miso ramen

Miso Ramen Recipe: The soul of ramen is its soup stock or dashi—where bonito flakes and kombu (seaweed) are boiled in water and then strained.

Miso Ramen

(170 g) fresh ramen noodles

water

white miso paste

S&B La Yu or chili oil

hondashi

eggs

corn kernels, (15 oz. /425 g)

fish

scallion,

white sesame seeds, pound

soy sauce, to taste (optional)

seaweed,

Bring the water to boil and then add...

Bring the water to boil and then add in the hondashi, eggs, and finely ground sesame seeds. Bring the soup base to boil and reduce to 3.5 cups. Add in the miso paste, stir with a ladle of chopsticks until well dissolved. Add in the chili oil and light soy sauce to taste (optional).

Blanch the ramen noodles in a pot of...

Blanch the ramen noodles in a pot of boiling water until they are cooked. Rinse with cold running water, drain, and set aside.

In a serving bowl, add the noodles and...

In a serving bowl, add the noodles and then topped with the hard-boiled egg (sliced into half), narutomaki, corn kernels and chopped scallion. Pour the miso soup into the bowl and add the roasted seaweeds. Serve immediately.

Simple Spicy Miso Ramen w/ Roasted Chili Salmon (or tofu!) with bok choy, mushrooms and scallions. Vegan and Paleo adaptable! Swap out zucchini noodles or kelp noodles to keep it Paleo! Make in 30 minutes!

Spicy Miso Ramen with Chili Roasted Salmon and Bok Choy

soy sauce

sugar

sesame oil

garlic chili paste

chicken broth

miso paste

hondashi granules, more to taste

baby bok choy – sliced thin, legnthwise

scallions – white part

noodles

Garnishes: Scallions,

Preheat oven to broil or 400 F ( Broil is ideal if you have this)

Stir the soy sauce, honey, sesame oil and chili paste together in a small bowl. Brush the marinade over both sides of salmon and shitaakes and place on a parchment lined baking sheet.

Broil for 4-5  minutes or until salmon is cooked to your liking. Set aside.

Cook the noodles and make the broth. Bring the stock to a simmer in a medium pot. Add miso, hondashi and stir until combined. Add the bok choy and scallions, and wilt. Turn heat off or keep at a very low simmer. Taste, adjust heat, adding salt or chili paste if you like.

Divide the noodles among two bowls. Top with the salmon ( or tofu) and shitaakes. Arrange bok choy around the noodles and ladle the flavorful broth overtop.

Garnish with fresh scallions, soft boiled eggs, crispy shallots and chili threads.

Serve with chopsticks and a spoon. It&#8217;s ok to slurp. 😉

https://content.jwplatform.com/videos/tu6FnQ12.mp4

Spicy Miso Ramen with Roasted Chili Salmon (or tofu!) and bok choy, mushrooms and scallions. Vegan and Paleo adaptable- swap out zucchini noodles or kelp noodles to keep carbs low. If you cook one thing this week, let it be this! Video!

Spicy Miso Ramen with Chili Salmon

Made this tonight. I didn’t recognized many of the ingredients but the people at the Asian Market were so helpful. The family loved it. We will make this again. Thanks!

This was fantastic!  I substituted dried rice noodles I already had and added some kimchi to the broth. Other than that I followed the recipe exactly.  

My husband and I loved it.

This was so full of flavor and perfect on a freezing February  night in Michigan! Followed the recipe to the letter and will make again. Thank you for the delicious recipe.

An absolute banger of a dish! So happy with how this turned out.

The salmon &amp; shiitake in this are amazing.  I sometimes alter the broth and serve with roasted veggies, but don't mess with the marinade!  Sometimes use portabellos instead of shiitake, too.  So, so good served with chili garlic sauce!

Vegetarian peanut miso ramen with a creamy vegan soup base, is topped with noodles, vegetables, and a perfect soft-boiled egg. Make it in just 20 minutes. 

