A comforting soup with layers of flavor is miso ramen. A homemade ramen dish including chewy noodles, a broth prepared with miso, and traditional ramen toppings.
Loved in Japan, ramen is a pleasant and comforting dish that’s surprisingly simple to prepare in your own home. You can prepare a tasty Miso Ramen in approximately 15 minutes with a few essential components. This homemade ramen bowl tastes exactly as good as the ones from your favorite restaurant!
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This recipe for Miso Ramen soup keeps it approachable, unlike other classic ramen recipes that may call for specialized or difficult-to-find ingredients. Most large grocery stores have the essential components, which include white miso paste, ramen noodles, chicken broth, and everyday pantry staples like ginger and garlic. This eliminates the need for you to embark on a frantic quest for ingredients or make a special journey to an Asian grocery store.
Soft-boiled eggs, green onions, and sesame seeds are just a few of the delectable traditional toppings that make a huge bowl of Miso Ramen perfect. And once more, you can get them from any large grocery shop in a single trip. Because it uses ground chicken, this dish for Miso Ramen may be enjoyed as a stand-alone dinner. Why not try recreating the Ramen Shop experience with Dragon Rolls or California Rolls, if you’re feeling really daring?
What is Miso Ramen?
Japanese noodle soups like miso ramen include a base broth derived from miso, a fermented soybean paste. Rich miso broth is sometimes prepared with chicken or pig to give it a heartier, more flavorful taste. Crunchy cooked ramen noodles are served with a hot broth along with your selection of add-ons and garnishes. Miso ramen frequently has vegetables added, such as seaweed, bok choy, or bamboo shoots. Simple additions like green onions, bamboo shoots, and soft-boiled eggs are among the most common toppings for miso ramen, as are unique Asian ingredients like fish cakes, nori, and black garlic.
How to Make Miso Ramen
- Chicken: In a small saucepan over medium heat, warm the sesame oil. Cook the chicken in the oil until it turns golden brown, crumbling it while cooking.
- Broth: Mix the cooked chicken with the hoisin sauce, white miso paste, soy sauce, ginger, and garlic. Simmer the broth for a while.
- Noodles: Add the raw ramen noodles and bamboo shoots to the boiling soup, discarding the flavor packets. After thoroughly mixing everything, bring the soup to a boil for 4–5 minutes, or until the noodles are tender.
- To serve, divide the noodles and heated broth into four dishes. Cut the eggs in two halves. Top the soup with half of an egg, yolk side up, and decorate with carrots, onions, and sesame seeds.
- Miso paste is a fermented soybean paste that gives the soup a deep, nuanced umami taste. White miso paste is used in this recipe because it has a mild, somewhat sweet flavor that nicely balances with the other ingredients while maintaining its unique flavor.
- Ramen Noodles: The inexpensive instant noodles work just fine; no need to purchase sophisticated, pricey noodles. Be careful to get the ones that come in individual packets with the spices, such as the square package noodles rather than the cup of noodles.
- Sesame Oil: This flavor enhancer is used to brown the chicken and bring out its natural taste. Sesame oil has a strong flavor, therefore you should only use a tiny quantity.
- Chicken: To get the deep, savory taste profile, add both ground chicken and chicken broth. This recipe is made much heartier by the chicken flesh, and the lquid gets much more flavor from the broth than with just hot water.
- Flavorings: Soy sauce provides some salty, umami taste, while hoisin sauce gives the broth a hint of sweetness and depth. Garlic imparts its own pungency to the soup, while ginger provides a hint of spice and a zesty, fresh aroma. Finally, a sour crunch is added by some pickled bamboo shoots.
- Soft-Boiled Eggs: A traditional miso ramen topping is a soft-boiled egg. The soup gains a creamy texture and a velvety richness from the yolk’s little cooking. Whole raw eggs should be added to boiling water and left there for 6-7 minutes without letting them boil.
- Add some freshness and crunch to this delectable Miso Ramen by serving it with julienned carrots, green onions, and sesame seeds as toppings. Popular extra toppings including fish cakes, lime wedges, cilantro, finely sliced onions, and a few drops of sesame oil are also available.
Can Miso Ramen be made ahead of time?
The noodles and broth can be made ahead of time, but you should not put the bowl together until right before serving. This guarantees that the toppings remain colorful and fresh, and the noodles remain firm. On the other hand, the miso chicken broth may be prepared in large quantities in advance and frozen for up to three months. Let the ramen defrost in the fridge for the entire night before serving. After bringing it to a boil, cook the noodles and bamboo shoots, and then proceed with the normal toppings.
- Spicy: You may add your preferred hot sauce or other fiery Asian ingredients like spicy chile oil or hot bean paste to make a spicy miso ramen.
- Vegetables: You may add bean sprouts, seaweed, bok choy, and leafy greens like spinach or kale to this ramen dish. Replace the chicken broth with vegetable broth and omit the ground chicken to make a vegetarian version of miso ramen.
- Garlic: To enhance the flavor and add even more garlicky notes, consider adding some roasted garlic to the broth in addition to the fresh ones that are already there. Try black garlic, which is fermented garlic with hints of smoky and acidic flavors and tastes like sweet caramel if you can locate it.
How to Store Miso Ramen
- Store: To keep the cooked noodles firm and prevent them from absorbing all of the liquid, it is better to store the broth and noodles separately. Store Miso Ramen in the refrigerator in an airtight container for up to 3–4 days.
- Reheat the broth slowly over low heat, keeping the noodles at room temperature in the meantime. When the soup is heated, add the noodles and toss. Serve the noodles, allowing the hot broth to warm them.
- Freeze: It’s preferable to freeze the ramen soup on its own, then reheat it and then prepare a new batch of noodles and toppings. After allowing the soup to cool fully, freeze it for up to two months in an airtight container. Before reheating over the stove, let it thaw overnight.
More Recipes You Might Like
- 1 tablespoon sesame oil
- 1/2 pound ground chicken
- 4 cups chicken broth
- 2 tablespoons hoisin sauce
- 1/4 cup white miso paste
- 2 tablespoons low sodium soy sauce
- 1 tablespoon ginger finely minced
- 3 cloves garlic finely minced
- 2 packages ramen
- 4 ounces bamboo shoots
- 2 large eggs soft boiled
- 1 tablespoons sesame seeds
- 1/4 cup green onions thinly sliced
- 2 carrots julienned
- Place a large saucepan over medium heat and add sesame oil.
- Add the ground chicken and sauté, breaking it up until it’s all cooked and crumbled.
- Stir in the hoisin sauce, white miso paste, ginger, garlic, and soy sauce.
- Simmer for a while.
- Stir in the bamboo shoots and ramen noodles (discard the packs).
- For 4–5 minutes, boil.
- Transfer to a bowl.
- Halve the soft-boiled eggs, then slide the halves into the soup, cut side up.
- Add carrots, green onions, and sesame seeds on top.
- Please read the blog post in its entirety for more tips + tricks.