Servings
Font
Back
Miso Ramen
4.8 from 988 votes

Miso Ramen

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.

Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 2
Calories: 433 kcal
Course: Main Course, Soup
Cuisine: Japanese

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...
    Cup of Yum
  1. 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.
  2. 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
  1. Gather all the ingredients.
  2. 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.
  3. Mince 1 shallot and add to the plate and set these three prepared ingredients aside.
  4. Grind 1 Tbsp toasted white sesame seeds, leaving some seeds unground for texture. Set aside.
To Make the Soup Broth
  1. 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.
  2. With a wooden spatula, stir-fry until fragrant.
  3. Add ¼ lb ground pork and increase the heat to medium. Cook the meat until it‘s no longer pink.
  4. Add 1 tsp doubanjiang (spicy chili bean paste) and 3 Tbsp miso. Quickly blend well with the meat before they get burnt.
  5. Add the ground sesame seeds and 1 Tbsp sugar and mix well.
  6. Add 1 Tbsp sake and 4 cups chicken stock/broth and bring the mixture to a simmer.
  7. 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.
  8. 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
  1. 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.
  2. 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.
  3. 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
  1. Add the piping-hot ramen soup broth to each bowl.
  2. 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
  1. You can keep the soup broth in the refrigerator for 3 days. Cook the noodles right before serving.

Nutrition Information

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: 2 Serving

Amount Per Serving

Calories 433

% 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.