Miso Ramen
Craving ramen? Make this quick Miso Ramen with an intensely savory broth in under 30 mins. Foolproof steps for restaurant flavor!
- Total time
- 25 min
- Active time
- 10 min
- Yield
- 2
- Difficulty
- Medium
Ingredients and Constraints
Ingredients
Ingredient watchpoints5 watchpoints
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Ginger
½ tsp ginger ((grated))
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Source: Miso Ramen Recipe 味噌ラーメン
Pork
¼ lb ground pork ((use meat alternatives or chopped mushrooms for vegan/vegetarian))
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Source: Miso Ramen Recipe 味噌ラーメン
Diamond Crystal Kosher Salt
1 tsp Diamond Crystal kosher salt ((to taste))
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Details and source
Source: Miso Ramen Recipe 味噌ラーメン
Corn
frozen or canned corn ((drained))
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Source: Miso Ramen Recipe 味噌ラーメン
Green Onion/Scallion
green onion/scallion ((thinly sliced))
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Details and source
Source: Miso Ramen Recipe 味噌ラーメン
Additional ingredient notes
Ingredients for Miso Ramen
fresh ramen noodles dark roasted sesame oil garlic cloves, fresh ginger, and shallot ground pork – or chopped mushrooms and meat alternatives for vegan/vegetarian doubanjiang (spicy chili bean paste) miso (Japanese fermented soybean paste)
You can read more about the ramen toppings here. condiments – I used la-yu (Japanese chili oil) for spice, pickled red ginger (beni shoga), and white pepper powder Find the printable recipe with measurements below. JUMP TO RECIPE Substitutions ramen noodles: Use the fresh kind from the refrigerated section of Japanese and Asian grocery stores.
Substitutions
ramen noodles: Use the fresh kind from the refrigerated section of Japanese and Asian grocery stores.
My favorite brand is Sun Noodles. If you can’t find, use dried ramen noodles (chukamen).
Variations and Customizations
Adjust the heat level with non-spicy or spicy doubanjiang and chili oil, or skip it altogether.
Swap Chicken Chashu for a quicker and lighter option. Try other toppings like menma (seasoned bamboo shoots), narutomaki (Japanese swirled fish cake), wakame seaweed, garlic chives, bok choy or spinach, tofu, or shiitake mushrooms.
Method Overview
Structured method notes that are separate from the step timeline.
How to Make Miso Ramen
Prepare the aromatics and sesame seeds.
Sauté the broth ingredients. Add the chicken stock, simmer and stir over medium heat, then season and keep warm.
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Nami’s Recipe Tips
Prep toppings in advance, and you’ll spend only 30 minutes on the day you serve.
Season after tasting to avoid over-salting, as each brand of chicken stock varies in saltiness. Use a large pot of boiling water so the noodles remain springy and don’t absorb excess starch.
Source video
Source video
Method Timeline
Prep
ActivePrep
10 min
Prep time from the source recipe card.
Cook
ActiveCook
15 min
Cook time from the source recipe card.
Total
PassiveTotal
25 min
Total time from the source recipe card.
Step 1
Prepare all the ramen toppings ahead of time—so they‘re ready to serve with your hot bowl of ramen. If you're making Homemade Chashu and Ramen Egg, start a day in advance. Gather all the ingredients.
Image detailsPrepare all the ramen toppings ahead of time—so they‘re ready to serve with your hot bowl of ramen. If you're making Homemade Chashu and Ramen Egg, start a day in advance. Gather all the ingredients.Just One Cookbook · Miso Ramen Recipe 味噌ラーメンDev reference Checks1
ServiceMain recipeSource service instruction
Prepare all the ramen toppings ahead of time—so they‘re ready to serve with your hot bowl of ramen. If you're making Homemade Chashu and Ramen Egg, start a day in advance. Gather all the ingredients.
Inputs and tools2
Uses
- Homemade Chashu
- Ramen Egg
Why and source
This step has reviewed source-backed guidance.
- Source: Miso Ramen Recipe 味噌ラーメン
Step 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.
Image detailsMince 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.Just One Cookbook · Miso Ramen Recipe 味噌ラーメンDev reference Inputs and tools3
Uses
- 2 cloves garlic
- ½ tsp ginger ((grated))
- pickled red ginger
Step 3
Mince 1 shallot and add to the plate. Set aside.
Image detailsMince 1 shallot and add to the plate. Set aside.Just One Cookbook · Miso Ramen Recipe 味噌ラーメンDev reference Inputs and tools1
Uses
- 1 shallot
Step 4
Grind 1 Tbsp toasted white sesame seeds, leaving some unground for texture. Set aside.
