Miso Ramen Recipe 味噌ラーメン

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Miso Ramen - A homemade miso #ramen broth that's quick and easy, yet much better than packaged ramen soup!

Have you tried miso ramen before? This past summer, we went to Hokkaido in Japan which is the birth place of Sapporo Miso Ramen. The bowl of miso ramen from Tenhou in the fame Ramen Alley was heavenly. The tasty miso broth and chewy and wavy ramen noodles inspired me to create the video for my miso ramen recipe which I shared in 2011.

Miso Ramen - A homemade miso #ramen broth that's quick and easy, yet much better than packaged ramen soup!

In my previous post, I mentioned about the recent ramen craze in the U.S. and a lot of JOC readers around the world commented that this craze is happening not just within the U.S.

When I first came to the Bay Area close to 20 years ago, I remember there was one decent ramen shop that we used to go. They served a bowl of ramen that’s pretty good – close to the quality of ramen in Japan. And when I talked to people about ramen back then, most people thought I was talking about Top Ramen – the packaged instant noodles.

Fast forward 20 years, there are gourmet ramen shops all over the Bay Area. Most of them are pretty good, and luckily some of the best ramen shops are really close to where we live. Often times we see lines outside of the ramen shops around lunch and dinner times, and on the weekends the lines form even before the restaurants open.

Miso Ramen - A homemade miso #ramen broth that's quick and easy, yet much better than packaged ramen soup!

In Japan, ramen can be roughly categorized into three types: ramen at a ramen shop, instant ramen noodles, and homemade ramen that you can make at home.

Among the ramen shops in Japan, there are a few varieties as well from tiny mom and pop ramen shops in neighborhood, to ramen stands like inside train/subway stations, and to big ramen chains with stores all over Japan and other countries.

Regardless of what type of shop it is, one thing is certain: if the ramen is good there will be a line going out the door.

Miso Ramen - A homemade miso #ramen broth that's quick and easy, yet much better than packaged ramen soup!

Instant ramen noodles have been around for a long time in Japan. When you go to a supermarket or convenient store, there are many choices from traditional packaging to ones with advanced technology, new flavors, and really cool packaging.

Some instant packages now even contain fresh noodles that are vacuumed packed to improve the taste. The soup stocks are usually pretty good too, but I won’t say this is the healthiest option since they contain quite a bit of processed ingredients.

Miso Ramen - A homemade miso #ramen broth that's quick and easy, yet much better than packaged ramen soup!

Finally, the homemade ramen. It’s actually pretty common for Japanese moms to make ramen at home. Most people however don’t make ramen noodles and soup from scratch and instead use prepackaged fresh noodles and concentrated soup base that comes with the package.

You can find several brands of fresh ramen packages imported from Japan in the refrigerated section of Japanese supermarkets here in the U.S. as well.

Miso Ramen - A homemade miso #ramen broth that's quick and easy, yet much better than packaged ramen soup!

This store organizes the packages by the type of soup (How interesting! Different companies use same color packaging for same type of soup base!). Here, you see Shoyu (soy sauce) on the left, Miso in the middle, and Tonkotsu (pork) flavor on the right.

In the US, Sun Noodles in New Jersey makes fresh ramen noodles and distribute throughout the states. For my ramen recipe, I used JUST the noodles from Sun Noodles package and disposed of the soup package.

Miso Ramen - A homemade miso #ramen broth that's quick and easy, yet much better than packaged ramen soup!

Making good ramen soup with bone stock from scratch requires time and a lot of work. For the home use, instead of spending many hours making the soup base, I’ll show you how to make a delicious ramen soup that takes just 15 minutes. This miso soup base tastes much better than the soup base that comes with the fresh ramen noodle package.

As for this recipe, I do NOT recommend to omit any ingredient other than sake. You can add more Spicy Chili Bean Paste (La Doubanjiang) if you like spicy flavor, but 1 tsp. is necessary to add the depth to enhance the flavor. White pepper adds nice kick without spiciness and it can be found in Asian markets.

This is the final post of my recent ramen series. If you haven’t seen my previous posts on the toppings including Ramen Egg, Chashu, and Spicy Bean Sprout Salad, please take a look.

Miso Ramen - A homemade miso #ramen broth that's quick and easy, yet much better than packaged ramen soup!

If you’re interested in Shoyu (soy sauce) Ramen, please click here for the recipe.

Spicy Shoyu Ramen | Easy Japanese Recipes at JustOneCookbook.com

Here’s the video on How To Make Miso Ramen on my YouTube Channel! Enjoy!

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Miso Ramen
Prep time
Cook time
Total time
Serves: Serves 2
Ramen Topping Suggestion:
  1. Mince the garlic, ginger, and shallot.
    Miso Ramen 1
  2. Grind sesame seeds.
    Miso Ramen 2
  3. In a medium pot, heat sesame oil over medium heat and cook the minced garlic, ginger, and shallot until fragrant.
    Miso Ramen 3
  4. Add the meat and increase heat to medium high. Cook the meat until no longer pink.
    Miso Ramen 4
  5. Add spicy bean paste (La Doubanjiang) and miso.
    Miso Ramen 5
  6. And add sesame seeds and sugar and mix well.
    Miso Ramen 6
  7. Add sake, chicken stock, salt and pepper.
    Miso Ramen 7
  8. Keep the ramen soup simmered.
    Miso Ramen 8
  9. Noodles will be done cooking in less than 2 minutes. Therefore, prepare ramen toppings first so you can serve the hot ramen immediately.
    Miso Ramen Ingredients 2
  10. Bring a large pot of un-salted water to a boil (ramen noodles already have salt in the dough) While boiling, take some hot water into serving bowls to warm up the bowls. Loosen up the noodles and cook according to the package instructions. I usually cook the noodles al dente (about 15 seconds earlier than suggested time).
    Miso Ramen 9
  11. When noodles are done, quickly pick them up with a mesh sieve. You don’t want to dilute your soup, so make sure you drain the water well. Serve the noodles into bowls.
    Miso Ramen 10
  12. Add the soup and top with various toppings you’ve prepared. I put chashu, ramen egg, spicy bean sprout salad, corn, scallion, shiraga negi, pickled red ginger, and a sheet of nori.
    Miso Ramen 11
Prep and Cook Time does not include time to prepare Ramen Egg, Chashu, Spicy Bean Sprout, and other ramen toppings.

Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.

Editor’s Note: This post was originally shared in May 2011. New video and photos are added in September 2014. Recipe is slightly adjusted.

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  1. I love miso soup, and incorporating them with ramen sounds good:) Homemade is always, without a doubt, the best choice for food and it’s healthy with a big YUM!:D

  2. Looks wonderful Nami. You did a great job!! I never thought of using ground pork, but it sounds really good, kind of like Mabo Dofu without the tofu;o) Your step by step photos and instructions are great too.

    • Hi Kay! Thank you. :-) We have a ramen restaurant near my house using ground pork (& additional bones for sure) for soup. So I got the idea. Haha you are right. My mabo dofu uses non-spicy tobanjiang since my kids don’t eat spicy at all. But this one, spiciness is sort of necessary to have the kick for the soup, so I added a bit. Thanks again!

  3. Ohhh my!!! I love the way you presented this! I have never had ramen soup but have heard so much about it! It is on my “absolutely to eat” list whenever I finally get to visit Japan. In the meantime I could try out this recipe. Yum!!! Great job Nami… I know what you mean when you say “from here I didn’t have time to take pictures”… I always have that problem when I cook pasta and I struggle… there’s nothing worse than overcooked pasta/noodles! 😉

    • Hi Manu! Oh I hope you will try real ramen one day, and I hope it would be in Japan. That would be great!!! Haha you also take step-by-step pictures so both of us know it’s really an extra step. But I was thinking your hands must be so messy dealing with flour for baking, while my hands are relatively clean to hold a camera. :-) You are doing great job Manu!

  4. Nami, your soup photo is incredibly beautiful! And all the lovely colours… How do you do this???? Thank you for sharing this detailed recipe (step-by-step once more!). I was sure ramen stock was either with pork bones or with soy sauce! I would have never guessed ground pork can be used. If one day I want to make it with bones, does it matter which bone is used? I suppose I can order any bone at my butcher’s. I have read strange things on internet… and don’t really understand… I thought using a pork bone might be fun :-)

    • Thank you Sissi! I’m going to try making soy sauce flavor next. I just picked miso since my kids love miso soup. :-) The ramen place I go to has ground pork in the soup, so that’s how I got the idea. I’m sure they add bones to get more flavor….what kind of bones? Hmmm I’m not sure. I just don’t have patience yet to cook soup from bones (partially I’m scared). I know what you talk about – not safe..etc right? I’m not familiar with that issue too. You will get much better soup, so I would say you should use bones!

      • Thank you Nami for this answer! I often prepare chicken stock with leftover carcass after having trimmed the legs, wings and breasts. I suppose it is so good mainly because of the bones, but since I have never made a pork stock, I was very curious if it works this way too. Once I had only pork belly and made the Chinese dish I usually prepare with spare ribs simmered for hours. It wasn’t even half as good… I must try pork bone stock one day!

        • Hi Sissi! One of my challenge in cooking Western meal is to cook a whole chicken. I don’t have any recipe to cook the entire chicken because we really don’t have a big oven in Japan and we never ate the entire chicken growing up. So I hear about using the leftover bones and Chinese cooking also use broth from bones, too. But I’m not very familiar either. Unfortunately it’s not typical home cooking in Japan I guess. Let me know when you cook soup with pork bone. Then the broth can be used to make real ramen!

    • Hi Sonia! Thanks for your compliment. Yes I think homemade one is a lot healthy as you can get rid of fat etc… Thanks for dropping by! :-)

  5. Nami, you make every dish sound so easy to make, and your presentation always looks so great! I also love your honesty, like when you forgot to add the broad bean paste here. That’s real cooking, and I can totally relate to you! Hmm…I’m really craving for some miso ramen now :-).

    • Thank you Three-Cookies! Yes, you can decide the same day to make this ramen. Chashu takes only 20 minutes to cook in a pot. So all together, it won’t be so time-consuming. :-)

  6. Love this Nami version because it’s quick and easy and sounds really tasty. Still searching for konbucha to make nami-fried cha siu. Is there any suitable substitute for that?

    • Hi Adora! Don’t worry about Konbucha if you can’t find one. Just sprinkle generous Kosher or Sea salt. We’re missing extra kick from Konbu but it will be still great! :-)

  7. Finally….the long-awaited recipe is there…:D)!! I’ll certainly try this this weekend, I wish I could make it today, but I don’t have pork available at home at the moment. Thanks for the recipe Nami :)!

  8. Your food is always so lovely to look at. I’m sure this tastes every bit as good as it looks. I hope you have a great day. Blessings…Mary

  9. I m all in for that broth in the bowl..I am so glad to learn what actual “Ramen” is from your site..else I always thought that its only the noodles ..I know thats stupid :) I love the symmetrical way in which you arranged the spoon & chopsticks around the bowl!

    • Hi Tanvi! Haha.. Ramen culture is huge in Japan. We always look for a great ramen place. It’s a popular lunch place for mostly men (of course women too). It’s so competitive that so-so quality restaurant won’t last too long. So in that sense, ramen is almost becoming a gourmet food! About being symmetrical, that’s how we put chopsticks, different from Chinese way. :-)

  10. Confession – I associate ramen with dorm room food which needs to be doused in heavy amounts of hot sauce and is typically eaten late at night after more than one libation.

