Miso Ramen Recipe

Prepare aromatics

In a large stockpot, heat sesame oil over medium heat. Add sliced ginger and smashed garlic and sweat for 1–2 minutes until fragrant but not browned.

Build stock

Add 8 cups water, 2 cups chicken stock or dashi, and dried shiitake mushrooms to the pot. Bring to a gentle simmer over medium-high heat.

Simmer

Reduce heat to low and simmer uncovered for 20 minutes to extract flavor from the shiitake and aromatics. Skim any foam that rises to the surface.

Finish miso base

In a small bowl, ladle 1 cup of hot broth and whisk in the white miso paste until smooth to avoid lumps. Stir the miso slurry back into the pot. Add soy sauce, mirin, salt, and white pepper. Keep broth at a gentle simmer but do not boil after adding miso (boiling will dull the miso flavor). Taste and adjust seasoning — add up to 1 additional teaspoon soy sauce or salt if needed.

Optional reduce

If you prefer a richer broth, simmer 10–15 more minutes on low to concentrate flavors, then strain out solids (ginger, garlic, shiitake) before serving, or leave for texture if desired.

Make quick chashu

If using pork, combine 1 tbsp soy, 1 tbsp sake, and 1 tbsp brown sugar in a skillet over medium heat. Add thinly sliced pork and cook, turning, until just cooked through and glazed, about 4–6 minutes. Remove and keep warm. For authentic chashu, braise rolled pork belly 1–2 hours separately and slice thinly.

Soft-boiled eggs (if not prepped)

Bring a small pot of water to a gentle boil. Carefully lower eggs and cook 6–7 minutes for jammy yolks. Immediately transfer to an ice bath 5 minutes, peel, and optionally marinate in a 1:1:1 mix of soy:mirin:water for 30 minutes for ajitsuke eggs.

Cook noodles

Bring a separate large pot of water to a rolling boil. Add ramen noodles and cook according to package instructions (typically 2–3 minutes for fresh, 4–5 for dried) until just tender. Drain and briefly rinse under hot water only if noodles are clumping; otherwise drain thoroughly.

Prepare toppings

While noodles cook, divide bean sprouts, corn, menma, scallions, nori, and sesame seeds among bowls. If using butter, have a teaspoon ready per bowl.

Assemble bowls

Ladle hot miso broth into each bowl (about 2 cups per serving). Add cooked noodles (one portion per bowl). Arrange protein (chashu or pork), halved soft-boiled egg, bean sprouts, corn, menma, scallions, and nori attractively on top.

Finish and serve

Drizzle each bowl with 1/2 teaspoon chili oil or sprinkle togarashi to taste. Add a pat of butter if using and sprinkle sesame seeds. Serve immediately while hot.