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Miso Ramen Recipe

23/04/2024

Get your Japanese noodle fix with our super easy miso ramen recipe. Cooked in 15 minutes for a quick weeknight dinner, we’ve packed it with the perfect blend of traditional Japanese flavours you know and love.

A bowl of miso ramen topped with ajitama eggs, corn, butter and spring onion.

From scratch ramen in 15 minutes

No need for a time consuming days-long pork broth. This easy miso based broth is made with pork mince infused with a flavour-packed miso tare and chicken stock.

It’s super adaptable too. We sometimes make it vegan by swapping out the pork for mushrooms or tofu (and “mincing” it up with our hands) then subbing out the chicken stock for veggie or kombu dashi stock.

Related: Tantanmen Ramen / Tsukemen Recipe

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Miso ramen bowls with soft boiled eggs, corn, nori and buttered corn.

The perfect beginner’s ramen

Miso Ramen (味噌ラーメン) is one of the quickest varieties of Japanese ramen you can make at home, the base is made from a miso tare (soup base) and pork mince, rather than the heavier tonkotsu ramen.

We use red miso paste for a slightly heavier version. Swap this out for white miso paste for a milder broth. Not sure about the difference? Our miso guide can help.

Sapporo, Hokkaido in Japan is the famous area for miso ramen. As a nod to the Hokkaido style, we love adding butter to our miso ramen – especially with the corn. It adds a real creaminess once it melts into the broth, and we can’t get enough!

Want your ramen noodles separate from the broth? Then make tsukemen instead.

Ingredients and substitutes

  • Red Miso – Any red miso will work, you’re looking for that darker brown colour rather than the yellow lighter miso (known as white miso). Sub with half red and half white miso paste or just white for milder flavour.
  • Pork Mince – Also known as ground pork. The amount is intentionally small, as it’s more to add flavour than be the main star of the show. You can double this amount if you like. Sub with chicken, beef mince or tofu.
  • Mentsuyu – This brings rich umami flavour to the broth. Make your own mentsuyu or substitute with regular soy sauce. 
  • Doubanjiang – This is the one ingredient we recommend hunting down rather than substituting. This Chinese condiment is made from salty and spicy fermented broad beans, and can sometimes be labelled as douban, toban-djan, broad bean chili sauce, or fermented chili bean paste. For a milder, sweeter flavour you could use sweet fermented bean paste (tian mian jiang) instead. In a pinch, you could substitute with extra red miso paste or gochujang – the flavour will be different but it will still give you a delicious umami zing. Head to an Asian grocery for these options – if you can’t source them locally, you can also buy them online.  
  • Rayu (Sesame Chilli Oil) – This delicious Japanese condiment is the perfect blend of sesame oil and chilli without being over the top spicy. You can easily make rayu Japanese chilli oil at home, find it at Asian groceries or buy online if needed. To substitute, just use regular sesame oil with a sprinkling of chilli powder to taste. 
  • Toasted Ground Sesame Seeds This brings a delicious nutty flavour to the broth while also helping to thicken it slightly. This popular ingredient is also used in our restaurant-style tonkatsu sauce if you’re keen to experiment with it further.
  • Ramen Noodles – Fresh is best, but you can absolutely use dried noodles – just halve the weight in the recipe.
Ingredients laid out to make spicy miso ramen.

Our Favourite Ramen Toppings

  • Corn – Use fresh corn straight off the cob, or heat through frozen corn kernels to save time. 
  • Bamboo Shoots – Fresh or fermented (known as menma), these give a nice crunchy texture amongst all the other ingredients.
  • Spring Onion / Green Onion – We love using the white and green parts for more of an onion kick, but you can just use the green tops.
  • Soft Boiled Eggs – Simple soft boiled eggs are amazing with miso ramen. You can always kick it up a notch with ramen eggs or onsen eggs if you’re keen. 
  • Butter – Aim for 1 small square (around 1 tbsp) per bowl. Pop on top of the sweetcorn for extra buttery goodness. The flavour goes so well with the broth! You could even up the umami even further by using miso butter.
  • Pepper – Use freshly cracked black pepper, or top with Japanese 7 Spice and aonori (seaweed flakes)
  • Nori Sheets – Sliced into small rectangles. Serve at the last minute as they’ll go soggy quickly with the heat and broth.
  • Beni Shoga – Iconic pickled red ginger strips add a nice zing to the dish!
  • Bean Sprouts – Adds a nice crunch!
  • Chashu Pork Slices – Thinly sliced chashu pork pairs beautifully with miso tare broth. Make your own or save time and buy some already cooked and sliced from a local Asian restaurant if you can.
Topping options laid out for spicy miso ramen.

Let’s get cooking!

Jump to Recipe

  1. Cook ramen noodles according to packet directions. Drain.

For the Miso Tare:

  1. In a small dish, add the red miso pastegarlicgingermentsuyudoubanjiangsugarrayu chilli oil and toasted ground white sesame seeds. Mix until well combined.

