Here’s a flavor-packed noodle recipe you can make in no time: miso ramen! Don’t get us wrong: authentic ramen from a Japanese restaurant is the absolute best. But the next best thing? Making it homemade. Alex and I are so into these tasty noodle bowls that we have a few different recipes. This ramen recipe is quicker and easier than the rest, relying on miso paste for big flavor in a short cook time: just 30 minutes! The broth is so savory, also flavored with soy sauce, mirin, and a little coconut milk to make it creamy. Top with a soft boiled egg and you’ve got comfort food to the max. For vegan/plant based, go to Tofu Ramen or Vegan Mushroom Ramen.
Ingredients in this miso ramen
Ramen is a traditional Japanese dish of broth and wheat noodles (here’s a Ramen Guide for more). This ramen broth contains miso and has an intense depth of flavor, which varies based on the type you use. It’s great because the flavor in the paste is so developed, you can get away less simmering time. It makes this recipe work in about 30 minutes, which is shorter than our other ramen recipes. This is also a soft-boiled egg ramen; cook the egg while you make the ramen broth. If you want a plant based version, head to our Tofu Ramen instead! Here are the ingredients you need:
Eggs Miso paste of any kind (more below!) Onion, garlic and green onion for aromatics Spinach, carrots, mushrooms, and Napa cabbage for the veggies Ramen noodles (more below!) Vegetable broth Sesame oil, soy sauce, and mirin Coconut milk
What is miso?
So what is it? Miso is a Japanese fermented soybean paste that’s full of nutrients and savory flavor. It’s the very definition of umami, which is the so-called fifth flavor. There’s sour, salty, sweet, and bitter…and then umami, which is savory! You’ll also find umami in foods like meats, mushrooms, and cheese: it’s what makes something taste rich and satisfying. (Umami is very important for vegetarian and vegan recipes, which is why miso is so important!) You can find miso at most major grocery stores near the other Japanese ingredients. There are many different types of miso, all with different flavors: red, yellow, and brown. There are also many brands of miso. You can use any type for this tofu ramen recipe, but keep in mind: each type and brand of miso will bring a slightly different flavor to the broth. So keep experimenting and try them all! An unexpected use for leftover miso? Our Vegan Pesto! Or try these 10 Easy Miso Recipes.
Keep the broth and noodles separate
When you serve this miso ramen, you’ll keep the noodles and broth separate. Then you’ll place the noodles in a bowl and ladle the broth over it. Don’t be tempted to put them together! This is because as the noodles sit in the broth, they’ll absorb it. When you store leftovers, make sure to keep the noodles and broth in separate containers and refrigerate. Of you store leftover noodles in the broth, they’ll soak up all the “juice” and all your tasty broth will be gone.
Top miso ramen with a soft-boiled egg (or tofu)
Topping ramen with a soft-boiled egg is traditional, and adds just the right savory flavor from the creamy yolk. Alex and I have found adding the egg is important in a vegetarian ramen recipe to add protein to make it a filling meal. If you prefer a plant based recipe, go to Tofu Ramen; it’s similar but has a crispy tofu topping. There are two reliable methods we use for making a soft-boiled egg for ramen:
Stovetop: For the stovetop soft boiled eggs method, you’ll cook the eggs in simmering water for 7 minutes. The total time is about 15 minutes, including the time to boil the water. Instant Pot: Yes, you can cook soft boiled eggs in a pressure cooker! Here you’ll use low pressure and cook the eggs for 4 minutes. It takes about 10 minutes total including preheat time.
What is Napa cabbage? Can I use green instead?
For this miso ramen, we’ve called for shredded Napa cabbage as a garnish on top of the noodles. What’s Napa cabbage? It’s also known as Chinese cabbage: it’s light green and oblong-shaped. It has thick, crisp stems and frilly yellow-green leaves. It’s a cruciferous vegetable like other types of cabbage, Brussels sprouts, and kale. Can you substitute green cabbage for Napa cabbage in this recipe? Well, not really. The Napa cabbage has a mild flavor and delicate texture that makes it just right for this recipe: so try to find it if you can!
More about ramen noodles!
If you’ve ever shopped for ramen noodles, you’ll know there’s a big variety in what you’ll find! Here are a few tips on finding great ramen noodles:
Standard grocery vs Japanese or Asian grocery: Most grocery stores give you 1 or 2 options for ramen noodles, and they’re usually dried. If you have a local Japanese or Asian grocery, they’ll have a wider variety including fresh and frozen. Fresh vs dried: You can use either fresh or dried noodles in this tofu ramen! Fresh are our favorite, but dried are easier to find. Curly vs straight: You’ll find noodles packaged with the word “ramen” can be curly or straight. You can use either! Here we’ve used a straight noodle, which works just as well as a curly like in our Mushroom Ramen.
Want to learn more about noodle types? Here’s a review of 6 different packaged ramen noodles.
Dietary notes
This miso ramen with soft boiled egg is vegetarian. For vegan, plant-based, and dairy-free, go to Tofu Ramen.
More ramen recipes!
There are so many different ways to make ramen! Here are our favorite ramen variations: 5 from 1 review
Vegan Mushroom Ramen A vegan ramen that’s packed with flavor! Mushrooms, bok choy and tofu accompany the noodles in the warm, savory broth. Easy Vegetarian Ramen The original! A quick and easy vegetarian ramen recipe that’s packed with umami. Instant Pot Ramen Yep, you can even use an Instant Pot to make ramen. Tofu Ramen Check out this unique spin using tofu.
