Miso ramen noodles are a warm and comforting bowl of goodness! They are packed with savory miso flavor, soft noodles, and often topped with veggies and protein.
Making miso ramen always feels like a cozy hug on a chilly day! I love throwing in extra toppings like soft-boiled eggs and green onions. Yum—who can resist a tasty bowl?
Key Ingredients & Substitutions
Vegetable Broth: This is the base of your ramen. You can use homemade broth for a deeper flavor, but store-bought works great too. If you’re vegetarian, ensure the broth is veggie-friendly. For a heartier version, try mushroom broth.
Miso Paste: White miso gives a mild flavor, while yellow is a bit stronger. If you don’t have miso, you can use soy sauce or even tahini in a pinch. Just keep in mind it will change the flavor profile.
Ramen Noodles: Fresh ramen noodles are ideal, but dried or even instant noodles can work. If you’re gluten-free, look for rice noodles or glass noodles as a substitute.
Bok Choy: Baby bok choy adds a lovely crunch. If you can’t find it, feel free to use spinach, kale, or napa cabbage. These will also add good nutrients to your dish.
Mushrooms: Shiitake mushrooms offer an earthy depth, but you can substitute any variety like button or portobello. If you want a meatier texture, consider adding tofu instead.
How Do You Get the Perfect Soft-Boiled Eggs?
Soft-boiled eggs are a classic topping for ramen, adding creaminess to each bite. Here are some tips to master the technique:
- Start with eggs at room temperature to prevent cracking when added to boiling water.
- Boil for exactly 6-7 minutes for that perfect runny yolk; adjust time based on your preference.
- Immediately dunk them in ice water to stop cooking and make peeling easier.
With these steps, your eggs will have a beautifully soft center that’s perfect for your ramen bowl! Enjoy your meal!
How to Make Miso Ramen Noodles
Ingredients You’ll Need:
- 4 cups vegetable broth
- 2 tablespoons white or yellow miso paste
- 2 teaspoons soy sauce
- 1 teaspoon sesame oil
- 2 servings fresh or dried ramen noodles
- 1 cup baby bok choy, halved lengthwise
- 1/2 cup sliced shiitake or cremini mushrooms
- 1 medium carrot, julienned
- 2 soft-boiled eggs (see instructions)
- 2 green onions, sliced
- 1 teaspoon chili flakes or chili oil (optional)
- 1 tablespoon vegetable or olive oil (for sautéing)
How Much Time Will You Need?
This delicious miso ramen takes about 30 minutes to prepare, including time for boiling eggs and cooking the broth. It’s a quick and satisfying meal that will warm you right up!
Step-by-Step Instructions:
1. Prep the Soft-Boiled Eggs:
In a small pot, bring enough water to a gentle boil. Carefully add the eggs and cook for 6-7 minutes for a perfect soft yolk. Once done, immediately transfer them to a bowl of ice water to cool. After a few minutes, peel the eggs and set them aside.
2. Sauté the Vegetables:
Heat the vegetable oil in a pan over medium heat. Add the sliced mushrooms to the pan, cooking them until they become nicely browned and caramelized, which should take about 5-7 minutes. Once they’re done, remove the mushrooms from heat and set aside.
3. Make the Broth:
In a large pot, pour in the vegetable broth and bring it to a simmer over medium heat. In a separate small bowl, mix the miso paste with a few tablespoons of hot broth until it’s smooth; then add this mixture to the pot. Stir in the soy sauce and sesame oil, mixing well. Keep the broth warm on low heat—be careful not to let it boil after adding the miso!
4. Cook the Noodles and Bok Choy:
Add the ramen noodles to the pot of broth and cook them according to the package instructions. This usually takes about 3-4 minutes. For the last 2 minutes of cooking, toss in the baby bok choy and julienned carrots to slightly soften them.
5. Assemble the Bowls:
Once everything is cooked, carefully divide the noodles and broth into two bowls. Top each bowl with the sautéed mushrooms, halved soft-boiled eggs, and sliced green onions. If you like a little heat, sprinkle with chili flakes or drizzle some chili oil on top.
6. Serve and Enjoy:
Dig in right away while it’s hot and comforting! Grab some chopsticks and enjoy the beautiful flavors of your homemade miso ramen.
This recipe captures the warm umami punch of miso in a savory broth, perfectly cooked ramen noodles, and the luxurious soft-boiled egg. Add sautéed mushrooms for a lovely depth and texture—it’s a classic Japanese noodle soup you’ll love!
Can I Use a Different Type of Noodle?
Absolutely! While ramen noodles are traditional, you can substitute with any other noodles you prefer, such as udon, soba, or even rice noodles for a gluten-free option. Just be sure to adjust the cooking time according to the noodle type!
Is Miso Ramen Vegan-Friendly?
Yes, the recipe is vegan if you use vegetable broth and omit the soft-boiled eggs. You can add tofu or extra vegetables for protein and flavor instead!
How to Store Leftovers?
Store any leftover broth and noodles separately in airtight containers in the fridge for up to 3 days. Reheat the broth on the stove and add the noodles shortly before serving to maintain texture.
Can I Add More Toppings?
Definitely! Feel free to customize your ramen with extra toppings like corn, bamboo shoots, seaweed, bean sprouts, or different proteins like chicken or beef. The more, the merrier!