    Discovery – I should give ramen another look. (The homemade version that is.) This looks amazing and regardless of the quick-cook store bought kind or this one, I am a firm believer in not over cooking the noodles! Thank you for sharing another amazing recipe yet again!

    • Hi Mikaela! Thank you for such a honest opinion and I truly enjoyed reading it! Haha your ramen doesn’t sound like original ramen anymore (with hot sauce), but I totally understand. I was into Thai & Vietnamese instant noodle when I was in college. I added seaweed (wakame) etc…totally not authentic at all! Well, next time you visit Japanese restaurant, maybe you can give it a try or at least you know what a real ramen looks like. :-) p.s. I just learned new vocab “libation” from you. 😉

  11. Hi Nami! This looks great! Wait so is the ground pork in the Ramen bowl as well or do you just use it for the flavor but not really serve it with the ramen? I thought for sure you would use milk in here too! My favorite place in LA uses milk and I was shocked!

    • Hi Lindsey! Thank you for pointing that out. I added in the recipe that you also put ground pork in to the soup. I’m glad you are reading my recipe carefully. It shows how serious you are!! LOL j/k 😀 You have to let me know the restaurant name in LA so we’ll visit that place one day. We always want to take kids to LA & SD, so we’ll be there soon. 😉

        • Oh Lindsey, I’d LOVE to go with you! Thanks for your kind offer! My husband is crazy about ramen and gets excited about trying out new places. :-) We must go there together when we visit LA next time!

  12. Why do you always have to make things that look so delectably delicious?! Whenever I jump over here; as soon as I’ve read what you’re cooking up – instantly every food I’ve eaten for the day just seems perfectly miserable.

    But, thank you! It brings a touch of class and happiness to my imagination for the day. 😉

    • Hi Christian! HAHAHAHA! Oh I like the new word I just learned: “delectably”. I’ll be using that vocab. 😉 I hope I’m doing good job here promoting Japanese ramen! :-)

  13. My girls sure love this if I show them!
    Miso soup is both my girls and my favourite and all along I didn’t know that miso can’t be boiled! 😮
    No wonder we kept feeling that the miso paste need to be added alot! LOL
    So glad that you shared this recipe and all those impt points! Tks Nami! 😀

    • Hi Lyn! Yeah it’s a common sense in Japan not to boil miso soup. This kind of thing you learn growing up, but we are not quite sure why. But something about losing flavor. I’m glad you enjoyed my post. :-)

  14. Nami, this looks absolutely delicious! I have not had miso ramen for a while and this is making me really hungry (almost dinner time here)! I think I’ll have to go to your house or cook it soon. Don’t be surprise to see me at your door. 😉

    • Hi Biren! If you live very close to me, you will have to come to eat ramen with us! Haha I like surprises Biren! 😉 I’ll be waiting~~~.

  15. Since the time i saw the movie ‘The Ramen Girl’ I have been waiting to try a bowl of that hearty noodle soup. And now I have your recipe to refer whenever I want to make it :)

    • Hi Kankana! I didn’t know about the movie. I just googled it. Do they show how to cook it? I didn’t use bones but I’d like to try it one day… Maybe first I should watch this movie too. 😀

  16. Nami, I just love reading your posts! Back in my meat eating days, I ADORED ramen! You’re recipe and wonderful description and beautiful pictures are bringing back memories! I hope you are well! … It’s almost Friday! 😀

    • Hi Tiffany! Do you eat fish? We have wafu dashi, which soup base is from seafood (mainly konbu seaweed and little fish). I just learned that we can use that broth for ramen, so I might give it a try too. Yes, FINALLY Friday. This week was loooong, but next week is actually completely packed and busy. Not so looking forward to it. :-( Enjoy weekend!

    • Thank you Liz! Haha, you are welcome to my house anytime! Don’t forget to bring your super yummy desserts, preferably my favorite citrus kind. LOL j/k.

  17. So sorry Dahling for missing so many of your posts…bear with me = ) thank you for thinking I was in my 20’s.. I’m actually late 30’s…eeeek… but I don’t think I look it.. must be the insane skin therapy, facial exercises I’ve been doing for 25 years… guess its working..

    My husband LOVES is miso ramen… I mean, he could have it everyday of the week.!!!

    • Hi Elle Marie! No no need to say sorry….because I was like that, too. It took me some days to visit you right? So please don’t feel bad. I enjoy visiting you and I’ll do so when I can. :-) I don’t know why Japanese men love Ramen so much?!

  18. oh gorgeoooous! never thought of making my own ramen. This looks wonderful, thank you so much, now i can make my own ramen dish, my hubby just loves it!

    • Thank you Aesh! Isn’t that great to make it at home AND it’s easy to cook and delicious…that’s the best part! I hope you will like it. :-)

  19. I love love love ramen but have never made my own. Home in New York it was always the perfect cure for a cold winter day. It’s getting a little hot where I am now, but next time I feel a sniffle coming on this is the recipe I’m turning to!

    • Hello Katherine! It might sounds funny but ramen restaurants are still crowded during summer in Japan too. :-) But I know what you mean. It’s too hot to eat hot food. I always want to eat Pho or Ramen when it’s cold. Thank you for visiting!

    • Hi Tigerfish! I used to eat just shoyu ramen everywhere. But as soon as my kids started to eat what we eat, they always prefer miso taste. So to share food, I had to order miso. LOL. How funny I lost my option! Which one is your favorite around here?

  20. I would go for your soup over the restaurat soup any day! It’ cheaper and i like to know what ingredients are going into my food…hehe.

