Learn how to make authentic miso ramen at home with this easy-to-follow recipe! This rich and flavorful broth is made with miso, ground pork, and aromatic seasonings for an umami-packed experience. We also provide ingredient substitutions to make this dish accessible anywhere!
Miso Ramen
Difficulty: ★★★★☆2
servings20
minutes30
minutesIngredients
- For the Miso Broth:
3.5 oz (100g) ground pork
Substitute: Ground chicken or turkey1/2 tbsp sesame oil
1 cm (about 1/2 tsp) grated ginger (or 1/2 tsp fresh minced ginger)
1 cm (about 1/2 tsp) grated garlic (or 1/2 tsp fresh minced garlic)
3 tbsp miso paste(adjust to taste; for a stronger flavor, add 1/2 tbsp more)
Substitute: Mix 2 tbsp soy sauce with 1 tbsp tahini for a similar depth of flavor1 tsp doubanjiang (spicy chili bean paste) Substitute: Sriracha or red chili paste
10 cm (4-inch) piece of leek (white part), sliced thick
Substitute: 1/4 onion, sliced3 cups (700ml) water
1 tbsp chicken bouillon powder (or chicken base)
Substitute: 2 1/2 cups chicken broth + 1/2 tbsp bouillon powder1 tbsp mentsuyu (3x concentrated noodle soup base)
Substitute: 1/2 tbsp soy sauce + 1/2 tsp dashi powder1/2 tsp salt (adjust to taste)
2 tsp sugar
1/2 tsp chili oil (optional, can be omitted if sensitive to spice)
Black pepper & sesame seeds (to taste)
- For Serving:
2 servings of fresh ramen noodles
Substitute: Fresh Chinese-style egg noodlesButter (optional but highly recommended) (adds richness to the broth)
Toppings (optional but recommended):
Soft-boiled egg (Ajitsuke Tamago)
Chashu pork (braised pork belly)
Sliced green onions
Corn kernels
Nori (seaweed)
Directions
- Prepare the Ingredients
Slice the leek into thick pieces. If using an onion as a substitute, slice it into thin strips. - Sauté the Pork and Aromatics
In a large pot over medium heat, add sesame oil, ground pork, ginger, garlic, and doubanjiang (chili bean paste).
Cook for about 3-4 minutes, breaking up the pork, until it's fully cooked and slightly caramelized. This step adds depth to the broth! - Add the Miso and Create the Broth
Stir in miso paste and mix well with the pork. Let it cook for about 1 minute to enhance the flavor.
Pour in water and add chicken bouillon, mentsuyu, salt, sugar, and chili oil (if using).
Stir well, bring to a boil, then reduce the heat and let it simmer for 5 minutes to develop the flavors. - Prepare the Noodles
In a separate pot, bring water to a boil and cook the ramen noodles according to the package instructions.
Drain well and divide into serving bowls. - Assemble the Miso Ramen
Pour the hot miso broth over the cooked noodles.
Add your favorite toppings such as chashu pork, soft-boiled eggs, corn, or green onions. - The Secret Ingredient – Butter!
Place a small pat of butter on top of the ramen right before serving. It melts into the broth, adding a creamy, rich depth of flavor!
Notes
- ✔ For a richer broth: Let the soup simmer for an extra 10-15 minutes to deepen the flavor.
✔ For extra umami: Add a dash of soy sauce, oyster sauce, or dashi powder to the broth.
✔ Make it spicier: Increase the doubanjiang or add more chili oil.
✔ Best noodles to use: Fresh ramen noodles are ideal, but you can use udon or egg noodles as a substitute.
✔ Storage: The broth can be refrigerated for up to 3 days or frozen for up to 1 month (store separately from the noodles).