Miso Ramen

Ramen is a Japanese soup that combines flavorful broth, chewy noodles, protein and vegetables. While there are many ways to make ramen, the three basic varieties of ramen broth are shoyu (from soy sauce), shio (from salt) and miso (from fermented soy beans).

Miso ramen, the type we’re making today, is characterized by its silky, rich, umami-packed broth made with miso paste. While the classic pork-based broth typically cooks for a long time in order to extract and concentrate flavor, we’ll show you how to speed up the process at home. The recipe can be customized to suit anyone’s tastes.

What is miso ramen?

Miso, made from fermented soybeans, is the base of miso ramen broth. When it comes to this broth, it’s all about packing it with umami and tons of flavor. You can find miso paste in white, red or mixed (awase miso) varieties. The darker the color, the bolder the flavor. Any type of miso works for this dish, and each will yield a slightly different flavor profile.

How to Make Miso Ramen

To make the broth, you’ll need to first make dashi, a type of Japanese stock. You can make a vegan dashi by combining kombu (dried seaweed) and dried shiitake mushrooms. Then saute aromatics like garlic, ginger and onions to bring out their natural sweetness. Combine it all with water, soy sauce, sesame oil and, finally, miso paste.

After making the miso broth, have some fun preparing toppings to complement the delicious flavor. Cook the noodles so they’re al dente, and perhaps top the bowl with a boiled egg, bok choy and corn.

Ingredients for Miso Ramen

• Dashi: Dashi is a fundamental broth used in Japanese cooking. We make one for this miso ramen recipe using water, dried shiitake mushrooms and dried kombu (edible kelp).
• Aromatics: Green onions and gingerroot impart pungent and zippy flavors to the ramen broth. To peel the gingerroot, it’s best to scrape the skin off using a spoon.
• Sesame seeds: Toasted sesame seeds add nutty flavor to the ramen. You can toast them yourself or purchase toasted sesame seeds.
• Red miso paste: Miso paste is made from fermented soybeans. It’s a super savory, umami-rich ingredient that adds a ton of flavor, even in small doses. We use red miso paste here as it’s a little deeper in flavor than white miso paste.
• Soy sauce: I always like to splurge on the best soy sauce at the store for a quality depth of flavor, but it’s definitely not necessary.
• Almond milk: A little milk in the ramen dashi balances out all the salty and spicy flavors, melding everything together into beautiful harmony. It also makes the base a little creamier.
• Ramen noodles: Buy your favorite brand of packaged ramen noodles at the store. Anyone who wants to go the extra mile, though, should try homemade ramen noodles!
• Toppings: There is no shortage of toppings for miso ramen. Hard-boiled eggs, bok choy, tofu, carrots and corn are among the most well-known, but others include asparagus, eggplant and Swiss chard.

Directions

Step 1: Make the dashi

Add the water, dried shiitakes and kombu to a large pot. Bring the water to a simmer and cook the dashi for five minutes. Remove the shiitakes and keep them warm on the side (you’ll add them to the final bowl of ramen later on). Discard the kombu.

Editor’s Tip: If you’re not making soup right away, remove the kombu and shiitakes and let the broth cool to room temperature. Store it in an airtight container in the fridge for a week, or in the freezer for a month.

Step 2: Cook the aromatics

In a large skillet, heat the canola oil over medium-high heat. Add the sliced green onion, minced ginger and garlic. Cook them until they’re fragrant, then add them to the dashi.

Step 3: Grind the sesame seeds

Using a mortar and pestle or a spice grinder, grind the toasted sesame seeds into a fine powder, then add them to the dashi.

Step 4: Add the miso

Add the red miso paste to the dashi. Stir until the miso is completely dissolved.

Step 5: Simmer the broth

Add the soy sauce, almond milk and sesame oil. Reduce the heat, and let the broth simmer for 5 to 10 minutes. Once it’s done simmering, turn the heat off and place the lid on to keep the dashi warm.

