You can make my delicious Miso Ramen with authentic broth at home in less than 30 minutes! Add optional ramen eggs and chashu (Japanese braised pork belly) or customize it with your favorite toppings. It‘s a piping-hot bowl of soulful goodness that‘s sure to satisfy your ramen cravings.
When you’re in Japan, you will quickly learn that there are 3 basic ramen flavors: shio (salt), shoyu (soy sauce), and miso (fermented soybean paste).
If you’re wondering about the tonkotsu ramen, that’s actually a type of broth base and the tonkotsu means a pork bone broth. If you’re interested in learning more about ramen, read our Japanese Ramen Guide for Beginners.
Today we’ll make the popular and my favorite, Miso Ramen (味噌ラーメン).
Learn How to Make Miso Ramen at Home
Ramen consists of 3 components: soup, noodles, and toppings. In this post, I’ll go over each topic in detail.
Part 1: Ramen Soup スープ
Although the Japanese enjoy eating ramen at ramen shops, it is common for Japanese moms to make ramen at home. Making good ramen soup from scratch requires a lot of time and effort, so most households use packaged ramen which includes 2-3 servings of fresh noodles and a concentrated soup base.
In this recipe, instead of spending many hours making the ramen soup base, I’ll show you how to make a delicious ramen soup that takes just 15 minutes. Best of all, it tastes much better than the soup base that comes with the package.
In case you’re wondering, the soup for miso ramen is not the “miso soup” made from dashi and miso paste.
Below, I explain the ingredients for Miso Ramen soup. I do not recommend skipping or substituting the following ingredients because each ingredient plays an important role. As a result, you get a rich and intensely savory bowl of miso ramen that will greatly satisfy your cravings.
5 Key Ingredients for Quick Miso Ramen Soup
- Miso
- Doubanjiang (spicy or non-spicy bean paste)
- Sesame seeds and sesame oil
- Homemade or store-bought chicken broth
- White pepper powder
1. Miso
Miso is a Japanese fermented soybean paste, and it’s one of the essential condiments in Japanese cooking. If you are new to miso, I highly recommend taking a look at my Miso pantry page.
Based on the type of miso and the brand that makes it, the flavor of miso varies. In most cases, there is no type or brand that is better or worse, except for your preference. I personally love Hikari Miso® and you will see me using this brand exclusively on my blog.
For miso ramen, use any miso type except for hatcho miso or saikyo miso. My favorite miso is kodawattemasu (see below).
2. Doubanjiang: Spicy or Non-Spicy Bean Paste (Sauce)
The key condiment in this recipe is doubanjiang (豆板醤) or spicy bean paste, a combination of fermented broad beans as the main ingredient, soybeans, and often hot chilies. The salty, savory, umami-rich paste adds an incredible depth and character to the broth that you should not substitute. You can add more if you like your soup to be spicy, but one teaspoon would be enough to give it a good kick.
Non-Spicy Doubanjiang: Did you know that there is NON-SPICY doubanjiang? Taiwan, Hong Kong, and Guandong in China have non-spicy doubanjiang. It has the same savory depth in the paste, but without the heat.
To distinguish the two versions, the Sichuan doubanjiang is called la-doubanjiang (辣豆瓣醬, “la” (辣) meaning ‘hot’ or ‘spicy’).
When the kids were small, I use only non-spicy doubanjiang to make my Mapo Tofu and Miso Ramen. Taiwanese brands like Kangshan (岡山) (above) and Ming Teh (明德) offer the doubanjiang made from fermented broad beans and soybeans, and they usually have both spicy and nonspicy versions.
You can get these Taiwanese brands at a local Chinese grocery store. Amazon does not sell the non-spicy doubanjiang at this time (please let me know if you find one).
- Ming Teh Doubanjiang (non-spicy)
- Kangshan Doubanjiang (non-spicy) – Walmart
- Kangshang Doubanjiang (non-spicy) – Weee!
Doubanjiang Substitute: If you really can’t find doubanjiang, you can use gochujang (Korean chili paste; spicy) or doenjang (Korean soybean paste; non-spicy). However, the ingredients are slightly different and have different flavor profiles.
3. Sesame Seeds and Sesame Oil
Sesame flavor in this recipe is prominent as both sesame seeds and oil make the broth nuttier and richer, adding a nice aroma and flavor to the ramen soup.
Japanese households always have a set of suribachi (mortar) and surikogi (pestle) to grind sesame seeds, but if you don’t have one, you can crush the sesame seeds with a food processor (or a coffee bean grinder).
The type of sesame oil you need is dark roasted sesame oil. It has a deep flavor of sesame and only 1 tablespoon would give plenty of fragrance to the soup.
