Miso Ramen Recipe

Chicken or vegetable broth: The base of the soup that adds warmth and depth.

Miso paste: A fermented soybean paste that brings a savory, slightly salty flavor.

Soy sauce: Adds a salty, umami boost to the broth.

Sesame oil: Gives a nutty aroma and flavor to the soup.

Ramen noodles: The main noodle component, soft and chewy.

Baby spinach: Adds fresh, green flavor and a bit of crunch.

Soft-boiled eggs: Creamy and rich, they make the dish extra special.

Sliced mushrooms: Adds earthiness and texture.

Green onion: A fresh, mild onion flavor to finish the dish.

One of the key steps in this Miso Ramen Recipe is making sure the miso paste dissolves smoothly into the broth. Here’s how you can do that without any lumps:

1. Bring your broth to a gentle simmer first. It shouldn’t be boiling hard, just warm enough to help the miso paste melt.
2. Take a small bowl or cup and scoop out a little bit of the warm broth.
3. Add the miso paste to that small amount of broth and stir it well until it becomes a smooth liquid.
4. Pour this smooth mixture back into the pot with the rest of the broth and stir everything together.

Doing it this way helps the miso paste blend evenly, so you don’t end up with clumps floating in your soup. It also keeps the flavor balanced and makes the broth taste richer and smoother. If you just dump the miso paste straight into the hot broth and stir, it can be tricky to get it fully mixed, and you might get little lumps that don’t taste as good.

When I first tried this recipe, I didn’t take the time to mix the miso paste with some broth first, and my soup had these weird little chunks that I had to fish out. Now, I always do this step, and it makes the whole cooking process feel easier and the soup way tastier. Plus, it’s a neat little trick that works for other recipes with thick pastes or sauces, too!

• chicken or vegetable broth - Substitute with dashi: Dashi provides a rich umami flavor that complements the miso paste well.

• miso paste - Substitute with soybean paste: Soybean paste has a similar fermented flavor profile, though it may be slightly less complex.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that offers a similar salty and savory taste.

• sesame oil - Substitute with olive oil: Olive oil can provide a similar richness, though it lacks the nutty flavor of sesame oil.

• ramen noodles - Substitute with udon noodles: Udon noodles are thicker but can still absorb the flavors of the broth well.

• baby spinach - Substitute with kale: Kale holds up well in hot broth and provides a similar nutritional profile.

• soft-boiled eggs - Substitute with tofu cubes: Tofu adds protein and a different texture, making it suitable for a vegan option.

• sliced mushrooms - Substitute with shiitake mushrooms: Shiitake mushrooms offer a more intense umami flavor, enhancing the overall taste.

• green onion - Substitute with chives: Chives provide a similar mild onion flavor and can be used as a garnish.

• Allow the broth to cool completely before storing. This helps prevent condensation and keeps the soup fresh longer.
• Store the broth and noodles separately to maintain the texture of the ramen. Combine them only when ready to serve.
• Use airtight containers for both the broth and noodles. This prevents any unwanted odors from seeping in and keeps the flavors intact.
• For the broth, refrigerate in an airtight container for up to 3-4 days. If freezing, use freezer-safe containers or heavy-duty freezer bags, leaving some space at the top for expansion. The broth can be frozen for up to 2 months.
• For the noodles, refrigerate in an airtight container for up to 2 days. If freezing, spread the noodles on a baking sheet to freeze individually before transferring to a freezer bag. This prevents them from sticking together. The noodles can be frozen for up to 1 month.
• When ready to reheat, thaw the broth in the refrigerator overnight if frozen. Reheat on the stove over medium heat until it reaches a simmer.
• To reheat the noodles, you can either microwave them for a minute or two or briefly dip them in boiling water to warm them up.
• Store soft-boiled eggs in their shells in the refrigerator for up to 2 days. Peel them just before serving to maintain their texture.
• Keep baby spinach and sliced mushrooms fresh by storing them in the refrigerator in separate airtight containers or resealable bags. Use within 3-4 days for the best quality.
• Green onions can be stored in the refrigerator, wrapped in a damp paper towel and placed in a plastic bag. They will stay fresh for about a week.

• Gently reheat the broth in a pot over medium heat until it reaches a simmer. Avoid boiling to preserve the delicate flavors of the miso paste and soy sauce.

• While the broth is warming, place the leftover ramen noodles in a heatproof bowl. Pour boiling water over the noodles to loosen them up, then drain immediately to prevent overcooking.

• Add the reheated broth to the bowl with the ramen noodles. Stir gently to combine and ensure the noodles are evenly heated.

• For the soft-boiled eggs, bring a small pot of water to a gentle simmer. Carefully place the eggs in the water for about 1-2 minutes to warm them without cooking further. Alternatively, you can microwave them in a bowl of hot water for 30 seconds.

• Reheat the sliced mushrooms and baby spinach by adding them to the simmering broth for a minute or two, just until they are warmed through.

• Assemble your miso ramen by placing the reheated ramen noodles in a bowl, pouring the hot broth over them, and topping with the warmed soft-boiled eggs, sliced mushrooms, baby spinach, and chopped green onion.

• For an extra burst of flavor, drizzle a bit more sesame oil or soy sauce over the top before serving.

• Large pot: Used to bring the broth to a simmer and mix in the miso paste, soy sauce, and sesame oil.

• Wooden spoon: Ideal for stirring the miso paste into the broth until it is dissolved.

• Medium pot: Necessary for cooking the ramen noodles according to package instructions.

• Colander: Used to drain the cooked ramen noodles before setting them aside.

• Ladle: Perfect for pouring the broth over the noodles in each bowl.

• Knife: Essential for slicing the mushrooms and chopping the green onion.

• Cutting board: Provides a safe surface for slicing mushrooms and chopping green onions.

• Bowls: Used to serve the ramen, holding the noodles, broth, and toppings.

• Tongs: Handy for placing the baby spinach, soft-boiled eggs, and other toppings onto the ramen.

• Measuring spoons: Ensures accurate measurement of miso paste, soy sauce, and sesame oil.

Prepare ingredients in advance: Chop the green onion, slice the mushrooms, and wash the baby spinach ahead of time to streamline the cooking process.

Use pre-made broth: Opt for store-bought chicken or vegetable broth to save time on making your own.

Quick-cook eggs: Soft-boil the eggs in advance and store them in the fridge until ready to use.

Instant noodles: Use ramen noodles that cook quickly, usually in just a few minutes.

Batch cooking: Make a larger batch of broth and freeze portions for future use.