    Once again, i am amazed by your beautiful photographs :)

    • Hi Abeer! It’s true. Now that I have kids, I think about what are the ingredients and how they are prepared when we go eat out (not always, but I do think about it though). Thank you for your kind compliments. :-)

  21. Nami-This is so incredible. The sake, and miso combination in this delicious soup.
    No way you can get anything close to this in a Japanese restaurant. This is made with “love.”
    The presentation and photo is outstanding, as well:DDD

    • Hi Elizabeth! Thank you for all of your kind compliments. :-) Well, I’m confident that my soup is actually better than some bowl of ramen I ate in a Japanese restaurant (I don’t know how restaurant can screw up so bad) before. 😉 Thank you for visiting my site!

    • Hi C & MSP! Yes, Japanese style. :-) You probably never tried it unless you have a bowl of ramen. Next time you see one, please give it a try! :-)

    • Thank you Cooking Rookie! You too? I have another person (Kankana from Sunshine and Smile) who said she watched this movie. Was it a good movie?

    • Awww thanks Peggy! My husband said I put too much stuff on top of ramen. But this is how I eat, so I didn’t think about food styling. LOL.

    • Thank you Chris! I’m glad you like the look of it. It’s kind of important for people who never tried this dish. So thank you!!

  22. What great tips Nami! Esp the stock..sesame and not boiling miso! I didn’t know abt the miso bit. I have always wondered how to make ramen stock so now i know!

    • Thanks Daphne! I’m glad I shared something useful. Sometimes it’s better to tell what I know, even I thought it could be a common sense because it’s not always common sense in other culture. :-) Thank you for coming to my site Daphne!

  23. Susan

    Hi Nami, finally a ramen recipe without the broth being made out of dashi or konbu, which I can’t have for health reasons. By the way you’re spinach recipe was sooo good!

    • Hi Susan! I’m glad to hear you like the recipe and I hope you will give it a try and let me know. :-) Thank you for cooking the spinach gomaae recipe. I’m happy to hear you liked it! 😀 Thank you for leaving your kind message here!

  24. Another beautiful dish. You’re so good at explaining and pointing out all the fine details. Your passion for cooking and sharing your recipes definetely comes through in your writing. Now I have to get up my nerves to try some of these delicious dishes.

    • Hi Sandra! Thank you for your kind words. I actually speak simple English and maybe it’s helping making simple sentences. I still can’t follow long English directions on cookbook sometimes. I forget easily (well, or am I just getting old?). Thank you for always leaving some nice comments. Whenever I write a pork recipe, I still think of you. Hehee. :-)

  25. Ashley

    I am in love with your site! Just moved into a new apt with my bf and am looking forward to cooking some delicious meals from your site :) thank you!

    • Hi Ashley! Thank you for stopping by my blog! It must be fun cooking with/for your boyfriend. I’d love to help so let me know if you have any question! :-)

  26. Nami, I love ramen! I’m 100% sure Nami soup is better than anything in the shop because friends soup is more comforting. I will have to try this recipe. I’ve too scared to try ramen at home because – like you said – the ramen in the shop is boiled for a century before they serve it to you.

    • Amy, I hope you like this recipe. We really enjoyed it, and my husband is picky about “good” ramen too. It’s not like ramen store’s ramen where the broth is cooked for many hours/days, but it’s pretty good for homemade. :-)

  27. Punisher

    Is the cooking sake supposed to be boiled or is it just for the taste unboiled? I’ve never cooked with sake so I’m not sure. I’ve just seen people put it in pans and it sizzles.

  28. SubMatrix

    Hi Nami,

    I’m curious, if we wanted to take this exact same recipe but simmer it on low heat for a long time (hours?) would the flavor be better? What if we cook the soup but then let it sit until the next day?

    • Since I am using ground pork here, I don’t think simmering long hours will help adding more flavor. Probably a bit better, but not significant difference. :-)

  29. David

    This sounds Delish I’m considering cooking this for an upcoming dinner date and my local market has no sake.
    will it make much of a difference and is the something that i can substitute instead.

    • Hi David! We often add sake to our cooking to add flavor and sometimes reduce the smell of meat/fish etc (similar to adding wine for cooking). If you can find Chinese rice cooking wine that’s okay too. I recommend to buy a cheap bottle of sake if you can find in Chinese market. If not, dry sherry might work too. I learned that’s a substitute for Chinese rice cooking wine. I hope you will like this recipe. Thank you for trying!

  30. Brandi

    im not a cook was never taught but my husband was by his grandmother. im a fan of naruto and i wanted to try miso ramen but i live in a little town in the middle of no where oklahoma and no good ramen shops. so i decided to do it on my own i made my noodles from scratch and went looking for a good recipe after searching i found yours it was very simple for me to follow along and it is wonderful thanks for everything

    • Hi Brandi! Wow you made your own noodles too?! That’s amazing! I’m so happy to hear that you liked the recipe. Did you find naruto in your area? It was really my pleasure that you enjoyed this ramen and thank you so much for letting me know. I really appreciate your feedback! :-)

  31. aangita

    OMG! This was amazing! I made it yesterday. Couldnt find the konbucha for the chashu but I will order it online. Thanks you so much for sharing!

    • Hi aangita! I’m so happy you liked it! 😀 It’s not the same as good ramen shop, but I have to say this is pretty good for homemade. Thank you so much for your feedback!

  32. Heather

    I made this, along with your Chashu Pork for my boyfriend’s birthday instead of a cake. It was so easy to make, and so very tasty! I even managed to cook it in a teeny tiny caravan on holiday. I am about to now make this for my whole family! Thank you so much for this fantastic recipe.

    Love Heather! xx

    • Hi Heather! Yay! I’m happy to hear you liked it! Wow this must be the very first chashu miso ramen cooked in a caravan!! Thank you so much for your feedback! You made my day. :-)

  33. Hi Nami!

    The recipe was wonderful and super easy to make, the husband who is not much of a soupy noodle fan ate every last bit of it and wanted more. I love how easy it is to make on a busy weekday 😀 I’ve been lurking through your website for a while now, and I can’t wait to try some of your other recipes :)

    Thanks again!