4. Homemade or Store Bought Chicken Broth
For a richer and more flavorful broth, homemade chicken stock is best. But it’s okay to use store-bought broth to make ramen soup if you don’t have the time.
I like chicken stock from Trader Joe’s. Use less sodium stock and adjust the salt according to your liking. Remember, some chicken stock can be saltier, so you always have to taste your soup before adding salt.
5. White Pepper Powder
I believe white pepper powder is a magical spice in Chinese-style soups and fried rice. Just a few sprinkles of white pepper will elevate the flavor and add a nice kick without the spiciness. You can find white pepper powder in Asian grocery stores or specialty spice shops.
FAQs for Ramen Soup
Do we need to add sugar?
Sugar is not added to sweeten the dish, but it is there to counter the saltiness of miso and doubanjiang (fermented bean paste). Try adding 1 teaspoon at a time and taste the soup before adding more.
Do we need to use sake?
Unless you can’t use it due to religious reasons, I strongly recommend using sake in Japanese cooking. Sake is an essential ingredient such as soy sauce and mirin in Japanese cooking. In this recipe, sake removes the unwanted smell from the meat and adds a subtle sweetness and umami to the soup. The best substitute would be dry sherry and Chinese rice wine.
Part 2: Ramen Noodles 麺
Ramen noodles are made from four basic ingredients: wheat flour, salt, water, and kansui (かん水, saltwater). Kansui is a type of alkaline mineral water, containing sodium carbonate and usually potassium carbonate, and sometimes a small amount of phosphoric acid. Although the color of the ramen noodles is yellowish, they are not egg noodles.
1. Fresh Noodles
Ideally, fresh ramen noodles are the best. My favorite ramen noodles are from Sun Noodles, and I usually make my own soup instead of the soup base that comes with the package.
Fresh noodles are available in the refrigerated section of Japanese grocery stores and some Asian grocery stores. Some stores may keep the fresh ramen noodles in the freezer, so don’t forget to check both sections.
Fresh gluten-free ramen noodles can be purchased from Kobayashi Seimen. They are made from rice and taste very similar to fresh ramen noodles.
2. Dried Noodles
For those who don’t have access to fresh ramen noodles, you can use dried noodles. I’ve tried HIME Japanese ramen noodles (you can purchase them on Amazon) and they are pretty good.
3 Tips for Cooking Ramen Noodles
There are three important tips I want to share with you when cooking ramen noodles.
- Boil the ramen noodles in a big pot of water.
- Do not salt the water like pasta.
- Ramen noodles cook really fast. So make sure to prepare everything ahead of time. Once the noodles are cooked, you have to serve the ramen fast—in less than 30 seconds!
Part 3: Ramen Toppings トッピング
Choices are yours. Here are 7 toppings I added to this Miso Ramen recipe. Even though you would spend less than 30 minutes preparing the ramen on the day of eating, I do spend one day, usually the previous day, preparing my ramen toppings.
Main Toppings
- Chashu – braised pork belly
- Ramen Egg (Ajitsuke Tamago) – eggs marinated in soy sauce base sauce
- Menma (Seasoned Bamboo Shoots)
- Shiraga Negi – julienned white negi/leeks
- Narutomaki (Japanese fish cakes)
- Sweet corn
- Chopped green onion
- Nori seaweed
Other Topping Ideas:
- Wakame seaweed
- Blanched Bean Sprout (or spicy version)
- Blanched greens (bok choy, spinach, etc.)
- Thinly sliced butter (to make it “miso butter ramen”)
- Or anything you like, tofu, shiitake mushrooms, vegetables such as bean sprouts, garlic chives, etc
Now that you have the template on how to make the best miso ramen at home, it’s time to impress yourself or someone you love with your bowl of ramen goodness. It’s really simple, and dare I say more gratifying than the bowl from your ramen joint!
