This Miso Ramen recipe features a rich, savory broth, tender noodles, and all the most comforting toppings.
For me, there’s a very specific craving that hits the moment the temperature dips below 70°F. It’s not for a sweater or a candle—it’s for the taste of miso. More specifically, miso soup. The complex, salty, soothing umami of this dish always hits the spot.
This miso ramen features a rich and cozy white miso broth full of slurpable noodles that are sure to satisfy. The toppings (soft-boiled eggs, mushrooms, bok choy, scallions, a little chili oil) are completely customizable with whatever ingredients you have on hand.
This delectable soup is exactly the kind of dinner that can take any home-dining experience to the next level. It takes only 35 minutes to prepare this miso ramen, making it the perfect choice for weeknight dinners made at home on the fly.
Is Miso Ramen Healthy?
The broth in this recipe tastes rich but isn’t overly heavy, and toppings like soft-boiled eggs or tofu boost protein levels in this dish. The leafy greens and mushrooms are also full of healthy nutrients. To make the recipe vegetarian or vegan, you can opt for vegetable broth and use tofu in lieu of egg. For a gluten-free option, use your favorite gluten-free noodles and ensure your miso paste and soy sauce are fully gluten-free.
Ingredient Highlight: White Miso Paste
White miso paste (shiro miso in Japanese) is the high-impact ingredient behind the flavor of this soup. Made from fermented soybeans and rice, this paste is aged for a shorter time than darker miso varieties—giving it a mellow, slightly sweet flavor. It’s a staple in Japanese kitchens, especially in Kyoto, where lighter, more delicate flavors are the norm. White miso paste is the perfect base for building a complex, savory broth without spending hours at the stove. In this ramen, white miso adds a complexity to the flavor that will have you reaching for that miso tub in your refrigerator time and again!
FAQs & Tips
Store your leftover miso ramen in airtight containers in the fridge for up to 2 days. Be sure to keep the broth and noodles separate to preserve the texture of the noodles.
To get that smooth broth, carefully whisk the white miso paste into the hot broth. Using a fine mesh strainer can also help ensure the paste is well incorporated in the final dish.
If you find that the miso broth is too salty for your liking, try adding a little more water or vegetable broth to dilute it. You can also adjust the flavor by adding a small amount of sugar or mirin to balance the saltiness with some sweetness. Be sure to taste as you go.
Serving Suggestions
A variety of different sides would pair well with the flavors at play in this dish. Try a simple salad like this Sunomono (Japanese Cucumber Salad) or this flavor-packed Smashed Cucumber Salad. These Chicken Potstickers would make a delicious appetizer option. As for the eggs, I highly recommend either these Jammy Eggs or these Soy Sauce Eggs. Both are absolutely delicious with ramen.
Miso Ramen
Ingredients
- 1 tablespoon sesame oil
- 3 cloves garlic minced
- 1 teaspoon grated fresh ginger
- 1 cup sliced mushrooms shiitake or cremini
- 4 cups low-sodium chicken or vegetable broth
- 3 1/2 tablespoons white miso paste
- 1 teaspoon soy sauce
- 1 1/2 tablespoons mirin optional
- 1 tablespoon chili paste optional
- 2 servings ramen noodles dry or fresh
- 2 cups baby spinach or bok choy
- 1/2 cup corn kernels frozen or canned
- 2 green onions sliced
- 2 soft-boiled eggs halved (optional)
- Sesame seeds for garnish optional
- Nori sheets for garnish optional
- Chili oil for serving optional
Instructions
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In a large pot over medium heat, heat the sesame oil. Add the minced garlic and grated ginger, cooking for 1 minute until fragrant.
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Place the sliced mushrooms in the pot and sauté for 3-4 minutes until they’re tender.
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Pour in the low-sodium broth and bring to a simmer. Stir in the miso paste until fully dissolved.
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Add soy sauce, mirin (if using), and chili paste (if using). Simmer for 5 minutes.
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Cook ramen noodles per package instructions while broth simmers, then drain.
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Add the baby spinach or bok choy and corn kernels to the broth. Cook for 2-3 minutes until the greens are wilted.
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Divide the cooked noodles between serving bowls. Ladle the hot broth and vegetables over the noodles.
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Top each bowl with sliced green onions, soft-boiled egg halves (if using), and garnish with sesame seeds, nori sheets, and chili oil if desired. Serve hot.
Nutrition
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