Miso Ramen
intro
Rich, umami-dense Hokkaido-style miso ramen with chewy noodles, savory fermented broth, and classic toppings, a cozy, deeply satisfying warm meal.
Ingredients
Steps
Cook Soft-Boiled Eggs
Bring a small pot of water to a rolling boil over high heat. Gently lower 4 large eggs into the water with a slotted spoon, set a timer for 6 minutes exactly. While eggs cook, prepare an ice bath with 500ml cold water and 200g ice. When the timer goes off, transfer eggs immediately to the ice bath to cool for 5 minutes, then peel, slice in half lengthwise, and set aside.
Sauté Garlic and Ginger
Heat 2 tablespoons (30ml) toasted sesame oil in a large stockpot over medium heat (175°C/350°F). Add 12g minced garlic and 20g grated ginger, sauté for 1 minute until fragrant, taking care not to brown the garlic (burnt garlic will make the broth bitter). Pour in 1800ml (7.5 cups) low-sodium chicken stock and 45ml (3 tbsp) cooking sake, bring to a gentle simmer, then reduce heat to medium-low, cover, and cook for 10 minutes.
Dissolve Miso in Hot Stock
Ladle 120ml (1/2 cup) of the hot simmering stock into a small mixing bowl, add 120g white miso paste, and whisk vigorously until completely smooth with no remaining lumps. Pour the dissolved miso mixture back into the stockpot, add 30ml (2 tbsp) light soy sauce, stir gently with a wooden spoon, and keep the broth at a low simmer (do not bring to a rolling boil, as high heat damages miso’s fermented flavor) for 5 minutes.
Cook Ramen Noodles Al Dente
Bring a separate large pot of unsalted water to a rolling boil over high heat. Add 400g ramen noodles, cooking 2-3 minutes for fresh noodles or 4-5 minutes for dried noodles until chewy al dente with no hard white core. In the final 30 seconds of noodle cooking, add 100g bean sprouts and 120g frozen corn kernels to the boiling water to blanch. Drain noodles and vegetables thoroughly, shaking off all excess starchy water, then divide evenly between 4 deep ceramic ramen bowls.
Warm Sliced Chashu Pork
While noodles cook, heat a small nonstick skillet over medium-low heat. Arrange 200g thinly sliced chashu pork in a single layer in the skillet, warming 1 minute per side until the marbled fat is soft and edges are slightly glistening. Ladle 450ml (approximately 2 cups) of hot miso broth over each bowl of drained noodles and vegetables, ensuring noodles are partially submerged in the warm broth.
Arrange Toppings on Noodles
Arrange 50g warmed chashu slices, 20g seasoned bamboo shoots, the blanched corn and bean sprouts, and two soft-boiled egg halves (cut side up, to show the slightly runny golden yolk) on top of the noodles in each bowl. Place one 7.5g pat of unsalted butter on the hot broth surface to melt, tuck one small nori sheet against the inner edge of each bowl, and garnish with 15g thinly sliced scallions per bowl. Serve immediately while piping hot.
Tips
2.Cook ramen noodles to al dente (firm, springy bite) only, as they will continue to soften for 1-2 minutes after being added to hot broth; overcooked noodles will turn mushy and unappetizing quickly.
3.Use pre-sliced store-bought chashu pork to cut down prep time for busy weeknights, or substitute pan-seared tofu and vegetable stock for a fully vegetarian version.
OMG this miso ramen is a total game changer for our weekly family dinner rotation! My two picky kids went back for SECONDS, no complaints about veggies at all. I added extra corn and butter like they do at our local ramen shop and it tasted exactly like takeout, for a fraction of the price. Cook time was totally doable on a weeknight too, even with the 45 min mark—used the time the broth simmered to chop toppings. 10/10 will make again!
I meal prepped the broth and chashu over the weekend and assembled bowls for lunch all week—SO good! I was worried the noodles would get mushy but I stored them separately and they held up perfectly. The only tweak I made was adding a little extra chili oil for heat, since I love spicy ramen. Already sent this recipe to my entire work potluck group chat!
Took me a little longer than 45 minutes because I was fumbling with peeling the soft-boiled eggs, but totally worth the extra effort. The miso broth has such deep, rich flavor I couldn’t stop slurping. Will definitely be making this for my next guys’ night instead of ordering pizza.
I swapped the regular ramen noodles for gluten-free brown rice ramen noodles and it worked beautifully! I was so worried the broth wouldn’t have that authentic savory punch but it was spot on. My husband who swears he ‘hates miso’ ate two full bowls. Win!
Just made this last night and wow—this tastes identical to the miso ramen I waited 2 hours in line for on my last trip to Sapporo! The hint of sesame oil and garlic in the broth is *chef’s kiss*. I topped mine with bamboo shoots, narutomaki, and a pat of salted butter like I had in Japan. No notes, perfect recipe.
Made this in my tiny dorm kitchen with a hot plate and it still slapped! I skipped the chashu because I didn’t have time to make it and just added leftover rotisserie chicken, and it was still so flavorful. Way better than the instant ramen I’ve been living off of all semester.
I was skeptical a ramen recipe could beat our local takeout spot, but my whole family voted this better last night! I added a handful of bean sprouts and some sliced scallions on top, and my teen said it’s ‘better than restaurant food.’ Total dad win. Will be making this at least once a month from now on.
Y’all, I doubled the garlic and added a tablespoon of doubanjiang to the broth for extra umami and heat, and it was insane. My roommate walked in from the gym and immediately asked for a bowl before he even showered, that’s how good it smelled cooking. Only thing I’ll do different next time is make extra soft-boiled eggs because we fought over the last one.
I brought this to our neighborhood block party last weekend and people were lining up for seconds! I set out a topping bar with corn, butter, scallions, chili oil, soft eggs, and chashu so people could customize their bowls. 10/10, will be making this for every casual gathering from now on. It’s such a fun crowd pleaser!
I’ve never made homemade ramen before and was intimidated by the medium difficulty rating, but the steps were so easy to follow! The broth came together so smoothly, and I didn’t mess up the soft-boiled eggs thanks to the tip in the recipe about the ice bath. It was so hearty and cozy, perfect for the rainy cold night we had last night.