More Ramen Recipes You’ll Love
- Vegetarian Ramen (with an amazingly rich & creamy broth)
- Spicy Shoyu Ramen
- Tsukemen (Dipping Ramen)
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Miso Ramen
Video
Ingredients
For the Soup Broth
- 2 cloves garlic
- ½ tsp ginger (grated)
- 1 shallot
- 1 Tbsp toasted white sesame seeds
- 1 Tbsp toasted sesame oil
- ¼ lb ground pork (use meat alternatives or chopped mushrooms for vegan/vegetarian)
- 1 tsp doubanjiang (spicy chili bean paste) (use the spicy or non-spicy type or gluten-free doubanjiang)
- 3 Tbsp miso (most types will work except Saikyo and Hatcho varieties; each type will create a slightly different broth flavor)
- 1 Tbsp sugar
- 1 Tbsp sake
- 4 cups chicken stock/broth (use vegetable stock for vegan/vegetarian)
- 1 tsp Diamond Crystal kosher salt (to taste)
- ¼ tsp white pepper powder
For the Ramen Noodles
- 2 servings fresh ramen noodles (10–12 oz (283–340 g) fresh noodles or 6.3 oz (180 g) dry ramen noodles; for gluten-free, use GF ramen noodles)
For the Toppings (optional)
- Homemade Chashu (Japanese Braised Pork Belly) (make my Chashu at least a day in advance or buy it premade at a Japanese market; skip for vegan/vegetarian)
- Spicy Bean Sprout Salad (or blanched bean sprouts)
- Ramen Egg (Ajitsuke Tamago) (make my Ramen Eggs at least a day in advance; skip for vegan; slice in half lengthwise to serve)
- frozen or canned corn (drained)
- nori (dried laver seaweed) (cut a sheet into quarters)
- green onion/scallion (chopped)
- Shiraga Negi (julienned long green onions)
For the Condiments (optional)
- la-yu (Japanese chili oil) (make my Homemade La-yu)
- pickled red ginger (beni shoga or kizami beni shoga)
- white pepper powder
Instructions
Before You Start…
- Prepare the ramen toppings ahead of time—a day in advance for the Homemade Chashu (Japanese Braised Pork Belly) and Ramen Egg (Ajitsuke Tamago)—so they‘re ready to serve with your piping-hot bowl of ramen.
- For toppings, I add chashu, ramen egg, blanched bean sprouts (or Spicy Bean Sprout Salad), frozen or canned corn, Shiraga Negi (julienned long green onions), chopped green onion/scallion, and a sheet of nori (dried laver seaweed). You can find their recipes in the hyperlinks. For the optional condiments, prepare a bottle of la-yu (Japanese chili oil), pickled red ginger (beni shoga or kizami beni shoga), and some white pepper powder on the table.
To Prepare the Ingredients
- Gather all the ingredients.
- Mince or press 2 cloves garlic (I use a garlic press) and add to a small plate. Then, grate the ginger (I use a ceramic grater) and add ½ tsp ginger (grated) to the plate.
- Mince 1 shallot and add to the plate and set these three prepared ingredients aside.
- Grind 1 Tbsp toasted white sesame seeds, leaving some seeds unground for texture. Set aside.
To Make the Soup Broth
- Preheat a medium pot over medium-low heat. When it‘s hot, add 1 Tbsp toasted sesame oil. Then, add the garlic, ginger, and shallot.
- With a wooden spatula, stir-fry until fragrant.
- Add ¼ lb ground pork and increase the heat to medium. Cook the meat until it‘s no longer pink.
- Add 1 tsp doubanjiang (spicy chili bean paste) and 3 Tbsp miso. Quickly blend well with the meat before they get burnt.
- Add the ground sesame seeds and 1 Tbsp sugar and mix well.
- Add 1 Tbsp sake and 4 cups chicken stock/broth and bring the mixture to a simmer.
- Taste your soup and add up to 1 tsp Diamond Crystal kosher salt (if necessary) and ¼ tsp white pepper powder. Tip: Each brand of chicken stock varies in saltiness, so you must taste your soup to decide how much salt to add.
- Your soup broth is now done. Cover with the lid and keep the soup broth simmering while you cook the noodles.
To Prepare the Ramen Noodles
- Bring a large pot of unsalted water to a boil (ramen noodles already include salt in the dough). When the water is boiling, ladle some of the hot water into the individual ramen bowls to warm them up. Meanwhile, gently shake 2 servings fresh ramen noodles with your hand to separate and loosen them up.
- Cook the noodles according to the package instructions. I usually cook the noodles al dente (about 15 seconds less than the suggested cooking time). Before your noodles are done cooking, empty the hot water from the warmed ramen bowls.
- When the noodles are done, quickly pick them up with a mesh sieve and shake out the excess water. Make sure to drain the water well, as you don’t want it to dilute your soup. Serve the noodles into the warmed bowls.
To Serve
- Add the piping-hot ramen soup broth to each bowl.
- Place the toppings of your choice on the ramen noodles and serve immediately. Add the optional condiments to your Miso Ramen and enjoy.
To Store
- You can keep the soup broth in the refrigerator for 3 days. Cook the noodles right before serving.
Nutrition
Editor’s Note: This post was originally published in May 2011. New video and photos are added in September 2014. The video and images have been updated in May 2019. The post has been republished in February 2022.
I tried making this last night for my mother’s birthday. My god it was so good the whole family loved it. Tasted just like some of the miso ramen here in Singapore. And so easy to make!! THANK YOU!!
I mean it tasted like the miso ramen from restaurants here
Hi Annie! Happy Birthday to your Mother!🎉💐
Thank you very much for tying Nami’s recipe! We are so happy to hear you and your family loved Miso Ramen!
Hello Nami!