Image detailsGrind 1 Tbsp toasted white sesame seeds, leaving some unground for texture. Set aside.Just One Cookbook · Miso Ramen Recipe 味噌ラーメンDev reference Inputs and tools1
Uses
- 1 Tbsp toasted white sesame seeds
Step 5
Preheat a medium pot over medium-low heat. When it‘s hot, add 1 Tbsp toasted sesame oil and add the garlic, ginger, and shallot, and stir-fry with a wooden spatula until fragrant.
low heat
Image detailsPreheat a medium pot over medium-low heat. When it‘s hot, add 1 Tbsp toasted sesame oil and add the garlic, ginger, and shallot, and stir-fry with a wooden spatula until fragrant.Just One Cookbook · Miso Ramen Recipe 味噌ラーメンDev reference Visual cue
until fragrant.
Checks1
Visual cueInfoVisualuntil fragrant.
Expected state: until fragrant.
Inputs and tools1
Uses
- 1 Tbsp toasted sesame oil
Why and source
This step has reviewed source-backed guidance.
- Source: Miso Ramen Recipe 味噌ラーメン
Step 6
Add ¼ lb ground pork and increase to medium heat. Cook until the meat is no longer pink.
medium heat
Image detailsAdd ¼ lb ground pork and increase to medium heat. Cook until the meat is no longer pink.Just One Cookbook · Miso Ramen Recipe 味噌ラーメンDev reference Visual cue
until the meat is no longer pink.
Checks1
Visual cueInfoVisualuntil the meat is no longer pink.
Expected state: until the meat is no longer pink.
Inputs and tools1
Uses
- ¼ lb ground pork ((use meat alternatives or chopped mushrooms for vegan/vegetarian))
Why and source
This step has reviewed source-backed guidance.
- Source: Miso Ramen Recipe 味噌ラーメン
Step 7
Add 1 tsp doubanjiang (spicy chili bean paste) and 3 Tbsp miso. Quickly blend with the meat without burning.
Image detailsAdd 1 tsp doubanjiang (spicy chili bean paste) and 3 Tbsp miso. Quickly blend with the meat without burning.Just One Cookbook · Miso Ramen Recipe 味噌ラーメンDev reference Inputs and tools2
Uses
- 1 tsp doubanjiang (spicy chili bean paste)
- 3 Tbsp miso ((most types will work except Saikyo and Hatcho miso))
Step 8
Add the ground sesame seeds and 1 Tbsp sugar and mix well.
Image detailsAdd the ground sesame seeds and 1 Tbsp sugar and mix well.Just One Cookbook · Miso Ramen Recipe 味噌ラーメンDev reference Inputs and tools1
Uses
- 1 Tbsp sugar
Step 9
Add 1 Tbsp sake and 4 cups chicken stock/broth, and bring the mixture to a simmer.
Image detailsAdd 1 Tbsp sake and 4 cups chicken stock/broth, and bring the mixture to a simmer.Just One Cookbook · Miso Ramen Recipe 味噌ラーメンDev reference Inputs and tools2
Uses
- 1 Tbsp sake
- 4 cups chicken stock/broth ((use vegetable stock for vegan/vegetarian))
Step 10
Taste and add up to 1 tsp Diamond Crystal kosher salt and ¼ tsp white pepper powder. Cover the soup broth with the lid and keep it on a low simmer while you cook the noodles. Nami's Tip: Chicken stock varies in saltiness, so taste your soup to decide how much salt to add.
Image detailsTaste and add up to 1 tsp Diamond Crystal kosher salt and ¼ tsp white pepper powder. Cover the soup broth with the lid and keep it on a low simmer while you cook the noodles.Nami's Tip: Chicken stock varies in saltiness, so taste your soup to decide how much salt to add.Just One Cookbook · Miso Ramen Recipe 味噌ラーメンDev reference Inputs and tools4
Uses
- 1 tsp Diamond Crystal kosher salt ((to taste))
- ¼ tsp white pepper powder
- 2 servings fresh ramen noodles
- white pepper powder
Step 11
Bring a large pot of unsalted water to a boil. When the water is boiling, ladle some of the hot water into the ramen bowls to warm them. Meanwhile, gently shake 2 servings fresh ramen noodles with your hand to separate and loosen them.
Step 12
Cook the noodles according to the package instructions. I cook the noodles al dente so they're still firm, about 15 seconds less than the suggested cooking time. Before your noodles are done cooking, empty the hot water from the warmed ramen bowls.
Image detailsCook the noodles according to the package instructions. I cook the noodles al dente so they're still firm, about 15 seconds less than the suggested cooking time. Before your noodles are done cooking, empty the hot water from the warmed ramen bowls.Just One Cookbook · Miso Ramen Recipe 味噌ラーメンDev reference Checks1
TimingInfoTimingabout 15 seconds
Target: 0 minute
Expected state: I cook the noodles al dente so they're still firm, about 15 seconds less than the suggested cooking time.
