Miso Ramen Noodles are warm, comforting bowls of goodness! Made with delicious miso paste, these noodles are filled with rich, earthy flavors that make every slurp satisfying.
They’re perfect for cozy nights or when you’re feeling a bit under the weather. I love adding soft-boiled eggs and fresh greens for that extra yum factor—so good! 🍜
Key Ingredients & Substitutions
Miso Paste: Miso is what gives this dish its unique flavor. I recommend using white miso for a milder taste or red miso for a stronger flavor. If you’re in a pinch, you can also use tahini as a substitute, but it will change the overall taste.
Broth: Use chicken or vegetable broth as the base. If you want a richer flavor, try a homemade broth or low-sodium versions. You can also adjust based on dietary needs and use mushroom broth for a vegetarian twist.
Ramen Noodles: For the best texture, use fresh ramen noodles. If you can’t find them, dried noodles will work too, just make sure to adjust the cooking time. Udon noodles are another option if you prefer something thicker!
Soft-Boiled Eggs: These add a lovely creaminess. If you want a quick alternative, try using a poached egg or a fried egg if you’re short on time. You could also skip the eggs altogether for a vegan version.
How Do I Ensure the Perfect Miso Flavor?
When adding miso paste, it’s key not to boil the broth too hard after it’s added. This preserves its delicate flavor. Here’s how to do it:
- After bringing the broth to a gentle boil, reduce the heat.
- Whisk in the miso paste slowly, ensuring it dissolves completely.
- Keep the broth on low heat, avoiding any boil to keep the flavors bright and intact.
Also, balancing miso with soy sauce helps to round out its taste, bringing depth to your ramen that’s truly delightful!
How to Make Miso Ramen Noodles
Ingredients You’ll Need:
For the Soup:
- 4 cups chicken or vegetable broth
- 3 tablespoons miso paste (preferably red or white miso)
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon grated fresh ginger
- 1 garlic clove, minced
- 1/2 teaspoon chili flakes (adjust to taste)
For the Noodles and Toppings:
- 2 servings ramen noodles (fresh or dried)
- 2 soft-boiled eggs
- 1 cup baby spinach or bok choy leaves
- 2 green onions (scallions), thinly sliced
- 1 teaspoon toasted sesame seeds (black and/or white)
- Optional toppings: nori strips, chili oil, mushrooms
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and cook, plus a little extra time to soft-boil the eggs. If you make the eggs ahead of time, you’ll have a warm, delicious bowl of miso ramen ready in no time!
Step-by-Step Instructions:
1. Prepare the Soft-Boiled Eggs:
Boil a pot of water and gently add the eggs. Cook them for 6-7 minutes for that perfect soft-boiled center. Once they’re done, transfer them to an ice water bath to cool. After a few minutes, peel the eggs carefully and set them aside.
2. Start the Broth:
In a medium pot, heat the sesame oil over medium heat. Add the minced garlic and grated ginger, and sauté for about 1 minute until you can smell their yummy aroma. Be careful not to burn them!
3. Combine the Broth Ingredients:
Pour the chicken or vegetable broth into the pot and bring it to a gentle boil. This is where all the flavors start to come together!
4. Add Miso and Soy Sauce:
Reduce the heat to low. Whisk in the miso paste and soy sauce until they dissolve completely into the broth. You want to avoid boiling the broth after adding the miso to keep its delicate flavor.
5. Cook the Ramen Noodles:
Now it’s time for the noodles! Add the ramen noodles to the broth and cook according to package instructions (usually about 3-4 minutes) until they’re tender.
6. Add the Greens:
In the last minute of cooking, add the baby spinach or bok choy leaves to the pot to wilt. This will add a nice fresh element to the soup.
7. Serve Up Your Ramen:
Once everything is cooked, divide the noodles and broth into your favorite serving bowls. This is where the magic happens!
8. Add the Eggs:
Slice your soft-boiled eggs in half and place them on top of the ramen. Look at that gorgeous yolk!
9. Garnish & Enjoy:
Finish your ramen by garnishing with sliced green onions, chili flakes, and toasted sesame seeds. Feel free to drizzle a bit of chili oil or sprinkle on some nori strips for extra flavor.
Now, sit back, curl up, and enjoy your delicious, hearty bowl of miso ramen noodles! 🍜
Can I Use Different Types of Noodles?
Absolutely! While traditional ramen noodles are best, you can use udon, soba, or even rice noodles if you prefer. Just remember to adjust the cooking times according to the noodle type you choose!
How Can I Store Leftovers?
Leftover miso ramen can be stored in an airtight container in the fridge for up to 3 days. However, it’s best to keep the noodles separate from the broth to prevent them from getting mushy. Reheat gently on the stove or microwave before serving.
What If I Don’t Have Miso Paste?
If you don’t have miso paste, you can try using tahini as a substitute for a different flavor profile, though it will taste quite different. Another option is to use soy sauce, although it won’t replicate the same depth of flavor.
How to Make This Recipe Vegan?
To make this miso ramen vegan, simply replace the chicken broth with vegetable broth and omit the soft-boiled eggs. Feel free to add more veggies or tofu for protein to keep it hearty!