For the Pork:

  1. Heat the vegetable oil in a medium saucepan over high heat. Place in the pork mince and ginger and cook for around 3 minutes until browned. Add in the miso tare and mix through.
  2. Pour in 1 cup of the chicken stock and stir until the tare softens into a soup base. Pour in the remaining chicken stock and bring to the boil. Stir occasionally and cook for a further minute or two. Switch off the heat.

To Assemble:

  1. Portion out the cooked ramen noodles into serving bowls. Ladle over with spicy miso ramen broth, until noodles are almost covered.
  2. Top with ramen toppings of your choice (we love boiled eggs, butter, corn, spring onion, beni shoga and nori sheets) and serve immediately.

Quick Tips

  • Make it a Meal – Adding extras on top like chicken karaage, miso glazed salmon or pork gyoza can make it go even further.
  • Buttered Corn – Up the corn ante and dry fry the kernels for a few minutes to give them a little char before adding a tablespoon butter to coat them. Then add them to the top of your ramen for an extra flavour burst!
  • Assembling – Put all your toppings on just before you serve for the best presentation.

Storage

For the best freshness, store all leftover ingredients in separate airtight containers in the fridge. Reheat on the stove. It should be fine for up to 3 days. You can freeze the broth only, for an even quicker dinner when you need it most!

FAQs & Troubleshooting

Do I need to use fresh ramen noodles?

If you, it does taste best with fresh ramen noodles – our local Asian grocer stocks them for us. You can also make homemade ramen noodles (without lye water too!). If you just want to make it super simple though, packet ramen or even dried spaghetti will work.

Top view of miso ramen filled with toppings.

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★ Did you make this recipe? Please leave a comment and a star rating below!

A bowl of miso ramen topped with ajitama eggs, corn, butter and spring onion.

Miso Ramen Recipe

Get your Japanese noodle fix with our super easy miso ramen recipe. Cooked in 15 minutes for a quick weeknight dinner, we've packed it with the perfect blend of traditional Japanese flavours you know and love.
5 from 1 vote
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Course: Dinner, Lunch, Soup
Cuisine: Japanese
Servings: 4 Bowls
Calories: 401kcal
Author: Wandercooks
Cost: $10

Ingredients

  • 320 g ramen noodles 11.28 oz, halve the weight for dry ramen.

For the Pork:

For the Spicy Miso Tare:

For the Miso Ramen Toppings – your choice of:

Instructions

  • Cook ramen noodles according to packet directions. Drain.
    320 g ramen noodles

For the Miso Tare:

  • In a small dish, add the red miso paste, garlic, ginger, mentsuyu, doubanjiang, sugar, rayu chilli oil and toasted ground white sesame seeds. Mix until well combined.
    1 tsp ginger, 3 tbsp red miso paste, 1 tbsp sugar, 1 tbsp mentsuyu, 2 tsp garlic, 1 tsp doubanjiang, 1 tsp rayu chilli oil, 1 tbsp white sesame seeds

For the Pork:

  • Heat the vegetable oil in a medium saucepan over high heat. Place in the pork mince and ginger and cook for around 3 minutes until browned. Add in the miso tare and mix through.
    100 g minced pork, 1 tbsp vegetable oil, 1 tsp ginger
  • Pour in 1 cup of the chicken stock and stir until the tare softens into a soup base. Pour in the remaining chicken stock and bring to the boil. Stir occasionally and cook for a further minute or two. Switch off the heat.
    3 cups chicken stock

To Assemble:

  • Portion out the cooked ramen noodles into serving bowls. Ladle over with spicy miso ramen broth, until noodles are almost covered.
  • Top with ramen toppings of your choice (we love eggs, butter, corn, spring onion, beni shoga and nori sheets) and serve immediately.
    butter, corn, bamboo shoots, beni shoga / red pickled ginger, spring onion, soft boiled eggs, black pepper, nori sheets / seaweed sheets, bean sprouts, chashu pork slices

Video

YouTube video

Recipe Notes

  • Make it a Meal – Adding extras on top like chicken karaage, miso glazed salmon or pork gyoza can make it go even further.
  • Buttered Corn – Up the corn ante and dry fry the kernels for a few minutes to give them a little char before adding a tablespoon butter to coat them. Then add them to the top of your ramen for an extra flavour burst!
  • Assembling – Put all your toppings on just before you serve for the best presentation.

Nutrition

Nutrition Facts
Miso Ramen Recipe
Amount per Serving
Calories
401
% Daily Value*
Fat
 
20
g
31
%
Saturated Fat
 
9
g
56
%
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
8
g
Cholesterol
 
23
mg
8
%
Sodium
 
1845
mg
80
%
Potassium
 
388
mg
11
%
Carbohydrates
 
40
g
13
%
Fiber
 
2
g
8
%
Sugar
 
8
g
9
%
Protein
 
16
g
32
%
Vitamin A
 
23
IU
0
%
Vitamin C
 
1
mg
1
%
Calcium
 
51
mg
5
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Hey hey – Did you make this recipe?We’d love it if you could give a star rating below ★★★★★ and show us your creations on Instagram! Snap a pic and tag @wandercooks / #Wandercooks

This recipe was originally published in September, 2021. It has since been republished with new content but the recipe remains the same.

Miso Ramen Recipe
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