Miso Ramen Recipe

Prepare aromatics

In a medium saucepan, heat 1 tsp neutral oil over medium. Add minced shallot and sauté 1–2 minutes until soft and fragrant. Add grated ginger and minced garlic, cook 30 seconds until aromatic.

Build the broth

Add 6 cups chicken stock (or dashi) and 1 cup water to the saucepan. Bring to a gentle simmer over medium-high heat.

Infuse and season

Once simmering, add bonito flakes if using and let simmer 4 minutes to impart flavor, then strain them out with a fine mesh sieve. Reduce heat to low.

Make miso slurry

In a small bowl, combine 3 tbs miso paste with 2–3 tbs of the hot broth and whisk until smooth, creating a slurry. This prevents lumps and overcooking the miso.

Finish broth

Stir the miso slurry into the low-simmering broth. Add 1 tbs soy sauce, 1 tbs mirin, and 1 tsp sesame oil. Taste and adjust seasoning — add up to 1 more tsp soy sauce if needed. Keep broth at low heat but do not boil after miso is added (boiling can dull the miso flavor).

Optional: If you prefer a deeper flavor, in a small skillet over medium heat add 1 tsp neutral oil and sear 1 tsp chili bean paste or a splash of chili oil for 20–30 seconds, then whisk it into the finished broth. This step can be done before or after adding miso depending on taste preference.

Soft-boiled eggs (ajitsuke tamago) - quick method

Bring a small pot of water to a rolling boil. Gently lower 2 eggs and boil for 6 minutes for jammy yolks. Immediately transfer eggs to an ice bath for 5 minutes. Peel and set aside. (Optional: marinate peeled eggs in 1/4 cup soy sauce mixed with 1/4 cup water and 1 tbs mirin for 1–4 hours for extra flavor.)

Cook noodles

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

Blanch vegetables

While noodles cook, blanch 1 cup bok choy or napa cabbage and 1 cup bean sprouts in the boiling noodle water for 30–45 seconds until just wilted/crisp-tender. Remove and set aside.

Warm proteins

If using pre-cooked chashu or sliced pork (6 oz), warm briefly in the hot broth for 30–60 seconds before assembling so it heats through but doesn’t overcook.

Divide cooked noodles between two bowls. Ladle hot miso broth over the noodles, using about 2.5 cups broth per bowl (adjust to bowl size).

Top each bowl with halved soft-boiled eggs (1 each), warmed pork slices, blanched greens, bean sprouts, 1–2 tbs corn if using, sliced green onions (about 1.5 tbs per bowl), nori strips, and a sprinkle of toasted sesame seeds.

Finish with a drizzle of toasted sesame oil (about 1/2 tsp per bowl) and a pinch (about 1/4 tsp) of shichimi togarashi or chili flakes if you like heat. Serve immediately.