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miso ramen with tofu in a ramen bowl

Miso Ramen Soup

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!
Author : Aline Cueni
4.72 from 7 votes

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Prep Time :10 minutes
Cook Time :20 minutes
Total Time :30 minutes
Servings : 2
Calories : 688kcal

Ingredients
 

  • 1 tbsp oil
  • 7 oz (200 g) firm tofu in cubes
  • 4 shiitake mushrooms sliced
  • 1 tbsp soy sauce
  • 3.5 oz (100 g) ramen noodles you can use up to 5 oz (140g) ramen noodles for a larger bowl
  • 2 ramen eggs halved (omit for a vegan version)
  • 1 scallion finely sliced
  • some toasted sesame seeds optional

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!

Notes

Vegan Miso Ramen: Omit ramen eggs!
Mirin can be replaced with 1 tbsp rice vinegar and 1 tsp sugar.
Shiitake: It is best to use fresh shiitake mushrooms. Dried mushrooms must be soaked first in hot water for about 15 minutes.

Recommended Products

Santoku Knife
Ramen Bowl

Nutrition

Calories: 688kcal | Carbohydrates: 103g | Protein: 36g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 164mg | Sodium: 1242mg | Potassium: 375mg | Fiber: 9g | Sugar: 12g | Vitamin A: 560IU | Vitamin C: 20mg | Calcium: 392mg | Iron: 9mg