  34. Yukionna

    This is an awesome recipe! I felt like I was back in Japan, but it actually tasted better homemade. If I could only slice the chashu like a pro. Mine kept on falling apart. Nevertheless, it was extremely flavorful and absolutely delicious. The whole soup was a little slice of heaven!

  35. Megan Hui

    I love this recipe, made it for dinner the other day after a long day at work. I didn’t make chashu myself but still so delicious. Thanks Nami! You have changed my life!

    • Hi Megan! Thank you so much for leaving your feedback here. I’m impressed that you cooked this after work! So happy you liked the broth. Thank you for trying this recipe! :)

  36. Georgiana Darcy

    Dear Nami,

    I really enjoy your blog and the recipes! I was wondering whether you might have a good recipe for soymilk ramen? Apparently, there is none in the Western-language blogosphere, I have been searching for quite a while…..

    I would be most delighted to get it from someone who really knows Japanese food!

    Best wishes, Georgiana

    • Hi Georgiana! Thank you so much for your kind words. :)

      I’ve never tasted Tonyu (soymilk) ramen before, but I researched a bit about it.

      The most important part of ramen is always the base soup. It looks like some people make the soup with chicken stock + soymilk + miso and others make kombu dashi + soymilk + miso Unless you prefer “light” version, I’d go with chicken stock. Some people make it spicy by addindg gochujung (korean bean paste).

      For soup:
      1 cup soy milk
      1/2 cup chicken stock
      grated garlic (1 clove)
      1/2 Tbsp. miso
      (1 tsp. soy sauce – optional)

      Stir fry pork belly (or bacon), napa cabbage, etc as toppings.

      Hope this quick recipe will help you get started. I have never tried…but it seems like above recipe is pretty general. You might need to adjust according to your liking. I’ll try Soymilk Ramen next time I go back to Japan and try making on my own one day. :)

  37. Cille

    That looks so delicious nami I can’t wait to try it out!
    I just have one question: can you replace the pork ground with beef ground? I’m having a muslim friend over for dinner and she loves ramen so I really wanna make it for her.
    Keep doing what you’re doing 😀

    • Hi Cille! It’s not common to have “beef” and “chicken” ramen in Japan, but I think anything can be possible. :) Thank you so much for your kind words and support! Hope you all enjoy the ramen!

    • Hi Joe! I’m sorry for my late response (I’m traveling in Japan right now…very sorry!). It gives really good flavor so I hope you could find it… but if you can’t, try Korean version, gochujang. It gives depth in flavor so I really think it’s an important part of ingredients. Hope that helps! :)

  38. I just recently found your site and I am in looove! Thanks so much for sharing these recipes with us! My kids adore Japanese food and I had always look for good and easy ways to make them. Also, love your travel pics! Thanks!

  39. Rogelio H

    Thank you Nami. I like Miso Ramen and have eaten Sapporo Miso Ramen several times, especially spicy Ramen. Do you think your recipe might be similar to Sapporo Miso Ramen?

    • Rogelio, ramen is VERY hard to compare because each ramen shop tries really hard to be distinct. In general, miso ramen is similar – miso flavor, but the broth can be very different in each shop. Plus, the restaurant usually spends days to make just the broth, so mine is not comparable to the restaurant broth… I think this is very good broth considering it’s made from ground meat in a short time. Hope that helps. :)

    • Hi Cat! You can put seafood if you like. Beef is not common meat for ramen, and chicken is okay to use if you like… but I’d put seafood and more kinds of vegetables. :)

  40. Aw, your making me miss Japan! I just got back from Tokyo and some serious binging on ramen! Miso ramen is my favourite, I find tonkotsu too rich. I can’t believe you make this yourself! PS It is so embarrassing but I always have to pause and think about the answer to the math question to submit my comment!!! Ha ha ha! Cracks me up!

  41. Hi Nami, one of the reasons why I never cook ramen at home is bcos most recipes usually require about 24-36 hours to make the broth itself. Like your simple recipe which can be done in under 1 hr :)

  42. Kimmi

    I’m kind of glad that I just ate dinner because otherwise, I would have been craving that bowl of ramen. It looks so delicious, and I really enjoyed this ramen series. I also had no idea that there was a color-coding across the board—that certainly is hlepful to know On another note, your kids look fantastic in their karate uniforms, and I hope that they had fun at their lesson!

    • Hi Kimmi! Haha thank you so much for your sweet words. I didn’t realize until I took that picture in the supermarket and realized how neatly arranged by colors… And thank you. <3 My kids love going to karate everyday!!!

  43. donna mikasa

    We have a Sun Noodle factory here in Hawaii and once you eat fresh noodles, there’s no going back to dried! And homemade broth is so much better than (salty) packaged ones! Thank you for sharing your ramen series! Hope to try some when the weather gets cooler here!

    • Hi Donna! I realized that when I was checking their site! I agree. I haven’t eaten dried noodles for ages! Yes, I was hoping that my soup would be “close” to Sun Noodle’s broth, but I was pleasantly surprised mine tasted better… LOL at least to me. =P It’s 80-90F here today. No ramen for a while. :)

  44. This looks and sounds wonderful and the colors are gorgeous too.
    I had no idea that there a different types of Ramen, the ones you used in this dish look very nice.

  45. Nami-san, you did a beautiful job on a very labour intensive dish. This weather is the perfect time to sit down to a delicious bowl of noodles, slurping along the way of course… Take care

  46. I can confirm that ramen is very popular in Oz as well. I love how ramen is a bowl of such a complete meal. Your bowl of ramen is so gorgeous it’s making me hungry! I’d love to sprinkle it with the pickled ginger xx

  47. Oh my your photos look amazing and I want to dive into those ramen noodles right now. The process looks simple to do and I will try this recipe on my family. We always start our meals with soup. Your kids looked so cute in the IG photos. Thanks for sharing this recipe. Have a wonderful week, Nami.