Hope all is well. Quick question. I just came across this recipe and want to make it, but just realized my Hikari miso paste expired about a month ago. It smells and looks fine. Do you think it is safe to use or should I toss it out and get a new pack? Please let me know. Thanks.
Hi Emmie, Thank you very much for reading Nami’s post!
Is that Best before date on the Miso package? If you kept it in the refrigerator after you opened it, and the looks and smells are reasonable, it should be fine. However, the quality of taste may be different.
If the Miso includes Dashi, it will not last long, so we recommend using it as soon as you can.
We hope this helps!
very good!
Hi Shari! Thank you for your kind feedback!🙂
Made this recipe for my family and it tastes just like it in ramen restaurants!! Everyone loved it!! Absolutely delicious!! Thank you so much!! I definitely will be making this recipe again!
Hi JudyL, We are so happy to hear you loved Ramen recipe!
Thank you very much for trying Nami’s recipe and for your kind feedback!
Hello Nami, thank you for all the delicious recipes!
Do you think I could substitute Doubanjiang for Gochujang, as my boyfriend is allergic to broad beans? Thank you in advance!
Hi Anna, Thank you very much for trying Nami’s recipes!
The Doubanjiang is the condiment that adds depth and plays such an important role for this dish and should not substitute as Nami mentioned in this post.
However, you may try this recipe with Gochujang, but it will be a different flavor.
Can you make the soup ahead and then just reheat and add noodles and toppings when it’s time to eat?
Hi Cara, Sure, you can do that!
If you refrigerate the broth, you can store them for up to 3~4 days.
Thank you for trying Nami’s recipe!
Easy and delicious recipe! Thank you for sharing especially with all the details! My family enjoy it so much.
Hi Sayawadee, Thank you very much for trying this recipe!
We are glad to hear your family enjoyed Miso Ramen.😊
Hello Nami. Does Hikari Miso make a red/white mix miso or a Awase miso? Love your recipes. Marc.
Hi Marc, Thank you for trying Nami’s recipe!
Currently, Hikari Miso has a product called “Shinshu-Awase-Miso.” https://hikarimiso.com/product/miso/shinshu-awase-miso/
Nami’s favolet miso is “Enjuku Koji Miso” and “Kodawattemasu”. Please check it out!
We hope this helps.🙂
Thank you so much for this recipe.
My Japanese partner was craving ramen so tried to surprise him by making it for him.
I followed this recipe and it turned out delicious. He couldn’t believe I made the broth from scratch and it really satisfied his craving.
Hi Ellie, We are glad to hear it turned out delicious!
Thank you for trying this recipe and for your kind feedback.
Ahoy there. There’s a million comments here which I was scrolling, apologies if this has been asked thousands of times already… 😛
Is there a substitute that would work for the chicken broth to make it pescatarian or vegetarian?
Hi Michelle, Thank you very much for checking this recipe!
We normally recommend Kombu/Shiitake Dashi for a vegetarian version. However, Chicken broth is one of the important ingredients in this recipe, and it may not work well if you have to skip the ground pork. Nami has a vegetarian ramen recipe, and we recommend it.
https://www.justonecookbook.com/vegetarian-ramen/
We hope this helps!
This was my first time making Miso Ramen. I got rave reviews for it. So tasty! The key here is using the best stock you can’t find/make, and all the flavors just add to the dish. Add the chasu (also AMAZING) and I have better ramen than I can find in our local restaurant scene. Labor of love, this. 😋
Hi Heron, Aww…🥰 We are so happy to hear you enjoyed Miso Ramen with homemade Chasu! Thank you very much for trying this recipe and sharing your experience with us!
This was absolutely delicious! I used ground turkey & tenderloin instead of ground pork & pork belly.
Hi Lena, We are glad to hear the Miso Ramen turned out delicious! Thank you very much for trying this recipe and for your kind feedback!
I watch naruto and this is his favorite food, but I never tried it so u no what they say “Just try new things. Don’t be afraid. Step out of your comfort zones and soar, all right?” –Michelle Obama
Hi Gabriel, We hope you enjoy this recipe!😉
Excited to have found your page and amazing looking recipes. Can’t wait to try.
Can the Ramen broth be made in advance and reheated?
Hi Leanne, Sure, you can do that. Thank you very much for trying this recipe!
Hello!!
The meal sounds tip top bippity bop! 😍 I haven’t made it yet.. but I will.
I want to say, that the layout, organization and through, succinct and also detailed information on this page is amazing!
You have a video of how to make.
Step by step guide how to prepare.
Small history culture
What are good brands, what is best, what you can substitute,
Pictures, headlines,
I just thought it flowed so well and was clear and understandable.
Loved it!
Thanks a lot for your hard work on this and I’m excited to try matcha cookies! Oh yummo!