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+ servings

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



  • 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


  • 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.


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. 


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