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Miso Ramen is a Japanese noodle soup with an incredibly delicious and creamy broth flavored with miso paste. It’s served with ramen noodles, tofu, shiitake mushrooms, and a ramen egg!
Table of Contents
Miso ramen is a very popular Japanese ramen recipe. The broth is similar to miso soup, but much creamier and even more intense in flavor.
The miso ramen broth is mainly made of miso paste (fermented soybean paste) and therefore has a very salty umami taste. The broth is typically topped off with soy milk, which makes it very creamy and mild. The ramen toppings consist of ramen noodles, fried tofu, shiitake mushrooms, a ramen egg, and sliced scallions.
If you like, you can also add some canned sweet corn, fresh bean sprouts, bamboo shoots, or steamed bok choy on top of the ramen soup. A bowl of miso ramen is definitely satisfying, warming, delicious, high in protein, and leaves you wanting more!
This miso ramen recipe is vegetarian. If you prefer a vegan miso ramen, simply omit the ramen egg.
If you like this creamy miso ramen soup, be sure to try this recipe for Tan Tan Ramen as well. It’s similar, but has a strong sesame flavor and is a tad spicier!
🛒 Ingredients
See recipe card for quantities.
- Ramen Noodles → Use homemade, fresh, or dried ramen noodles! Authentic Japanese ramen noodles contain Kansui (alkaline water). Tastes also delicious with regular dried ramen noodles from the supermarket. If you are super fancy, ask your favorite ramen bar for fresh ramen noodles, you can often get them fresh or frozen for take-away.
- Tofu: Use firm or extra firm tofu! Adds protein to this meal.
- Shiitake Mushrooms → It is best to use fresh ones. Dried ones need to be soaked in hot water for about 15 minutes. It also works with button mushrooms.
- Ramen Eggs → Prepare them according to this recipe for homemade ramen eggs!
- Scallion/Green Onion → To garnish!
- Miso Broth: Miso Paste, Sesame Oil, Ginger, agrlic, Shallot, Gochujang, Water, Unsweetened Soy Milk, and Mirin → Gochujan is a slightly spicy bean paste. It can be replace with sriracha/sambal oelek/doubanjiang. If you don’t like spicy miso ramen, omit it altogether. Mirin can be replaced with 1 tbsp rice vinegar and 1 tsp sugar.
Miso Paste is made from soybeans that have been fermented. It’s very healthy, rich in nutrients, and improves your digestion. I recommend to use red miso paste, which has a deep umami flavor and is perfect to flavor soups. If you are looking for a sweeter and less intense taste, use white miso paste.
👩🍳 Visual Step-by-Step Instructions
This visual step-by-step instruction will help you along the way – definitely recommended if you’re a cooking beginner! 😉
- Ramen Egg: Follow this recipe to prepare authentic Ramen eggs or use a regular soft-boiled egg.
- Tofu & Shiitake: Heat a skillet with ½ tbsp oil. Cut tofu into cubes and fry for 5-10 minutes until golden brown. Season with ½ tbsp soy sauce and set aside. In the same skillet, heat ½ tbsp oil, fry shiitake mushrooms for 5 minutes, season with ½ tbsp soy sauce, and also set aside.
- Ramen Broth: Heat sesame oil in a pot. Add garlic, ginger, and shallot. Sauté for 3 minutes until translucent. Add miso paste and gochujang, sauté for another minute, stirring constantly. Add water, soy milk, and mirin. Simmer gently over medium heat for 5 minutes.
- Noodles: Bring a large pot of water to a boil. Add ramen noodles and cook them according to package instructions. Drain, rinse with cold water, and set aside.
- Arrange: Divide noodles into two ramen bowls. Pour hot ramen broth over them.
- Then top it with the tofu, shiitake, halved ramen eggs, and scallions. If you like, you can add some toasted sesame seeds and chili oil on top. Serve immediately!
Hint: Garnish the ramen soup with a splash of chili oil and toasted sesame seeds!
🫙 Storage Instructions
Ramen should, if possible, always be prepared fresh & enjoyed immediately! But as long as it is not yet served, you can store the individual components separately in an airtight container in the refrigerator. By pouring the hot broth, the remaining ingredients become warm again.
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📖 Recipe
Miso Ramen Soup
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Ingredients
Ramen Broth
- 1 tbsp sesame oil
- 1 clove garlic grated
- 1 tsp ginger grated
- 1 shallot finely minced
- 3 tbsp miso paste
- 1 tsp gochujang or doubanjiang, sriracha, sambal oelek
- 2 cups (480 ml) water
- 1 cup (240 ml) soy milk unsweetened
- 1 tbsp mirin or 1 tbsp rice vinegar + 1 tsp sugar
Instructions
- Ramen Egg: Follow this recipe to prepare authentic Ramen eggs or use a regular soft-boiled egg.
- Tofu & Shiitake: Heat a skillet with ½ tbsp oil. Cut tofu into cubes and fry for 5-10 minutes until golden brown. Season with ½ tbsp soy sauce and set aside. In the same skillet, heat ½ tbsp oil, fry shiitake mushrooms for 5 minutes, season with ½ tbsp soy sauce, and also set aside.
- Ramen Broth: Heat sesame oil in a pot. Add garlic, ginger, and shallot. Sauté for 3 minutes until translucent. Add miso paste and gochujang, sauté for another minute, stirring constantly. Add water, soy milk, and mirin. Simmer gently for 5 minutes.
- Noodles: Bring a large pot of water to a boil. Add ramen noodles and cook them according to package directions. Drain, rinse with cold water, and set aside.
- Arrange: Divide noodles into two ramen bowls. Pour hot ramen broth over them, then top it with the tofu, shiitake, halved ramen eggs, and scallions. If you like, you can add some toasted sesame seeds and chili oil on top. Serve immediately!
