Description
Miso ramen is a Japanese noodle soup flavored with miso paste, offering a rich, savory broth often complemented by toppings like pork, vegetables, and a soft-boiled egg.
Ingredients
Scale
- 5 cup bone/chicken broth (can substitute for water)
- 2 cloves garlic, minced
- 1 tsp ginger, grated
- 1 tbsp hondashi (hondashi is a form of instant dashi – if you’re using standard dashi, use in place of hondashi and bone/chicken broth)
- 2 tbsp soy sauce
- 3 tbsp miso paste
- 1 tbsp gochujang (optional; for spice)
- 2 servings ramen noodles
- 1 tbsp toasted sesame oil
Instructions
- To a medium-sized pot over medium-high heat, add your broth, garlic, ginger, and hondashi. Allow to come to a simmer. Add in soy sauce, miso paste, and gochujang until well combined.
- In a large pot, fill with enough water to cook the ramen noodles. Bring to a boil, and add in the ramen noodles. Cook for about 5-6 minutes, or until noodles are cooked all the way through.
- Divide the cooked noodles into serving bowls. Ladle the hot broth over the noodles.
- Add your desired toppings. Some popular options: sliced green onions, soft-boiled eggs (visit my link here to learn how to cook them – I have an easy recipe to air fry them as well!), sliced cooked chicken or pork, nori seaweed, sliced bamboo shoots, corn kernels, spinach, mushrooms, etc.
- To cook my chicken, I simply cooked 1 chicken thigh (per serving) for 5 minutes on high heat on each side, with 1 tablespoon of soy sauce added after flipping twice (2 tablespoons total).
- Prep Time: 5 minutes
- Cook Time: 10 minutes
Nutrition
- Serving Size: 2