Why and source
This step has reviewed source-backed guidance.
- Source: Miso Ramen Recipe 味噌ラーメン
Step 13
When the noodles are done, quickly pick them up with a mesh sieve and shake out the excess water. Serve them into the warmed bowls. Nami's Tip: Drain the noodles well so the cooking water doesn't dilute your soup.
Image detailsWhen the noodles are done, quickly pick them up with a mesh sieve and shake out the excess water. Serve them into the warmed bowls.Nami's Tip: Drain the noodles well so the cooking water doesn't dilute your soup.Just One Cookbook · Miso Ramen Recipe 味噌ラーメンDev reference Checks1
ServiceMain recipeSource service instruction
When the noodles are done, quickly pick them up with a mesh sieve and shake out the excess water. Serve them into the warmed bowls. Nami's Tip: Drain the noodles well so the cooking water doesn't dilute your soup.
Why and source
This step has reviewed source-backed guidance.
- Source: Miso Ramen Recipe 味噌ラーメン
Step 14
Add the hot ramen soup broth to each bowl.
Step 15
Place the toppings of your choice on the ramen noodles and serve immediately. I put blanched bean sprouts (or Spicy Bean Sprout Salad), frozen or canned corn, Shiraga Negi (julienned long green onions), Homemade Chashu, and Ramen Egg. Finally, I sprinkle thinly sliced green onion/scallion and insert a quarter sheet of nori seaweed. At the table, add the optional condiments (la-yu (Japanese chili oil), pickled red ginger, and white pepper powder), and enjoy.
Image detailsPlace the toppings of your choice on the ramen noodles and serve immediately.I put blanched bean sprouts (or Spicy Bean Sprout Salad), frozen or canned corn, Shiraga Negi (julienned long green onions), Homemade Chashu, and Ramen Egg. Finally, I sprinkle thinly sliced green onion/scallion and insert a quarter sheet of nori seaweed. At the table, add the optional condiments (la-yu (Japanese chili oil), pickled red ginger, and white pepper powder), and enjoy.Just One Cookbook · Miso Ramen Recipe 味噌ラーメンDev reference Checks1
ServiceMain recipeSource service instruction
Place the toppings of your choice on the ramen noodles and serve immediately. I put blanched bean sprouts (or Spicy Bean Sprout Salad), frozen or canned corn, Shiraga Negi (julienned long green onions), Homemade Chashu, and Ramen Egg. Finally, I sprinkle thinly sliced green onion/scallion and insert a quarter sheet of nori seaweed. At the table, add the optional condiments (la-yu (Japanese chili oil), pickled red ginger, and white pepper powder), and enjoy.
Inputs and tools6
Uses
- frozen or canned corn ((drained))
- Spicy Bean Sprout Salad ((or blanched bean sprouts))
- nori seaweed ((1 sheet cut into quarters))
- green onion/scallion ((thinly sliced))
- Shiraga Negi (julienned long green onions)
- la-yu (Japanese chili oil)
Why and source
This step has reviewed source-backed guidance.
- Source: Miso Ramen Recipe 味噌ラーメン
Step 16
You can keep the soup broth in the refrigerator for 3 days. Cook the noodles right before serving.
Handling and Storage
Reviewed hold, storage, make-ahead, and service-timing guidance.
What to Serve with Miso Ramen
With an appetizer – Edamame With a side dish – Gyoza (Japanese pan-fried dumplings) With a protein – Karaage (Japanese fried chicken) With a salad – Japanese Cucumber Salad.
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Storage Tips
To store: You can keep the soup broth in the fridge for 3 days.
Cook the noodles right before serving.
Learn More
Extra cooking notes, tests, and source details kept out of the step-by-step method.
Why this works
Quick kitchen reasons behind the main choices.
Why I Love This Recipe
Quick and easy, packed with authentic flavor!
No-fuss homemade ramen broth that’s rich and delicious. Customizable with your choice of vegetables and protein, and adaptable for vegan/vegetarian.
Do we need to add sugar?
Sugar balances the saltiness of the miso and doubanjiang (fermented bean paste).
Add 1 teaspoon at a time, tasting as you go, until the flavor is just right.
Do we need to use sake?
Like soy sauce and mirin, sake is an essential ingredient in Japanese cooking.
It helps remove any gamey smell from the meat while adding subtle sweetness and deep umami to the soup. If you don’t have sake, you can substitute dry sherry or Chinese rice wine.
Article photos
Photos used with the article notes.
Source: Miso Ramen Recipe 味噌ラーメン
Recipe structure
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Main recipe
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2
Mixture
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Miso Ramen Recipe 味噌ラーメン
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