  48. Thank you for not only great recipes but all the interesting background info. you share with us! I’m always learning something new here. I agree that ramen has been all the rage in recent years. I guess a good bowl of hot flavorful noodles just can’t be beat! I have a bag of the refrigerated kind of miso ramen in my fridge right now so I know what I’ll be making soon. It won’t be your knockout bowl of ramen here but I’m sure I can at least tackle the eggs. : ) Thank you!

  49. Noriko

    Hi Nami,
    Thank you always for all the beautiful videos of all your recipes. The ramen recipe looks yummy. I’m going to try it. When I printed the recipe, I noticed one ingredient missing, Miso. Just wanted to let you know, but great work. Thank you.

    • Hi Noriko! Thank you so much! I hope you enjoy this recipe. I see the print preview and miso is there between chili bean sauce and sugar. Do you see it?

  50. I love to read about your ramen. I always learn so much… and this one looks fantastic (I have never tasted miso ramen… every time I went to Japan it was too hot to indulge into ramen often, so I had maybe three every time and I was always too tempted by the chicken or pork stock-based…). I had no idea about Hokkaido’s ramen. My Tokyo friend has moved to Hokkaido alas… but maybe one day I’ll go to visit her new home city and taste this famous ramen there too.
    By the way, I also did the same with ramen noodles when I couldn’t find them without the sauce (I never use these sauces… they remind me of student times and also early professional busy years when I had instant noodles with awful sauces regularly…).

  51. I wish this bowl of ramen were in front of me right now – it looks absolutely mouthwatering! We love ramen and since moving to a smaller town, there aren’t any ramen shops but even those didn’t compare to the ones we tried when we visited Tokyo a few years ago. I love love love that you are sharing a 15 minute homemade ramen recipe. I am so excited and can’t wait to make this – pinning :) Thank you so much for sharing another winner :)

  52. I have to admit, I love ramen (the 5 for a dollar stuff). Now I am so happy you have introduced me to fresh ramen… gotta go to my Asian store to check it out. :) I would devour that bowl!

  53. Carmen

    Found your website through a search on green tea chiffon cake. Your website is awesome!! So much food I’ve had when eating out but wish I knew how to make them. Now I can! :) Website design is well organized and your recipe instructions were very clear! Love the video that you share. It’s well editted!! Love it!

    So I got side tracked and made this miso ramen tonight for dinner. AWESOME! My husband loved it! Thank you so much for taking the time to share with us your recipes!!!

    • Hi Carmen! Thank you so much for your kind comment and I’m glad to hear you enjoy my recipes and videos. :) So happy to hear you liked this recipe. Thank you for trying it out!

  54. ラーメンいいよねえ。 庶民も味だもんなあ。私はとんこつ派なんだけど、うちの主人は味噌味が好きです。 日本で博多ラーメン食べたとき、感激しました。

    しかし、なみちゃんの凝ってる。私はそこまで手をかけないのよ、手抜き主婦だから。 ああーラーメン食べたい!

  55. Ashley

    Hello Nami-san,

    I actually do not eat pork. Would ground beef or ground turkey be an appropriate alternative for this recipe?

    Also, I just want to tell you how much I love your blog. My fiance (Mr. Boring Food) generally has a hard time trying new types of food, but I’ve actually convinced him to branch out a bit thanks to the delicious recipes you post here. He even liked the macha steamed buns!

    Thanks again!

    • Hi Ashley! Actually “beef” ramen doesn’t exist in Japan. I’d go with chicken or turkey. :) It should be light and healthier alternative for sure. :)

      I’m glad you enjoy reading my blog and thanks for following! I’m also happy to hear your fiance tried something new too. Happy cooking!

  56. Ramen is one of my most favorite things in the world. . I grew up eating Ichiban, the instant one. . and some instant noodle bowls. . so bad for you!! but now I make my own broth but still use those noodles from the package! :) Ramen is big everywhere. . Los Angeles and Seattle too!!

  57. This is so different from soups I make, but it is one that I need to start making. We’ve been testing out more noodles lately so this recipe will be another great one to try out. Your dish are so beautiful Nami!

  58. Miso Ramen sounds so good for dinner tomorrow! I made myself a hot and sour noodle soup earlier, I think I would go for miso ramen instead! I love corn kernels, chili bean paste, and nori together! Yummy!

  59. I love this recipe and your website!
    Thanks a million for all your help making delicious Japanese food. My eternal gratitude for turning my life into the final restaurant scene in Tampopo (well almost). Domo arigato.

  60. Angela

    Love your blog! Just made this and the family slurped up every last bit! My Ramen loving (aka Ramen Snob) husband was shocked out how good this was! He didn’t think anything homemade could come close to our favorite Ramen shop.

    All the recipes that I have tried on your site have been awesome! Thank you for all of your hardwork in keeping your blog up and for sharing all of your lovely recipes :)

    • Hi Angela! Aww I’m so happy to hear you enjoy my blog! Thank you for reading! And yay! So glad to hear you tried this ramen recipe and your family, especially husband enjoyed it! 😀 Isn’t it amazing, considering how fast you can make this broth? I’m glad my recipes work for your family. Thank you for trying my recipes! xoxo

  61. Tomo

    I came across your website recently and have used many of your recipes, which have been great!! The flavors, instructions, and photography are top notch. I noticed that your shoyu ramen broth recipe calls for straining the broth before use, but this miso ramen broth does not. I have tried it both ways and definitely prefer the strained version, especially because of the fibrous miso paste. Either way, I enjoy the recipe tremendously. Thanks again for all of your work!

