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Miso Ramen – ミソ ラーメン

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 7 reviews
  • Author: Caroline Phelps
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 2 1x
  • Category: Noodles
  • Method: Stove top
  • Cuisine: Japanese
  • Diet: Vegetarian


This is an easy miso ramen recipe that only takes 20 minutes to make from start to finish!


Units Scale
  • 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, minced
  • 3 scallions, finely chopped
  • 2 packages dry or fresh ramen noodles, or egg noodles
  • 4 cups low sodium chicken stock
  • 2 ramen eggs (optional)

Miso Tare

  • 1/2 teaspoon soy sauce
  • 1 teaspoon ginger, peeled and grated
  • 1/4 cup white miso paste or awase miso paste (which is a mix of white and red miso paste)
  • 1 tablespoon cooking sake
  • 2 tablespoons mirin
  • 1/2 teaspoon sesame oil


  1. Make the miso tare. Mix the ingredients for the miso tare in a bowl and set aside.
  2. Make the stock. In a medium size pot over medium heat, warm up the chicken stock until it’s almost boiling.
  3. Boil water. In a separate pot, bring about 6 cups of water to boil.
  4. Fry the garlic. In a medium size pan over high heat, add oil and the garlic and cook for 1 minute.
  5. Cook the vegetables. Add cabbage and carrots and cook for 2 minutes until carrots are tender but still yielding a crunch. Set aside.
  6. Boil the noodles. When water is boiling, add ramen noodles and cook and follow instructions on the package (usually about 3 minutes). Drain and set aside.
  7. Start assembling. Divide the miso tare evenly between 2 bowls (about 2 tablespoons each).
  8. Continue assembling. Add the chicken stock to the bowls and stir. Divide the ramen noodles between the 2 bowls.
  9. Add the toppings. Top with scallions, cabbage, carrots and pickled eggs. Serve hot.


Toppings are optional. You can add your own variation of toppings (refer to the post for some suggestions). Make this recipe vegan by only using water, or swapping the chicken stock for seaweed stock. 


  • Serving Size: 1 serving
  • Calories: 551
  • Sugar: 9.1g
  • Sodium: 1046mg
  • Fat: 15.9g
  • Saturated Fat: 3.8g
  • Unsaturated Fat: 3.6g
  • Trans Fat: 0g
  • Carbohydrates: 68.6g
  • Fiber: 4.2g
  • Protein: 27.3g
  • Cholesterol: 189.5mg
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