodium
1216mg
(51%)
Potassium
341mg
(7%)
Fiber
4g
(16%)
Sugar
8g
(16%)
Vitamin A
112IU
(2%)
Vitamin C
4mg
(4%)
Calcium
152mg
(15%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 433 kcal
% Daily Value*
| Calories | 433kcal | 22% |
| Carbohydrates | 37g | 12% |
| Protein | 19g | 38% |
| Fat | 25g | 38% |
| Saturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 65mg | 22% |
| Sodium | 1216mg | 51% |
| Potassium | 341mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 112IU | 2% |
| Vitamin C | 4mg | 4% |
| Calcium | 152mg | 15% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
988 reviews
Excellent
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