    • Hi Tomo! So happy to hear you enjoy my recipes and thank you so much for your kind feedback. I strain shoyu broth because ginger pieces can be bothering when you eat the noodles/drink soup. While miso version has ground meat and ginger pieces stay together with the meat so it’s less bothering. :) You can definitely strain it too. A lot of miso ramen uses ground meat as topping (I actually love this part), but it’s definitely optional as well. :) Thank you so much for writing!

  62. Cory

    I recently went to Japan with friends, and fell in love with ramen there. In my hometown in Minnesota, I’ve yet to find ramen that comes anywhere CLOSE to the level of incredible deliciousness that we experienced there.

    I stumbled on your site today, and love it. The photography and how-to links for everything are amazing. I made chashu, and this ramen dish. The broth came out perfectly, as did the chashu. Thank you so much, your documentation efforts made this very accessible. My wife loved it.

    • Hi Cory! I’m so happy to hear you enjoy my site. Thank you for trying chashu and miso ramen recipes and I’m glad to hear they are helpful. I think the soup is quite amazing considering how little effort we put. :) Thank you for your kind feedback! Happy New Year!

  63. Angeline

    Made this for my family tonight. With freshly made ramen noodles ( from instructables), it was delicious! My 4 yr old had 3rds!! Topped the ramen with TJ’s crispy pork belly, eggs, corn and sprouts. Yum! Thanks so much for this recipe

    • Hi Angeline! I’m so happy to hear your family enjoyed this recipe! Great idea to use TJ’s pork belly! Thank you so much for your kind feedback. :)

  64. Carl

    Tried this last night. The recipe is easy to follow and made for a great end result! Mine didn’t look nearly as aesthetically pleasing as yours but it tasted pretty great. Thanks for posting both the recipe and the topping recipes! Very helpful.

    • Hi Carl! I’m happy to hear you liked the recipe! Well mine didn’t have enough soup for the photo…the noodles absorbed the broth while taking the pictures, so my photos are not perfect. 😉 Thank you very much for your kind feedback and compliment. I’m so glad you enjoyed it! :)

  65. Nami,
    I tried this recipe days before when we have a classmates social gathering. I just want to share them something new because usually I treat them with Chinese food. I am not that skilled, so consuming lots of time searching the ingredients and making preparation. Anyway, the most important thing is that it turns out so so great!!! Thanks for the detailed recipe. I am on the way to trying more your recipes currently.

    • Hi Elaine! Thank you so much for trying this recipe! I tend to go with Japanese food when I’m hosting a party too as it’s easier for me. :) I’m happy to hear you enjoyed this recipe. Thank you for your kind feedback. xo :) By the way, you make awesome Chinese food and take gorgeous pictures!

  66. Mossy

    I tried the miso soup with a few changes: I used a mix of vegetarian kombu dashi and shiitake dashi instead of chicken stock, omitted the minced meat and sesame seeds (did not have those on hand), used non-spicy doubanjiang and added red pepper flakes to make up for the spice, and replaced the sake & sugar combination with mirin & 1 added teaspoon of sugar. I followed all the rest and found that it was too salty and had to balance it out with 2 more tablespoons of mirin. I guess the absence of the minced meat and sesame could have caused the soup to be on the salty side? In any case, it turned out fantastic (albeit “heavy” on the flavors) and I can’t wait to try out the recipe again when I have all the ingredients lined up.

    Love your blog, and thank you for bringing the Japanese restaurant into our homes!

    • Hi Mossy! I think, based on your substitution, the broth flavor seems quite heavy. The chicken stock is more flavorful than Japanese dashi base broth, and adding meat (and sesame seeds) adds extra complexity to the sauce. With all the savory flavor along with the seasonings, the broth should be pretty balanced. However, if you use light dashi base, I’d probably adjust the whole seasonings so it can have a good balance. Ramen broth is usually salty compared to udon or other types of noodles in Japan, but I assume yours were maybe beyond average saltiness. Like you mentioned, lacking of the meat and chicken stock, I feel like seasonings overpowered the whole broth. I hope you try this recipe as it is one day. Only part you need to watch out (for saltiness) is that each brand of miso has different salt level. I hope this makes sense. :)

      I’m happy to hear you enjoy my recipes and thank you so much for trying this recipe!! :)

  67. Thank you so much for this recipe! Ramen is a huge hit here in Manila but it’s quite expensive so it’s not something I can buy all the time. When I found this recipe, I was excited because and all the soup ingredients are readily available in my pantry plus I really love miso! I made it today and while I was cooking, my brother said “hmm smells like something Japanese”. It was really good! I didn’t use a lot of toppings but it’s okay because the soup itself was already satisfying and reminded me of my trips to Japan. I actually cannot believe that I was able to make something this delicious. Next time, though, I will try making the chashu. Thank you again!

    • Hi Claire! Thank you so much for writing your kind feedback! I’m so glad to hear you and your brother enjoyed this recipe! It’s pretty amazing how simple ingredients and prep can give a wonderful flavor of ramen broth! Hope you enjoy the chashu recipe as well. Thank you again!

  68. Les

    I made this recipe last night for Valentines Day with my girlfriend. We were COMPLETELY FLOORED BY IT. It was the first time I’d ever made ramen, so, this guide was extremely helpful. It was utterly delicious and I can’t wait to make it again. I wasn’t able to track down the Chashu for a topping, and I didn’t get the ramen egg this time either, but next time. Next time… Thanks so much for the recipe! Perfect!

    • Hi Les! Wow I’m so happy to hear such a great review and glad to know my recipe was easy to follow. Next time try making chashu and eggs on previous day. 😉 Thank you for writing!

  69. William

    I’ve tried lots of miso soup recipe out there but this one is really great and fast (love fast and yummy haha) to do. And indeed the hot miso paste gave a kick in taste !

