Miso Ramen Recipe

Make the stock

In a large pot, heat vegetable oil over medium heat. Add sliced ginger, smashed garlic and the white parts of the scallions. Sauté 1–2 minutes until fragrant but not browned.

Pour in the chicken broth and water. Add dried shiitake mushrooms and bonito flakes if using. Bring to a gentle simmer, reduce heat to low, and simmer 10 minutes to extract flavors.

Remove and discard ginger slices, garlic, and shiitake stems (or strain broth if you prefer a clear stock), and skim any foam from the surface.

Place miso paste in a small bowl. Ladle 1 cup of hot broth into the bowl and whisk until miso is fully dissolved to make a miso slurry. Stir the miso slurry back into the pot off the direct heat (do not boil vigorously after adding miso to preserve its flavor and probiotics).

Add soy sauce, mirin, sesame oil and toasted sesame seeds. Taste and season with salt and white pepper. Keep broth warm on the lowest heat setting.

If using soft-boiled eggs: bring a small pot of water to a boil. Gently lower eggs and cook 6–7 minutes for jammy yolks. Transfer eggs to an ice bath for 5 minutes, peel, and halve.

Cook pork belly or sliced pork in a separate skillet: sear over medium-high heat until browned and cooked through (about 3–5 minutes per side for thin slices). For tofu, pan-fry until golden on both sides. If using pre-made chashu, warm gently in the broth or microwave.

Cook ramen noodles according to package instructions in a large pot of boiling water (usually 2–4 minutes for fresh, 4–5 for dried). Drain and rinse briefly under warm water to remove excess starch if desired. Divide noodles between serving bowls.

Quickly blanch spinach or bok choy in the same boiling water for 20–30 seconds until just wilted. Drain.

Reheat corn briefly in a small skillet or microwave if cold. Warm menma if using.

Assemble: ladle hot miso broth over noodles, distributing broth evenly so it covers noodles and warms protein. Arrange pork (or tofu), halved eggs, blanched greens, corn, menma, scallion greens, and nori strips on top.

Finish with a drizzle of sesame oil or chili oil, sprinkle toasted sesame seeds and a pinch of togarashi or white pepper to taste. Serve with a lime wedge if desired.

Taste the final bowl and adjust seasoning: add a little more soy sauce or salt if it needs depth, or a splash of mirin for brightness.

Serve immediately while hot. Encourage eating within 10 minutes for best noodle texture.