Creamy Vegetarian Peanut Miso Ramen

vegetable oil

onion,

tomato,

cup shiitake mushrooms

cloves

organic miso paste

peanut butter

packages dry ramen noodles

eggs, soft-boiled

sweet corn, thawed (175 g)

cup bean sprouts

scallions, chopped

white sesame seeds (for garnish)

Heat vegetable oil over medium heat for 2 minutes in a large pot. Add in chopped onion, sliced tomato, shiitake mushrooms and minced garlic. (If you use dried shiitake mushroom, make sure to rehydrate them by pre-soaking them in water for at least 20 minutes before use). Stir and cook for 5 minutes until the tomatoes are soft and mushy.

Add in water and bring it to a boil. Stir in miso paste and peanut butter, and dissolve into the soup. Simmer uncovered for 5 minutes.

Add the ramen noodles in the soup and cook for 2-3 minutes until soft. Stir the noodles occasionally with chopsticks to prevent them from sticking together.

Make the Peanut Miso Soup Base:

In a small pot, bring water to a boil. Add eggs and cook for 6 minutes while continuously stirring the eggs clockwise in the boiling water for the first minute so the egg yolk sits right in the centre.

Once done, remove the eggs and immediately place them in an ice water bath for a few minutes.

Make the Soft-boiled Eggs

Divide and pour the ramen soup with noodles evenly into two large bowls.

Add in corn, bean sprouts, chopped scallions, and soft-boiled egg on top. Sprinkle sesame seeds on top and serve hot.

Assemble the Ramen Bowls:

I've been looking for a ramen recipe to try at home and this one fit the bill. So full of flavor and easy to make!

You have no idea how excited I am to add this to our weekly dinner rotation!  We have a serious addiction to miso, and also the the awesome peanut butter-y flavors in some Thai foods ... this is like the most wonderful combination of those flavors.  So glad I found this recipe!

My boys love Ramen---so I decided to make your recipe and they were all over it! My son says he is never going back to eating pre-packaged ramen noodles! I cannot tell you how happy that makes me. This recipe is a keeper!
H

I cant get enough of Ramen. Any new recipe and try to get fresh flavors. I tired this recipe too and i must say it was lovely. Just the flavors i was looking for. Its a hit!

Cómo hacer ramen casero ⏩ Aprende cómo hacer ramen básico para principiantes. Te lo explicamos paso a paso, para que puedas preparar ramen sin dificultad ¡Apunta!

Receta de Ramen fácil | Cómo hacer ramen en casa [VÍDEO]

Una carcasa de pollo y dos alitas

cebolla blanca, pelada y cortada en cuartos

puerro

zanahorias

trozo de jengibre fresco, de unos 7 cm

litros de agua

cucharadas de pasta de miso

fideos ramen caseros o comprados

 Receta de Ramen fácil y básico para principiantes. Con este video descubre cómo preparar este maravilloso ramen casero de una manera rápida y sencilla. En menos de 3 minutos te explicamos cómo hacer ramen en casa y sorprender así a todos tus invitados. Con las cantidades de ingredientes utilizadas en este vídeo podrás preparar ramen para 2 personas.

Receta de ramen ¡MUY FÁCIL! | El mejor ramen casero 

These tasty miso ramen recipe is so easy to make.

Miso Ramen Recipe with Bok Choy

cups water

ounces organic ramen noodles

tablespoons red miso

teaspoon sesame oil

salt and pepper

baby bok choy,

1 spring onion, finely chopped

teaspoon chili oil

teaspoon sesame seeds

Add the water to a medium saucepan and...

Add the water to a medium saucepan and bring to a boil over high heat.

Add the ramen noodles to the boiling water...

Add the ramen noodles to the boiling water and cook according to package directions.

Take 3 tablespoons of water from the boiling...

Take 3 tablespoons of water from the boiling pot and add it to a small bowl with the red miso. Stir it vigorously to combine.

About a minute before the ramen is done...