    • Hi William! I’m so happy to hear you liked this recipe! I think this miso base ramen soup is pretty amazing considering how fast we can make! I like this soup much more than the concentrated soup that comes with fresh ramen packages. :) Thank you so much for your kind words!

  70. Jasmine

    I am excited to try this recipe out! I make a version of ramen that takes almost all day due to the broth, so this will be a quicker version I think my family will enjoy! :)

    Are the recipes to make the toppings that are pictured within this website? I am also interested in testing them out. Thank you!

  71. Erica

    I recently went to San Francisco on a trip and had real ramen for the first time. I have been trying to find ramen just like the one I had in Chicago with no luck. I stumbled across your website and tried making this tonight. I even went to a special Japanese grocery store to get ingredients! This recipe tastes exactly like the one I tried in San Francisco!! I am so glad I discovered your website and can’t wait to try more recipes! Now I need to try this again with all of the tasty toppings!!

    • Hi Erica! I’m so happy to hear you enjoyed my miso ramen recipe! The broth is easy to make and doesn’t take hours or days like ramen shops spend, but the flavor of this soup is pretty amazing. Make other toppings ahead to fully enjoy the ramen next time! Thank you very much for your kind feedbsck!

  72. Dexter

    Soooo going to give this a shot! I love ramen, I too live in the Bay Area and are always looking for a good spot. Santouka has always been my favorite place but San Jose is a drive. In your opinion. What ramen restaurants are your favorite?

    • Hi Dexter! I think you will love this ramen! The soup is very easy to make, but it tastes pretty amazing. :) My favorite? It’s hard to pick one (especially I haven’t tried all the ramen shops in the Bay Area), but I live in Peninsula and I go to Ramen Dojo and Ramen Parlor often. I don’t want to drive to SJ and wait in line to get a bowl of soup, unless it’s a special occasion… :)

  73. Vanessa

    Hi Nami! I’d like to try making your ramen but I have some questions about the ingredients. I can’t find awake miso on island. I have red and white miso (separate packages) can I use a mix of this to make up the awake miso part? If so, can you suggest a measurement? I also can’t find the exact brand of chili paste but our local Japanese food market has something similar (it says chili paste on the label) would this be fine to use?

  74. What would be the the best way to take ramen for lunch at university? I have access to boiling water and a microwave at school, and I also have a thermos I can pack hot liquids in to bring from home.
    Would I keep the noodles separate from the liquid until I’m ready to eat it? Also, which veges/toppings could I keep in the liquid and which should be stored separately?
    I’m in Australia and we’re moving into winter now, and I am looking at ways to pack some warmer foods for lunches.

    • Hi K! Yes, definitely separate the noodles and broth as noodles will absorb all the liquid and become soggy. I recommend to keep all 3 components separately. Noodles (cook it but take it out earlier as you will microwave and cook again), toppings, and broth. Hope this helps! :)

  75. Doug Vidakovich

    My son recently completed a three year tour of Japan with the US Navy and fell in love with Ramen (he actually fell in love with it while in San Diego, but got the treat of his life while living about an hour+ west of Tokyo). Unlike most sailors who are in the 18-20 year old range and rarely leave the comfort of the base, he explored…and explored, and explored. Since his return, we’ve had Ramen several times, most to the delight of my palate. On my most recent visit with him in Austin, TX, we had two very good miso ramen meals. Though very identical in substance and what additions I added, I quickly picked up on the difference between outstanding pork broth and good pork broth. Now, I need ramen and in my city, there is none. So, thank you for this outstanding reference which I will be using quite often in my attempt to make something passable.

    • Hi Doug! I remember I responded to your comment, but somehow it doesn’t show my response here… just in case you didn’t receive my response earlier, I’m going to write again. :)

      I’m happy to hear your son enjoyed eating ramen in Japan! Sounds like he really enjoyed eating local Japanese food! I hope you enjoy this quick homemade ramen recipe! :)

  76. Erica

    Hi Nami!

    I am sure you know by now based on all of the comments on this recipe and from your own experience, but this miso ramen is absolutely amazing!

    I have made it twice now for dinner for my partner and I and we LOVE it, to the point where I will actually make this myself before I go to my favorite ramen place!

    I am so glad to have stumbled upon your website. Thank you so much for sharing your knowledge and skills with us!

    I look forward to trying your other recipes!

    Thank you again!! ^_^

    • Hi Erica! I’m truly happy to hear you enjoyed this recipe as much as we do! It’s so simple to make, but it doesn’t lack of flavors considering how little time you spend! Thank you so much for your kind feedback and I’m so happy to hear you two enjoyed it very much. :) I’m glad you found my site too! I hope you find some other recipes that you are interested on my site. Thanks again! xo

  77. alex

    i made this with my wife. AMAZING so so good. everyone who tried it said it was the best Ramen they ever had. I used shinshu honzukuri miso which is top quality and so so good. thanks for this.

    • Hi Alex! I’m so happy to hear you (and everyone) enjoyed this recipe! Thank you for trying my recipe and writing your kind feedback. :)

  78. Madeline

    I’ve made a shoyu ramen completely from scratch a few times. While the is amazing, I don’t love spending 2 days on a recipe very often. I’m going to try this version tonight! Thank you for giving us an easy ramen recipe!

    • Hi Madeline! I understand. Your ramen must be so delicious though! :) I also don’t have time to spend 2 days for ramen broth, so this is my go to ramen recipe and we really enjoy it. Hope you will like this recipe! :)

  79. I just tried this recipe for lunch and the broth turned out perfect! Didn’t have time to thaw the ground meat, so I used leftover rotisserie chicken instead. I know it’s not the right way to do it, but the dish turned out really great. It’s amazing that I can create such delicious ramen dish so easily at home! Will definitely make this again. And of course I’ll use ground meat to make it properly next time 😉