Miso Ramen Recipe

In a large pot, combine 10 cups water, 2 tbsp dashi concentrate (or prepared dashi), and 2 cups chicken stock. Bring to a gentle simmer over medium heat.

Add 1 tsp grated ginger, 1 tsp minced garlic, 1 tbsp sake (if using), 1 tbsp soy sauce and 1 tbsp mirin. Simmer for 8–10 minutes to marry flavors.

Stir in 1 tsp sesame oil. Keep the broth at a low simmer while you prepare the tare and toppings.

Prepare miso tare

In a small bowl, whisk together 1 tbsp white miso and 1/2 tbsp red miso with 2 tbsp hot water until smooth. This creates a concentrated miso tare that will be added to each bowl to preserve miso flavor and prevent direct boiling of miso.

Ladle about 2 cups of the hot broth into a heatproof bowl or small saucepan. Remove from direct heat and whisk in the prepared miso tare (the miso mixture). Stir until dissolved, then pour the miso-infused liquid back into the main pot. Do not boil the broth after adding miso—keep it at a gentle simmer to preserve the miso's nuanced flavors.

Now add the remaining miso called for in the Broth section (3 tbsp white miso and 1.5 tbsp red miso). To avoid lumps, dissolve the miso in a ladle of warm broth first (as above) and then return to the pot. Taste and adjust seasoning with up to 1/2 tsp salt and 1/4 tsp black pepper.

If using butter for richness, stir in 1 tsp butter until melted and incorporated.

Bring a separate large pot of water to a rolling boil. Cook ramen noodles according to package instructions (typically 2–4 minutes for fresh, 4–5 for dried) until just al dente. Reserve 1/2 cup noodle cooking water, then drain the noodles.

If using store-bought or pre-cooked chashu/pork belly or cooked chicken, warm slices briefly in the hot broth or a skillet for 30–60 seconds per side. If making quick pan-seared protein, heat a small amount of oil in a skillet over medium-high heat and sear the slices until warmed and slightly caramelized, 1–2 minutes per side.

Blanch 2 cups bean sprouts and 1 cup napa cabbage in the boiling noodle water for 30–45 seconds until just wilted; drain and set aside.

Warm 1/2 cup corn kernels in a small saucepan or microwave.

Prepare 4 soft-boiled eggs: bring water to a boil in a small pot, gently lower eggs and boil for 6–7 minutes for jammy yolks. Immediately transfer eggs to an ice bath for 3–4 minutes, peel, and halve.

Slice scallions thinly and toast 1 tsp sesame seeds in a dry skillet until fragrant, about 1–2 minutes.

Place about 1 tbsp of the miso tare (or 2–3 tbsp of the miso-infused broth) into each serving bowl. This ensures a strong miso flavor base.

Divide cooked noodles among 4 bowls (one serving per bowl). Ladle hot miso broth over the noodles, filling each bowl to about 2 inches from the rim (roughly 2–2.5 cups broth per bowl).

Top each bowl with warmed protein slices (2 oz per bowl), a portion of blanched bean sprouts and napa cabbage, 2 halves of a soft-boiled egg, a tablespoon of corn, a sprinkle of scallions, toasted sesame seeds, and a strip or two of nori.

Finish with a drizzle of chili oil or a pinch of togarashi to taste. Serve immediately while hot.