About a minute before the ramen is done cooking, add the miso, sesame oil, salt and pepper, and bok choy and stir to combine. Use a spoon to create a dent in the noodles and carefully crack the egg in it. Use the spoon to ladle the boiling water on top of the egg to cook it faster.

When the ramen is done cooking, use a...

When the ramen is done cooking, use a ladle to carefully move the egg and everything else to a bowl.

Top with spring onions, chili oil, and sesame...

Top with spring onions, chili oil, and sesame seeds.

These vegan miso ramen noodles are so quick, delicious, and satisfying! Make these in the Instant Pot or on the stovetop for a hearty meal that everyone will love. This entire recipe takes less than 10 minutes to cook!

Creamy Vegan Miso Ramen Noodles

block Packaged ramen noodles

Canned coconut cream (unsweetened)

tbsp White miso paste (mixed with ¼ cup hot water)

Vegetable broth

Vegan butter

Mixed vegetables (frozen)

To the Instant Pot or pressure cooker, add 1 block of ramen noodles, 1 cup of mixed vegetables (frozen), and 1 1/2 cups vegetable broth. 

Close the lid and set the valve to sealing. 

Pressure cook on HIGH for 1 minute.

While the Instant Pot is cooking, whisk 1 tablespoon of white miso paste with 1/4 cup hot water until it combines and there are no clumps.

After the 1 minute timer, release the steam until the floating pin drops, then open the lid. 

Stir the noodles. 

Set the Instant Pot to Sauté. Add the miso mixture, 1/2 cup of coconut cream, and 1 tablespoon vegan butter. 

Continue stirring and sauté for about 5 more minutes, until the soup becomes a bit thicker and less watery. 

Serve miso ramen in a bowl and garnish with sliced scallions, sesame seeds, and garlic chili oil.  

Instant Pot Instructions

Bring 1 1/2 cups water or vegetable broth to a boil in a medium-sized pot on the stove. 

While boiling, whisk 1 tablespoon of white miso paste with 1/4 cup hot water until it combines and there are no clumps.

Once boiling, add 1 block of ramen noodles. Boil until noodles are soft, then bring temperature down to a simmer. 

While simmering, add the miso mixture, the vegan butter, the coconut cream, and the frozen mixed vegetables. 

Stir to combine well. 

Continue to simmer until the soup has thickened and the vegetables are cooked through. 

Serve vegan miso ramen in a bowl and garnish with sliced scallions, sesame seeds, and garlic chili oil.

Stovetop Instructions

A delicious and easy-to-make Japanese inspired soup that combines savory miso broth, ramen noodles, and bok choy for a hearty meal.

garlic

green onions (sliced)

dashi broth (or chicken stock)

mirin

Bok choy (chopped)

oz ramen noodles (fresh or dried)

In a large pot or Dutch oven, heat the sesame oil over medium heat. Add the minced garlic and sliced green onions, and sauté until fragrant, about a minute.

Add the dashi broth or chicken stock to the pot and bring to a boil.

Reduce heat to a simmer and add the miso paste, soy sauce, and mirin to the pot. Stir well to combine and dissolve the miso paste.

Add the chopped bok choy and fresh or dried ramen noodles to the pot. If using dried noodles, break them in half before adding to the pot. Stir well to ensure that the noodles are submerged in the broth.

Cover the pot and simmer for 3 to 4 minutes until the noodles are tender and cooked through. If using fresh noodles, they may only take 1 to 2 minutes to cook.

Once the noodles are cooked, ladle the miso broth and bok choy over the noodles and serve hot.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1679330861/kuonkrguevpvjono6i7w.mp4

This Vegan Miso Ramen Japanese Soup is flavored with miso broth and a mix of vegetables like cabbage, green onions, and corn served over a bed of delicious ramen noodles. It is hearty enough to be a complete meal all by itself and it happens to be plant-based, vegetarian, and vegan.

