Miso ramen is one of my favorite soup noodle dishes! I love the savory and nutty flavor of the broth and the health benefits that come with it. This is an easy recipe anyone can make at home – and it only takes a few minutes!
“How can you have a food blog with Asian inspired recipes and not one recipe about ramen?” someone asked me the other day…
I had no way of defending myself; I have had a food blog for three years and not one of my Japanese recipes is about ramen. Ben wrote a fun piece about ramen bowl noodles which has gotten a lot of attention, but that wasn’t enough to convince me to create a ramen recipe. Even America is developing an obsession with ramen these days so finally I decided it was time to put on my Hello Kitty apron (you end up with a lot of cute things when your mom is Japanese), march right into the kitchen and get cooking noodle soup style!
And finally here it is: my quick and easy version of miso ramen. This is something I make regularly because I tend to favor noodles for lunch. The reason being that it’s easy to make and it’s fairly healthy and low in calories.
To make the cooking process even easier, Ben and I made a video showing you how to make miso ramen from scratch. I’m using instant noodles but you can use fresh noodles as well.
Ramen is extremely versatile in Japan. There are many different kinds available depending on what city you are visiting.
If you travel to the south around Fukuoka, you will find that tonkotsu ramen (pork base broth) is their pride and specialty. Make your way north and you will taste shoyu ramen (soy sauce) in Tokyo and miso ramen in Hokkaido (the northern tip of Japan). You will also encounter noodles that will differ in width and length, and toppings ranging from corn, pork belly, pickled eggs, fish cakes (kamaboko) and bamboo shoots to name a few.
Of all the noodle dishes that are sold in Japan, ramen is king.
Tonkotsu ramen wins my heart every time because it was the first flavor of ramen I ever tasted. My mother is from the south so I was introduced to flavors from the Kyushu area at an early age.
Trust me, I would love to make tonkotsu ramen at home but the idea of simmering pork bones for hours seems like a lot of work. Plus, I could never match the intoxicating flavors of Ippudo‘s rich and addictive broth. It’s much more complicated than just pork bones.
So I save my tonkotsu cravings for a trip to the ramen shop. But when it comes to shoyu and miso ramen, I make it at home because it’s pretty straight forward.
Making the miso tare
Tare (垂れ), pronounced ta-ray, is a Japanese term used to describe dipping sauces in dishes such as yakitori, nabemono, and gyoza. But when it comes to ramen, the word tare defines the flavor of ramen broth being served.
For this miso ramen, the tare is made with common Japanese ingredients. It’s a combination of miso paste, mirin, sake, ginger and sesame oil. Some recipes include sugar and soy sauce but I wanted to keep mine as simple as possible. You can obviously drizzle a little soy sauce later on if you feel like it.
Once the tare is made, it’s mixed with chicken or vegetable stock to create a cloudy ramen broth infused with umami and nuttiness.
All that’s left to do once the soup is made is to add noodles and toppings.
As you can see, this recipe is very easy to execute and the suggested topping below are optional. But I highly recommend you try them!
One of my favorite things to do to is to add a ramen egg since they are so good!
You can also use bean sprouts, shiitake mushrooms, menma (seasoned bamboo shoots), sliced pork, and scallions as toppings. Those are considered pretty standard. I like adding pan fried cabbage and carrots because they bring a different texture to the dish and make it more nutritious.
Ultimately, you can use whatever you want for ramen toppings since it’s your own yummy bowl. Have fun with it and make it as yummy as crazy or simple as you want.
Best Japanese Noodles For Ramen
If you haven’t made ramen at home before, you might feel a little confused about what type of noodles you should be using.
The general rule of thumb when it come to choosing your ramen noodles is to pick thick noodles for lighter broths and thin noodles for heavier broths. This way you get a nice balance of heavy and light in your bowl.
- Tonkotsu ramen -> thin noodles
- Shoyu ramen -> thick noodles
What about miso ramen?
I personally prefer thinner noodles for miso ramen. But in the end, it all boils down to what you like. Don’t fret too much and go with what you are craving.
Should I use dry or fresh noodles?
Again, that’s a personal choice.
I usually go for fresh noodles but as you can tell from the images and video from this post, I’m just as happy using dried noodles when we run out of fresh ones. The best noodles are labeled ramen (ラーメン) noodles and can be found in Japanese supermarkets.
If you can’t find ramen noodles you can always grab a package of egg noodles, fry or dried, from your local Asian grocery store.
An Easy Lunch Every Day Of The Week
As I mentioned before, I often make myself a bowl of noodles for lunch because it’s easy, light and relatively healthy.
But making any type of ramen from scratch every day would be a bit of a pain so what I like to do is have all the ingredients prepped and ready to combine. For this miso ramen you can have the miso tare mixed and ready to use, stored in the fridge. You can also make the ramen eggs ahead of time and have your favorite veggies chopped and stored in a plastic or glass container.
Obviously, keep everything refrigerated until it’s time to make the ramen!
Now all you have to do 10 minutes before eating is to heat up the broth and boil some ramen noodles. Now that’s what I call a fast and delicious lunch!
Other yummy ramen recipes:
Did you like this Homemade Miso Ramen Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comment section below!
These recipes constantly make “best dish” lists on sites such as Country Living, Self, Shape, Bon Appetit, The Cooking Channel, Men’s Fitness and Woman’s Day. They are favorites among my readers, friends and family!
Simple and easy dishes made healthier, with calories and fat content provided. Tried and tested by my readers and loved by everyone!
Miso Ramen – ミソ ラーメン
This is an easy miso ramen recipe that only takes 15 minutes to make from start to finish!
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 2 1x
- Category: Noodles
- Method: Stove top
- Cuisine: Japanese
- 1 cup Napa cabbage (shredded or finely chopped)
- 1/3 cup carrots (peeled and cut into thin strips)
- 1 tablespoon vegetable oil
- 2 cloves garlic (finely chopped)
- 3 scallions (finely chopped)
- 2 packages dry or fresh ramen noodles, or egg noodles
- 4 cups low sodium chicken stock
- 2 boiled eggs (optional)
For the miso tare:
- 1/2 teaspoon tobanjan (Korean chili bean sauce) optional)
- 1 teaspoon ginger (peeled and grated)
- 1/4 cup red, white, or awase miso paste (I use awase miso )
- 2 tablespoons cooking sake
- 2 tablespoons mirin
- 1/2 teaspoon sesame oil
- Mix the ingredients for the miso tare in a bowl and set aside.
- In a medium size pot, heat up chicken stock.
- In a separate pot, bring about 6 cups of water to boil.
- In a medium size pan over high heat, add oil and garlic and cook for 1 minute.
- Add cabbage and carrots and cook for 2 minutes until carrots are tender but still yielding a crunch. Set aside.
- When water is boiling, add ramen noodles and cook and follow instructions on the package (usually about 3 minutes). Drain and set aside.
- Divide miso tare evenly between 2 bowls (about 2 tablespoons each).
- Add ramen noodles and chicken stock to the bowls.
- Stir well and top with scallions, cabbage, carrots and pickled eggs. Serve hot.
You can substitute tobanjan with a dash of soy sauce and a squirt of sriracha sauce. The result won’t be the same but similar in flavor.
Keywords: recipe, Asian, vegetarian, vegan, noodle soup