Miso Ramen Recipe 味噌ラーメン

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  • If you’re a ramen aficionado,  then you will have to give this quick and delicious homemade Miso Ramen recipe a try! Flavored with pork and chicken broth with a mix of toppings such as chashu, ramen egg, sweet corn kernels, nori sheet, this bowl of noodles is going to satisfy your craving. 

    Miso Ramen in a white bowl.

    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 the chewy and wavy ramen noodles inspired me to create the video for my miso ramen recipe which I shared in 2011.

    Watch How to Make Miso Ramen 味噌ラーメンの作り方

    Love ramen? Then try this quick and delicious homemade miso ramen with pork and chicken broth, top with chashu, ramen egg, and corn.

    Miso Ramen and Ramen restaurant on the street.

    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 hours, and on the weekends the lines form even before the restaurants open.

    Miso Ramen in a white bowl on the wooden table.

    Three Types of Ramen

    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 where you can find 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 in a white bowl on a wooden table.

    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 available. You can choose from traditional packaging to the ones with advanced technology and new flavors, with 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 topped with Chashu, Ramen egg and corn in a white bowl.

    Making Delicious Homemade Ramen At Home

    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 in packages.

    Type of Noodles used in Ramen

    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 they have distribution throughout the states. For my ramen recipe, I used JUST the noodles from Sun Noodles package and disposed of the soup package.

    Miso Ramen topped with Chashu, Ramen egg and corn.

    Easy Homemade Ramen Soup Broth

    Making good ramen soup with bone stock from scratch requires time and a lot of work. For 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 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 depth in enhancing the flavor. White pepper adds a nice kick without spiciness and it can be found in Asian markets. Every seasoning plays a part in making the delicious soup. As a result, you get a rich and intensely savory bowl of miso ramen that will greatly satisfy your cravings.

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

    Ramen eggs, Charshu and bean sprout.

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

    Spicy Shoyu Ramen in a bowl.

    Don’t want to miss a recipe? Sign up for the FREE Just One Cookbook newsletter delivered to your inbox! And stay in touch on Facebook, Google+, Pinterest, and Instagram for all the latest updates. Thank you so much for reading, and till next time!

    4.59 from 29 votes
    Miso Ramen - A homemade miso #ramen broth that's quick and easy, yet much better than packaged ramen soup!
    Miso Ramen
    Prep Time
    10 mins
    Cook Time
    15 mins
    Total Time
    25 mins
     
    Course: Main Course, Soup
    Servings: 2
    Author: Nami
    Ingredients
    Ramen Topping Suggestion:
    Instructions
    1. Gather all the ingredients.

      Miso Ramen Ingredients 2
    2. Mince the garlic, ginger, and shallot.
      Miso Ramen 1
    3. Grind sesame seeds.
      Miso Ramen 2
    4. In a medium pot, heat sesame oil over medium heat and cook the minced garlic, ginger, and shallot until fragrant.
      Miso Ramen 3
    5. Add the meat and increase heat to medium high. Cook the meat until no longer pink.
      Miso Ramen 4
    6. Add spicy bean paste (La Doubanjiang) and miso.
      Miso Ramen 5
    7. And add sesame seeds and sugar and mix well.
      Miso Ramen 6
    8. Add sake, chicken stock, salt and pepper.
      Miso Ramen 7
    9. Keep the ramen soup simmered.
      Miso Ramen 8
    10. 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
    11. 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
    12. 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
    13. 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
    Recipe Notes

    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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