Vegan Miso Ramen Japanese Soup

vegetable broth

garlic (minced)

ginger (minced)

onions

Doubanjiang spicy bean paste

red miso

sake

salt

sesame seeds (toasted and ground (white/black seeds))

soy sauce (low sodium)

soy milk

oz firm tofu (1/2 pkg, drained, pressed, and

cabbage

bean sprouts

baby corn (or 1/2 cup sweet kernel corn)

bamboo slices

water chestnuts

nori

white pepper powder

bundles (6 oz Japanese ramen noodles, cooked and drained)

This is not a difficult soup to make, so don’t be intimidated by the length of the instructions. We’re just trying to be thorough so you’ll be sure to have an awesome soup outcome.

To begin, you will need to wash, drain, and slice all of the vegetables so they will be ready to add as soon as the soup base is ready. I have included detailed notes and photos that will be very helpful above.

Toast the sesame seeds by placing them in a dry frying pan and heating them on medium-high heat for just a few minutes. They will begin to turn a golden brown and start popping up out of the pan. Do not leave the pan unattended because it will burn quickly. Once the seeds are lightly browned, remove them from the heat and pour them into a small bowl, and set them to the side.

You will also want to set out everything needed for the ramen noodles as well (but don’t cook them yet). This will include having a stockpot filled with water and heating on the stovetop, a package of noodles, and 1 tablespoon of baking soda. Even though cooking the noodles is the last step of this soup, I keep my stockpot with the water and baking soda in it ready and heating on the stove while I work on my soup base so that I can get the noodles started easily.

Prep Work

I prepare my soup base ingredients first and have them ready to whisk in. Since this is a little like making gravy, it’s best to be able to move through quickly so that it doesn’t scorch to the bottom of the pan.

Use a 3-quart soup pot and heat about ¼ cup of the veggie broth in the bottom of the pan over medium-high heat.  Mix your garlic, ginger, and half of the green onions into the dashi and cook for 1-2 minutes until fragrant.

Next, add the Doubanjiang bean paste, sugar, and miso stirring regularly with a whisk or wooden spoon to keep the mixture from sticking to the bottom of the pan. You can add more dashi if you need to keep the mixture creamy.

Add the sake (the alcohol cooks out), salt, sesame seeds, and soy sauce and whisk together until the mixture is smooth.

Begin adding soy milk, whisking it and gradually dissolving the other ingredients.

Slowly add the rest of the dashi broth into the mixture, continuing to blend into a creamy soup base.

Once it is piping hot and smooth, it’s time to start adding the toppings–veggies, tofu, and nori.  Add the napa cabbage first and let it simmer for 1-2 minutes before adding the other toppings.

Add in the other toppings and let them simmer together for approximately 1-2 minutes, or until your veggies are the desired texture.

Remove the soup from the heat while finishing up the noodles.

Soup Base

Ramen noodles cook quickly, usually within a couple of minutes, so make sure everything else is prepared and ready to go. This is your last step, once the noodles are drained, you’ll add them to the soup base with the various toppings you’ve prepared and serve the piping hot ramen immediately.

Cook noodles according to your package instructions (usually 1 ½ to 2 minutes). Adding baking soda to ramen noodles while they are boiling gives them more of the authentic chewy texture you get in Japan. Just add the baking soda to the boiling water then add the ramen noodles.  

Uncover the pot, watch carefully, and be prepared to blow it will boil over.

Drain noodles as soon as they are done so that they don’t absorb excess moisture and become mushy. There is no need to rinse them.

Immediately divide noodles into bowls and add soup and toppings.

Cooking the Noodles

https://mediavine-res.cloudinary.com/video/upload/t_original/v1673056950/gofd6aycdwpt42p6tgii.mp4

We love Vegan Sushi, but it can be so expensive to buy in restaurants. The good news is that it’s easy to make at home, and you can customize it to include all the stuffings you like best!

Easy Vegan Sushi

An easy miso ramen with a slightly sweet, nutty, moderately spicy umami broth topped with sticky soy marinated chicken. A simple yet scrumptious recipe that promises to have you lost in a world of umami deliciousness after just 40 minutes of cooking and prep time.

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Top Tags

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The most viewed miso ramen recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine