This miso ramen recipe is easy to make with seasoned chicken broth, savory miso, lots of pork and noodles, and perfectly jammy eggs, and a touch of fiery doubanjiang so comforting.
Miso Ramen Recipe
When it comes to noodle soup, ramen reigns supreme. It's the ultimate noodle soup, really, comfort food at its finest, classic in so many ways.
Of course you can stock up packaged ramen noodles from the grocery store, but ramen is so much better when you make it homemade. Homemade ramen isn't so difficult, and it is so much more satisfying when you do it yourself.
Like this recipe. Today we're making classic Miso Ramen, and I think you're going to love it.
There are different types of ramen, all of them satisfying and all of them easy to customize to your own preference. Miso soup focuses on the flavors of miso, which is essentially fermented soybeans, hence the name. It brings incredible flavor the overall dish, but it isn't spicy or hot.
For heat factor for my spicy food loving friends, I am including doubanjiang, which is a Chinese chili and bean paste made from fermented soybeans, broad beans and hot chili peppers. I love to include extra in mine. You can easily adjust the amount to your own heat and flavor preferences.
Ramen restaurants will often make their own ramen soup base from chicken bones, pork bones, kombu, bonito and more, cooking them up in big pots for hours or even days to develop their wonderful flavor.
This miso ramen recipe uses simple chicken stock flavored with lots of other ingredients to make it so much easier to make at home. The cooking time for this recipe is under 30 minutes. It's so easy to make.
Let's talk about how to make miso ramen, shall we?
Miso Ramen Ingredients
- FOR THE RAMEN SOUP BASE (MISO TARE)
- Sake - or use Chinese rice wine
- Garlic and Ginger
- Red Miso - use your favorite brand. There are many choices. You can also make this recipe with white miso.
- Doubanjiang - Doubanjiang, aka Toban Djan or tobanjan, is a Chinese chili bean paste made from fermented soybeans, broad beans, and hot chilies. Skip it if you'd like, but it adds a wonderful fiery flavor.
- Sesame Oil
- Ground Pork
- FOR THE MISO RAMEN
- Vegetables - Scallions, Cabbage, Carrots and Edamame Beans.
- Chicken Stock - or use Chicken Broth or a good chicken soup base. You can use chicken or vegetable stock.
- Ramen Noodles - dried noodles are great, or use fresh or frozen.
- Prepared Pork Shoulder/Pulled Pork
- Soft Boiled Eggs - Try my homemade ramen eggs. So good!
- For Serving - Sesame Seeds, Spicy Chili Flakes, extra Scallions
How to Make Miso Ramen - the Recipe Method
Miso Ramen Soup Base. Make the miso ramen soup base (tare) by whisking together the sake, mirin, garlic, and ginger in a small bowl. Pour into a pot and bring to a boil over medium heat. Remove from heat and whisk in the miso and doubanjiang until well combined.
Cook the Ground Pork. Heat the sesame oil in a wok or large pan to medium heat. Add the ground pork and cook for 2-3 minutes, breaking it apart as you cook.
Cook Vegetables. Add the scallions, cabbage and sliced carrot. Cook for 4-5 minutes, stirring, to soften up the vegetables. You can cook longer to your preference. Add the edamame beans and cook for 1 minute.
Add Stock and Soup Base. Add the chicken stock and cook for 2 minutes. Pour in the miso broth and stir. Bring to a boil, then reduce the heat to low and simmer for 2 minutes. Remove from heat.
Cook the Ramen Noodles. Cook the dried ramen noodles by boiling them for 2 minutes in a large pot over high heat, or until cooked through. You can use fresh ramen noodles.
Make the Miso Ramen Soup Bowls. Distribute the ramen noodles to 2 large bowls along with the cooked pulled pork. Pour the hot miso ramen soup broth with vegetables over the noodles and top with jammy eggs.
Garnish. Garnish with sesame seeds, chili flakes and scallions or green onions and serve hot.
