Easy Miso Ramen Recipe
We’re making Easy Miso Ramen Recipe, and I’m telling you, this stuff is life. It’s warm, it’s savory, it’s packed with flavor, and it’s WAY easier than you think. Like, seriously, if I can pull it off with a toddler clinging to my leg, you can definitely handle it. This isn’t your instant noodle college ramen, this is a hug in a bowl. Trust me.
So, my husband, bless his heart, is a huge ramen snob. Used to go out for it, and would compare all our restaurant visits… BUT he loooooves my version so much. He requests it at least once a week. Even my picky kiddo slurps this stuff down. Last week, I made a double batch, and my son ate it cold FOR BREAKFAST the next morning. Okay, maybe it’s not the healthiest breakfast, but hey, at least he was eating something, right? This is officially a family staple, and I’m so stoked to share it with you!
Why You’ll Love This Easy Miso Ramen Recipe
- It’s faster than ordering takeout, seriously.
- You can throw in whatever veggies you have lurking in the crisper drawer. I once used leftover roasted broccoli… don’t judge me!
- It’s a guaranteed crowd-pleaser. Even the picky eaters will be slurping up the broth.
- Miso paste. End of story. That salty, umami flavor is just… *chef’s kiss*
- It makes you feel like a fancy chef without actually being one. (Because let’s be real, who has time for that?)
How to Make It
Alright, gather ’round, because we’re about to get our ramen on!
First, you’re gonna sauté some garlic and ginger in a little sesame oil until it smells amazing – like, “I could live in this smell” amazing. Don’t burn the garlic, though. Burnt garlic is the worst. If you accidentally let it go too far, just toss it and start over, it’s not worth ruining the whole pot.
Then, pour in your broth. I usually use chicken broth because that’s what I have on hand, but veggie broth works great too! Let that come to a simmer.
Now, for the magic ingredient: miso paste! Whisk it in until it’s all dissolved. Make sure you don’t let it clump up in the corners of the pan. Add a splash of soy sauce (or tamari if you’re GF!), a drizzle of honey (or maple syrup, whatever you got!), and a little rice vinegar for that perfect balance.
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Toss in your noodles and cook ’em until they’re perfectly al dente. Not mushy, people! Nobody likes mushy noodles.
Finally, load it up with all your favorite toppings! Soft-boiled eggs, green onions, spinach, shredded carrots, some cooked protein — whatever floats your boat. Don’t be shy! That’s it! Now slurp away!
Ingredient Notes
- Miso Paste: This is the star of the show! Don’t skip it. I usually use white miso, but red miso works too, it’s just a bit stronger. Pro-tip: if your miso paste is a little clumpy, whisk it with a bit of broth before adding it to the pot.
- Soy Sauce: Adds that salty, savory depth. If you’re gluten-free, tamari is your best friend here.
- Sesame Oil: Don’t skimp on this, it makes a difference! It gives it that toasty, nutty flavor. Just a little drizzle goes a long way.
- Chicken Broth: Okay, here’s the deal. I usually use low-sodium chicken broth. You can use vegetable broth, too, but sometimes I think it needs a little extra oomph. If you don’t have stock on hand, you can mix Better Than Bouillon with some water.
- Ramen Noodles: Use whatever ramen noodles you can find! Fresh, dried, even those instant ramen noodles without the seasoning packet work.
- Honey: Balances out the savory flavors. Brown sugar works too.
Recipe Steps:
- Sauté: Cook garlic and ginger in sesame oil until fragrant.
- Simmer: Add broth and bring to a simmer.
- Whisk: Dissolve miso paste into the broth.
- Season: Stir in soy sauce, honey, and rice vinegar.
- Cook: Add noodles and cook until al dente.
- Serve: Garnish with toppings and enjoy!
What to Serve It With
Honestly, this ramen is a meal in itself, but if you’re feeling fancy, you can serve it with some steamed edamame or a side of crispy gyoza. A simple side salad with a ginger dressing would be amazing, too.
Tips & Mistakes
- Don’t overcook the noodles! Nobody likes mushy ramen.
- Taste as you go and adjust the seasonings to your liking. Add more soy sauce for saltiness, more honey for sweetness, or more rice vinegar for tanginess.
- If your broth is too salty, add a splash of water or more broth.
- Don’t be afraid to experiment with different toppings! That’s the fun part!
Storage Tips
Okay, so leftovers. Here’s the deal: the noodles are going to soak up all the broth, so it’s best to store the noodles and broth separately. If you do store them together, they’ll be a little mushy, but honestly, I still eat it. It’s still delicious! It keeps in the fridge for like 3 days. I can’t promise it’ll last that long, though. I’ve totally eaten this cold straight from the fridge for breakfast. Don’t judge.
Variations and Substitutions
- Protein: Add cooked chicken, pork, tofu, or shrimp. I’ve even thrown in leftover rotisserie chicken, don’t tell anyone.
- Veggies: Use whatever you have on hand! Spinach, mushrooms, carrots, bok choy, bean sprouts… the possibilities are endless. I once added some frozen peas because I was desperate.
- Spice: Add a drizzle of sriracha or a pinch of red pepper flakes for some heat.
- Sweetness: If you don’t have honey, maple syrup or even a little bit of brown sugar will work. I’ve even used a squirt of agave in a pinch!
- Soy Sauce: Tamari or coconut aminos work great as gluten-free substitutes.
Frequently Asked Questions
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Easy Miso Ramen Recipe
Ingredients
Main Ingredients
- 4 cups chicken broth or vegetable broth for vegetarian option
- 2 tablespoons red miso paste found in the Asian food section
- 2 tablespoons soy sauce low sodium if preferred
- 1 tablespoon sesame oil
- 2 cloves garlic minced
- 1 inch ginger grated
- 8 ounces ramen noodles instant or fresh
- 1 cup shiitake mushrooms sliced
- 2 cups baby spinach
- 4 eggs soft boiled
- 2 stalks green onions chopped
- 1 tablespoon sesame seeds for garnish
Instructions
Preparation Steps
- In a large pot, heat sesame oil over medium heat. Add garlic and ginger, sautéing until fragrant.
- Pour in chicken broth, miso paste, and soy sauce. Stir until the miso paste is fully dissolved.
- Bring the broth to a simmer, then add the shiitake mushrooms. Cook for about 5 minutes.
- Add the ramen noodles, cooking according to package instructions until tender.
- Stir in the baby spinach until wilted, then remove the pot from heat.
- Divide the ramen and broth among bowls, top with halved soft-boiled eggs, green onions, and sesame seeds. Serve hot.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
