Miso Ramen Recipe

Total Time:

25 minutes(Cooking)



Miso Ramen Recipe


10 oz(285 g) dried ramen noodles
1/2 cup(200 g) bamboo shoots (fresh or canned), sliced
1/2 cup(170 g) corn kernels (fresh or canned), drained
1/3 cup(80 g) spinach (defrosted or fresh)
8 cups(2 liters) pork (or vegetable) broth
2 tspinstant dashi granules
1 tbspsoy sauce, or to taste
4 tbspfresh miso paste
1 cup(100 g) fresh bean sprouts
1 stalkgreen onion (scallions), finely chopped
4 tspchili oil (optional)


  1. Place the whole, uncracked eggs in a medium pot and fill with water to cover eggs by 1 inch (2.5 cm). Turn the heat to high and when boiling, turn the heat off and let the eggs sit in the hot water for 10 minutes. Promptly use a slotted spoon to remove the eggs and peel the egg under cold running water. Slice each egg in half.
  2. Return the same pot of water to a boil. Add the ramen noodles and cook according to package instructions (most ramen noodles take about 3 minutes to cook). Drain and rinse with cold water to stop the cooking.
  3. Divide the noodles, hardboiled eggs, bamboo shoots, corn and spinach among 4 large serving bowls.
  4. In a large pot, add the stock, instant dashi and soy sauce. Bring to a boil over high heat. Remove from the heat and stir in the miso. Taste the soup and add an additional 1 to 2 tablespoons of miso if desired. Ladle soup into each bowl. Top each bowl with fresh bean sprouts, green onions and a drizzle of chili oil, if desired.

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