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2 March 2021

This miso ramen recipe is huge on flavor and easy to make with seasoned chicken broth, miso, pork, ramen noodles, perfectly jammy eggs and a touch of fiery doubanjiang. Incredibly satisfying.

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.

Miso Ramen in a bowl

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 we make miso ramen, shall we?

Miso Ramen in a bowl with soft boiled egg

Miso Ramen Ingredients

  • FOR THE RAMEN SOUP BASE (MISO TARE)
  • Sake – or use Chinese rice wine
  • Mirin
  • Garlic and Ginger
  • Red Miso – use your favorite brand. There are many choices. You can also make this recipe with white miso.
  • DoubanjiangDoubanjiang, 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.
  • Ramen Noodles – dried noodles are great, or use fresh or frozen.
  • Prepared Pork Shoulder/Pulled Pork
  • Soft Boiled Eggs
  • For Serving – Sesame Seeds, Spicy Chili Flakes, extra Scallions

Miso Ramen in a bowl with chopsticks

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.

Whisking the sauce for making miso ramen

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.

Cooking down vegetables for miso ramen

Add Stock and Soup Base. 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.

Adding seasoned broth to the pot for miso ramen

Cook the Ramen Noodles. Cook the noodles by boiling them for 2 minutes in a large pot over high heat, or until cooked through.

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 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.

Miso Ramen in a bowl with pulled pork, soft boiled egg and lots of noodles

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 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!

Cookbook Recommendation

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!

Try Some of My Other Popular Recipes

Mike taking a bite from a bowl of Miso Ramen

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

This miso ramen recipe is huge on flavor and easy to make with seasoned chicken broth, miso, pork, ramen noodles, perfectly jammy eggs and a touch of fiery doubanjiang. Incredibly satisfying.
Prep Time15 mins
Cook Time20 mins
Course: Main Course
Cuisine: Japanese
Keyword: doubanjiang, eggs, ground pork, miso, noodles, pulled pork, ramen
Servings: 4
Calories: 811kcal

Ingredients

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

Instructions

  • 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.

Notes

For the jammy eggs, bring 3 cups of water to a rolling boil. Boil 2 large eggs for 6 minutes. Immediately remove them and cool them in cold water. Gently peel, then slice in half, careful not to lose the soft egg yolks. 

Nutrition

Calories: 811kcal | Carbohydrates: 67g | Protein: 50g | Fat: 36g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 167mg | Sodium: 2927mg | Potassium: 1252mg | Fiber: 6g | Sugar: 10g | Vitamin A: 2761IU | Vitamin C: 15mg | Calcium: 143mg | Iron: 7mg
Miso Ramen Recipe

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