Miso Ramen Recipe

5 from 1 vote

This miso ramen recipe is easy to make with seasoned chicken broth, savory miso, lots of pork and noodles, and perfectly jammy eggs, so comforting.

Prep Time15

Cook Time20

Course: Main Course

Cuisine: Japanese

Keyword: doubanjiang, eggs, ground pork, miso, noodles, pulled pork, ramen

Servings:

Calories: 811kcal

Author: Mike Hultquist

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.

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