Boom! Done! Miso ramen is ready to serve. What do you think? Looks outstanding, doesn't it? Especially with a perfectly jammy egg. I can't get enough of those. I love this recipe.
Recipe Tips & Notes
- Perfectly Jammy Eggs. For the jammy eggs, bring 3 cups of water to a rolling boil in a medium pot. Boil 2 large eggs straight from the refrigerator for 6 minutes. Immediately remove them from the boiled water and cool them in cold water. Gently peel, then slice in half, careful not to lose the soft egg yolks. Makes perfect soft boiled eggs every time.
- Heat Factor. Medium. You can skip the doubanjiang to reduce the overall spiciness, or double it for an extra dose of spice and heat. I love it that way. So good! You can also add in spicy peppers when cooking up the vegetables, or include other spicy chili pastes or sauces like sambal oelek, gochujang or others. See my spicy ramen noodles recipe for a great variation.
- Other Vegetables and Garnish. Miso ramen is easy to customize with your own preferred vegetables and toppings. Try adding bean sprouts, mung beans, broccoli, corn, seaweed, mushrooms, bok choy or other greens and more. Add your favorites!
- Soy Sauce. Many ramen recipes use soy sauce in their soup base. This recipe does not include it, but you can easily include a few tablespoons if you prefer. Go for it.
That's it, my friends. I hope you enjoy this miso ramen recipe. Let me know if you make it. I'd love to hear how it turned out for you. Keep it spicy!
If you love ramen noodles and other Japanese cuisine, check out the following cookbook. I'm learning a lot from it and used it to develop this recipe. Great book!
- Japanese Soul Cooking: Ramen, Tonkatsu, Tempura, and More from the Streets and Kitchens of Tokyo and Beyond, by Tadashi Ono & Harris Salat (affiliate link, my friends!)
Try Some of My Other Popular Recipes
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Miso Ramen Recipe
FOR THE RAMEN SOUP BASE (MISO TARE)
- 1/2 cup sake or use Chinese rice wine
- 3 tablespoons mirin
- 4 cloves garlic grated
- 1 tablespoon grated ginger
- 1/2 cup red miso use your favorite brand
- 1 tablespoon doubanjiang optional, for spicy heat
- 1 tablespoon sesame oil
- 1/2 pound ground pork
FOR MISO RAMEN
- 2 teaspoons chopped scallions + extra for serving
- 4 ounces cabbage chopped
- 1 large carrot peeled and sliced thinly
- 4 ounces edamame beans
- 2 quarts chicken stock or chicken broth
- 8 ounces ramen noodles
- 8 ounces cooked pork shoulder (pulled pork)
- 2 soft boiled eggs peeled and sliced in half
- 1 tablespoon sesame seeds
- Spicy chili flakes to taste
- Make the miso ramen soup base (tare) by whisking together the sake, mirin, garlic, and ginger in a small bowl. Pour into a pot and bring to a boil over medium heat. Remove from heat and whisk in the miso and doubanjiang until well combined.
- Heat the sesame oil in a wok or large pan to medium heat. Add the ground pork and cook for 2-3 minutes, breaking it apart as you cook.
- Add the scallions, cabbage and sliced carrot. Cook for 4-5 minutes, stirring, to soften up the vegetables. You can cook longer to your preference.
- Add the edamame beans and cook for 1 minute.
- Add the chicken stock and cook for 2 minutes.
- Pour in the miso soup base and stir. Bring to a boil, then reduce the heat to low and simmer for 2 minutes. Remove from heat.
- Prepare the ramen noodles by boiling them for 2 minutes, or until cooked through.
- Distribute the ramen noodles to 4 large bowls along with the cooked pulled pork.
- Pour the hot miso ramen soup broth with vegetables over the noodles and top with jammy eggs.
- Garnish with sesame seeds, chili flakes and scallions and serve hot.