Miso Ramen Recipe
Miso ramen is an iconic Japanese version of ramen characterized by its fragrant broth made from miso paste. Originating in Sapporo (Hokkaido), this ramen offers a perfect balance of richness, comfort, and depth of flavor thanks to the fermentation of miso, combined with a savory broth and varied toppings such as pork chashu, soft-boiled eggs, corn, and bamboo shoots. This complete dish warms and satisfies in any season, while remaining customizable to your preferences.
- Author
- iRASSHAi
- Prep Time
- 30 minutes
- Cooking Time
- 40 minutes
- Servings
- 2
- Category
Salted
- Kitchen
- Japanese
Ingredients
- 1.5 L broth (water + dashi or chicken broth)
- 3 tablespoons miso paste (or miso of your choice)
- 1 tablespoon soy sauce
- 1 piece of ginger (2–3 cm), minced
- 2 garlic cloves, minced
- 1 tablespoon sesame oil
- 4 portions fresh ramen noodles
- 200 g of pork chashu or simmered pork belly
- 2 ramen eggs (marinated soft-boiled eggs)
- 100 g corn
- 100 g bamboo shoots (menma)
- 2 green onions, sliced
- Spinach leaves or bok choy (optional)
- Sesame seeds (decoration)
Directions
- In a large saucepan, heat the sesame oil over medium heat.
- Add the garlic and ginger, sauté for 1–2 minutes until fragrant.
- Pour in the broth (dashi or chicken broth), bring to a boil, then reduce the heat.
- Dissolve the miso paste a small ladleful of hot broth, then stir it into the rest. Add the soy sauce. Keep warm without boiling vigorously.
- In another pot of boiling water, cook the ramen noodles according to the package directions. Drain and set aside.
- Divide the noodles among 4 bowls.
- Pour the hot miso broth over the top.
- Add the chashu slices, half a ramen egg per bowl, corn, bamboo shoots, green onions, and spinach leaves if desired.
- Sprinkle with sesame seeds.
- Serve immediately while the broth is still steaming hot. Enjoy each bowl by combining the noodles, rich broth, and toppings for a complete experience. The melt-in-your-mouth chashu and soft-boiled egg make this ramen particularly indulgent.
