Miso Ramen Recipe

Place kombu and dried shiitake mushrooms in a large pot with 2 cups water. Let soak 20–30 minutes to rehydrate.

After soaking, bring the kombu-mushroom water to a gentle simmer over medium heat. Remove kombu just before the water reaches a simmer (to avoid bitterness).

Add 6 cups of chicken or vegetable stock to the pot along with the rehydrated shiitakes. Simmer gently for 15 minutes to infuse flavor.

Strain or remove the shiitakes (reserve for slicing into bowls if desired). Keep the broth warm over low heat.

Whisk together 1 cup miso paste, 2 tbs soy sauce, 2 tbs mirin, 2 tbs sake (if using), 1 tsp sesame oil, 1 tsp salt and 1 tsp sugar in a small bowl until smooth; set aside. (This is your miso seasoning.)

In a skillet or small saucepan, heat 2 tbs vegetable oil and 1 tbs butter over medium heat until butter foams.

Add the chopped onion and sauté 4–6 minutes until translucent and starting to brown at the edges.

Add the minced garlic and grated ginger and cook 30–60 seconds until fragrant.

Stir in 2 tbs miso paste and 1 tsp chili bean paste or gochujang (if using). Cook 1–2 minutes, pressing the paste into the aromatics so it melts and releases fragrance. Remove from heat.

Whisk the cooked aromatics into the warm strained broth. Taste and adjust seasoning: add the prepared miso seasoning (from Broth section) a little at a time—do not boil the broth after adding miso or it will lose some delicate flavors. Keep broth at a gentle warm (not boiling) temperature.

If using pork, sear the slices in a hot skillet until browned on both sides. Add 1 tbs soy sauce, 1 tbs mirin, and 1 tsp brown sugar and simmer 3–5 minutes to glaze and flavor. Remove and keep warm.

If using pre-cooked chicken or leftover protein, reheat gently in the broth or in a skillet and slice thinly.

Bring a separate large pot of water to a rolling boil. Add the ramen noodles and cook according to package instructions (usually 2–4 minutes for fresh, 4–5 for dried) until just tender. Do not overcook.

While noodles cook, prepare soft-boiled eggs: bring a small pot of water to a simmer, gently add eggs and cook 6–7 minutes for jammy yolks. Transfer to an ice bath 3–4 minutes, then peel and halve.

Briefly blanch wakame or spinach and bean sprouts in the noodle pot for 20–30 seconds, then drain.

Drain noodles and portion into four warmed bowls (about 3 oz / 85 g cooked noodles per bowl).

Ladle hot miso broth over the noodles (about 1.5–2 cups per bowl). Arrange protein slices, halved eggs, blanched greens, bean sprouts, corn, sliced shiitake mushrooms (if reserved), and nori strips on top.

Garnish each bowl with sliced scallions, a sprinkle of toasted sesame seeds, and a drizzle of chili oil or a pinch of togarashi if desired.