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Miso Ramen Recipe
5 from 2 votes

Miso Ramen Recipe

This miso ramen recipe is easy to make with seasoned chicken broth, savory miso, lots of pork and noodles, and perfectly jammy eggs, so comforting.

Prep Time
15 mins
Cook Time
20 mins
Servings: 4
Calories: 811 kcal
Course: Main Course
Cuisine: Japanese

Ingredients

FOR THE RAMEN SOUP BASE (MISO TARE)
  • 1/2 cup sake or use Chinese rice wine
  • 3 tablespoons mirin
  • 4 cloves garlic grated
  • 1 tablespoon ginger grated
  • 1/2 cup red miso use your favorite brand
  • 1 tablespoon doubanjiang optional, for spicy heat
  • 1 tablespoon sesame oil
  • 1/2 pound ground pork
FOR MISO RAMEN
  • 2 teaspoons scallions chopped + extra for serving
  • 4 ounces cabbage chopped
  • 1 carrot peeled and sliced thinly, large
  • 4 ounces edamame beans
  • 2 quarts chicken stock or chicken broth
  • 8 ounces ramen noodles
  • 8 ounces pork shoulder pulled pork, cooked
  • 2 egg peeled and sliced in half, soft boiled
  • 1 tablespoon sesame seeds
  • chili flakes spicy, to taste

Instructions

    Cup of Yum
  1. Make the miso ramen soup base (tare) by whisking together the sake, mirin, garlic, and ginger in a small bowl. Pour into a pot and bring to a boil over medium heat. Remove from heat and whisk in the miso and doubanjiang until well combined.
  2. Heat the sesame oil in a wok or large pan to medium heat. Add the ground pork and cook for 2-3 minutes, breaking it apart as you cook.
  3. Add the scallions, cabbage and sliced carrot. Cook for 4-5 minutes, stirring, to soften up the vegetables. You can cook longer to your preference.
  4. Add the edamame beans and cook for 1 minute.
  5. Add the chicken stock and cook for 2 minutes.
  6. Pour in the miso soup base and stir. Bring to a boil, then reduce the heat to low and simmer for 2 minutes. Remove from heat.
  7. Prepare the ramen noodles by boiling them for 2 minutes, or until cooked through.
  8. Distribute the ramen noodles to 4 large bowls along with the cooked pulled pork.
  9. Pour the hot miso ramen soup broth with vegetables over the noodles and top with jammy eggs.
  10. Garnish with sesame seeds, chili flakes and scallions and serve hot.

Notes

  • For the jammy eggs, bring 3 cups of water to a rolling boil. Boil 2 large eggs for 6 minutes. Immediately remove them and cool them in cold water. Gently peel, then slice in half, careful not to lose the soft egg yolks. 

Nutrition Information

Calories 811kcal (41%) Carbohydrates 67g (22%) Protein 50g (100%) Fat 36g (55%) Saturated Fat 12g (60%) Trans Fat 1g (50%) Cholesterol 167mg (56%) Sodium 2927mg (122%) Potassium 1252mg (27%) Fiber 6g (24%) Sugar 10g (20%) Vitamin A 2761IU (55%) Vitamin C 15mg (17%) Calcium 143mg (14%) Iron 7mg (39%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 811

% Daily Value*

Calories 811kcal 41%
Carbohydrates 67g 22%
Protein 50g 100%
Fat 36g 55%
Saturated Fat 12g 60%
Trans Fat 1g 50%
Cholesterol 167mg 56%
Sodium 2927mg 122%
Potassium 1252mg 27%
Fiber 6g 24%
Sugar 10g 20%
Vitamin A 2761IU 55%
Vitamin C 15mg 17%
Calcium 143mg 14%
Iron 7mg 39%

* Percent Daily Values are based on a 2,000 calorie diet.