Miso Ramen – ミソ ラーメン

4.5 from 6 reviews

This is an easy miso ramen recipe that only takes 15 minutes to make from start to finish!


  • 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


  1. Mix the ingredients for the miso tare in a bowl and set aside.
  2. In a medium size pot, heat up chicken stock.
  3. In a separate pot, bring about 6 cups of water to boil.
  4. In a medium size pan over high heat, add oil and garlic and cook for 1 minute.
  5. Add cabbage and carrots and cook for 2 minutes until carrots are tender but still yielding a crunch. Set aside.
  6. When water is boiling, add ramen noodles and cook and follow instructions on the package (usually about 3 minutes). Drain and set aside.
  7. Divide miso tare evenly between 2 bowls (about 2 tablespoons each).
  8. Add ramen noodles and chicken stock to the bowls.
  9. 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

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