Editor’s Tip: It’s important to taste and adjust the flavor as you cook. If the dashi needs more salt, add more soy sauce. If it needs more umami, add another teaspoon or two of miso paste. Once you add the milk, avoid letting the dashi boil, or you’ll curdle the milk.

Step 6: Boil the noodles

Cook the ramen noodles according to the package directions. Divide the noodles evenly into two bowls.

Editor’s Tip: Be sure to strain the noodles and rinse them with cold water to prevent overcooking.

Step 7: Prepare the toppings

Meanwhile, prepare the ramen toppings you want to use:

• For the eggs: Place the eggs in a single layer in a small saucepan. Add enough cold water to cover them by 1 inch. Cover the pot with the lid and quickly bring the water to a boil. Remove the pan from the heat, and let it stand for six minutes. Immediately place the eggs in a bowl of ice water to cool. Once they’re cooled, remove the shells and slice the eggs in half.
• For the bok choy and asparagus: In a large saucepan, bring 5 cups of water to a boil. Add the bok choy and asparagus, and cook them, uncovered, until the bok choy turns bright green, one to two minutes. Remove the bok choy and immediately submerge it in ice water to stop the cooking process. Drain the water and pat the bok choy dry. Slice the bok choy in half, lengthwise, and set it aside.
• For the tofu: In a large skillet, heat 2 teaspoons of oil over medium-high heat. Toss the tofu in a bowl with the cornstarch. Add the tofu to the pan, and cook it until the edges are golden brown, five to seven minutes. Remove the tofu from the pan and keep it warm.
• For the eggplant, cabbage and chard: In a large skillet, heat 1 tablespoon of oil over medium-high heat. Add the vegetables, and cook them until they’re tender and browned, five to seven minutes. Season the vegetables with salt and pepper to taste. Remove them from the pan, and keep them warm.

Step 8: Assemble the ramen

Ladle the dashi over the noodles in the bowls. Arrange the hard-boiled eggs, vegetables and tofu over the noodles. Add the carrots, corn and green onions. Garnish the ramen with optional toppings as desired.

Recipe Variations

• Change the protein: Instead of (or alongside) tofu, feel free to add cooked ground pork, pork belly, shredded chicken, sliced steak, short ribs or Spam.
• Try different noodles: You can use many different types of noodles in ramen! Instead, enjoy soba, udon, somen, harusame (glass) or shirataki noodles as desired.
• Make it spicy: To make miso ramen soup spicy, add hot chili oil or chili garlic sauce to the dashi. Or, simply top your bowl of ramen with chili crisp, kimchi or red pepper flakes.

How to Store Miso Ramen

Allow leftover ramen to cool to room temperature, then transfer it to an airtight container. It’s helpful to try and keep the noodles and toppings separate from the broth so they don’t over-soften and lose their integrity. Store leftovers in the fridge for up to four days.

How do you reheat miso ramen?

Reheat miso ramen in a sauce pot over medium-low heat until all the ingredients are heated through. It’s best to do this low and slow!

Miso Ramen Tips

What do you serve with miso ramen?

Dishes to serve with miso ramen can include steamed or spicy edamame, homemade sushi, cucumber-ginger salad, store-bought or homemade pork dumplings, or tempura. For dessert, have a few bites of mochi ice cream. It’s a nice palate cleanser!

How can you make this recipe a little easier?

Since there are many steps to building a bowl of ramen, preparing the ingredients can seem overwhelming. But once you have a large pot of water boiling, you can use it to cook toppings like bok choy and broccoli in addition to your noodles.

Once the pot is boiling, drop the vegetables into the water and blanch them for a few minutes until the desired doneness is reached. Then, using a slotted spoon or a mesh strainer, remove them and drain them on the side. Then, boil your noodles and strain all the water. The water will turn a bit murky if you cook the noodles first, so blanch the vegetables before you cook the noodles.

What can you substitute for miso?

Instead of miso, use peanut butter, almond butter, sesame butter or tahini. Miso makes the broth rich, savory and creamy, so these are the best swap ideas. Taste your broth and adjust the seasonings as needed. Add more soy sauce for an extra punch of umami, or a splash of milk for a creamier dashi.