It doesn’t get much more comforting and cozy than a steaming bowl of ramen—but add savory, subtly sweet white miso and you’ve elevated that comfort food classic to epic status. Garnish your Miso Ramen with your favorite fixings and slurp away with abandon!
Why You’ll Love This Miso Ramen Recipe
- Instant Flavor (Without the Instant Flavor Packet). Miso adds a rich, nutty, and ever-so-slightly sweet flavor to a ramen bowl. Unlike the instant ramen seasoning packets filled with sodium and artificial flavors, miso adds umami, depth, and dimension to the broth. (You’ll love miso in my Miso Salmon too.)
- A Hearty Meal. Filled with satisfying ingredients like chicken, noodles, eggs, and all the veggies, this miso ramen will fill you up fast—but not in a way that makes you feel heavy and weighed down. Just like my Crockpot Beef Stew and 15 Bean Soup, it’s exactly the kind of meal you want on a chilly day.
- Worthy of a Weeknight. There are a few steps for this miso ramen recipe, but each of them is quick (just 5 minutes of prep time!) and simple. It’s also ideal for meal prep, which means you can get a head start and then have dinner on the table lickety-split.
- Probiotics, Yo. Miso is a fantastic source of probiotics, which are essential for a healthy gut. But wait, there’s more! Many of the veggies in this soup are prebiotic, which means they help the probiotics in the miso thrive in your gut microbiome.
- Make It Your Own. Not only is this miso ramen easy to make, but it can also be customized with whatever you have in your fridge or tailored to your dietary preferences. Purge that crisper drawer! Empty that CSA box!
How to Make Miso Ramen
- Toasted Sesame Oil. Not to be confused with regular sesame oil! The toasted version has a fabulously nutty flavor that adds some complexity to this miso ramen bowl. Every bit of umami counts.
- Fresh Ginger and Garlic. Fresh is much more pungent than the dried-and-ground varieties.
- Shallot. Can’t find a shallot? The best substitute is yellow onion.
- Hot Chili Pepper. Thai red chili, finger chili, or yellow chili—or use chili garlic sauce.
- White Miso Paste. Miso is a fermented soybean paste. You’ll find it in the refrigerated section at the grocery store, often lumped in with tofu and vegan foods. It has a more nuanced flavor than soy sauce.
- Low-Sodium Beef Bone Broth. Although you can use chicken bone broth if you prefer, I like the richness of beef broth.
- Bone-In, Skin-On Chicken Thighs. Using thighs instead of breasts is another way to create a rich broth.
- Ramen or Soba Noodles. Yes, you can use those packaged dried ramen noodles you subsisted on when you were in college; just discard the seasoning packet. Fresh ramen noodles are even better if you can find them.
- Eggs. Soft-boiled eggs add protein and let’s be honest: they look pretty cool in a bowl of ramen too.
- More Veg. Thawed frozen spinach, corn, or other frozen vegetables are all options.
- Toppings. Choose a few or use them all: baby bok choy, fresh spinach, green onions, corn, bean sprouts, cabbage, sesame seeds, daikon radish, and Japanese pickles.
- Cook the Aromatics. Cook in a large pot until the shallot is softened.
- Add the Miso. Stir and cook until it darkens slightly.
- Pour in the Broth. Add it in slowly, then scrape the bottom of the pan to deglaze.
- Add the Chicken. Simmer until the chicken reaches 165 degrees F.
- Boil the Noodles. Use a separate pot so the noodles turn out perfectly al dente.
- Soft-Boil the Eggs. Peel and slice.
- Shred the Chicken. Return it to the pot and add frozen vegetables, if using.
- Finish. Divide the noodles into bowls and ladle the miso ramen broth over the top. Add the eggs and toppings, then ENJOY!
- Make Gluten-Free Miso Ramen. Use zucchini noodles (which I also use in my Zucchini Pasta recipe), shirataki noodles, rice noodles, or soba noodles made without wheat flour.
- Add Some Whole Grains. For a little extra nutrition, swap the ramen noodles with whole wheat spaghetti or linguine.
- Make Vegan Ramen Bowls. Use a high-quality vegetable broth or mushroom broth instead of beef broth, skip the eggs and chicken, then add sliced shiitake mushrooms or cubes of firm or extra-firm silken tofu at the end of the cooking time. (This is the same kind of tofu you’ll find in traditional miso soup.)
- Use Your Instant Pot for the Eggs. Instead of boiling another pot of water, you can follow my Instant Pot Boiled Eggs recipe.
- To Store. Refrigerate leftover miso ramen for up to 4 days; store the noodles and the soup in separate containers.
- To Reheat. Warm the soup mixture on the stovetop or in the microwave until steaming. There’s no need to heat the noodles, as the hot liquid will warm them up.
- To Freeze. Freeze the miso soup mixture for up to 3 months. Thaw in the refrigerator before reheating according to the instructions above.
Meal Prep Tip
Chop all the vegetables a day or two ahead of time to get a jump start on this recipe. Just refrigerate them in an airtight container until you’re ready to cook.
What to Serve with Miso Ramen
- Salad. These miso ramen bowls are a meal on their own, but if you want to stretch them to last a few days, you can pair them with a simple side salad like Asian Cucumber Salad or Asian Cabbage Salad.
- Other Asian-Inspired Favorites. For a restaurant-style dinner, start your meal with some apps like Air Fryer Egg Rolls and Bang Bang Shrimp.
- Tofu. I mentioned above that you can make this recipe vegan by adding cubes of silken tofu, but you can also add Crispy Baked Tofu or Air Fryer Tofu to the top of your miso ramen, kind of like a chewy, protein-packed crouton.
Recommended Tools to Make this Recipe
- Dutch Oven. The do-it-all piece of cookware every kitchen needs.
- Chef’s Knife. You’ve got a lot of veggies to chop for miso ramen and a good knife makes it a breeze.
- Slotted Spoon. For ever-so-carefully lowering the eggs into the water.
Recipe Tips and Tricks
- Adjust the Heat to Your Liking. This miso ramen recipe can be made as mild or as spicy as you like. For a spicy miso ramen recipe, add some heat! If you want some heat without stepping squarely into fiery-hot-pepper territory, try using a jalapeño or chili oil. Chili crisp is another way to customize the heat level and add some savory flavor in the process.
- Use White Miso. There are different types of miso paste, and some are quite salty and over-powering—which means they’re not all interchangeable. You need white miso (also known as shiro miso) for this recipe, which has a sweet, mild flavor.
- Start With High-Quality Broth. It really makes all the difference in a recipe like this. Inexpensive cans of beef broth are one-dimensional and high in salt, taking away from the overall flavor of your miso ramen.
- Use a Thermometer. An instant-read thermometer will help you know exactly when the chicken thighs are cooked, so you’ll never have to worry about overcooking them. You’ll also be glad you have a thermometer on hand for when you’re making Baked BBQ Chicken or Smoked Pork Tenderloin.
For the Miso Ramen:
- 1 tablespoon toasted sesame oil
- 2 tablespoons minced or grated fresh ginger
- 4 garlic cloves minced
- 1 medium shallot minced
- 1 hot chili pepper such as Thai red chili, finger chili, or yellow chili, seeded and minced (optional, or sub 2 tsp. chili garlic sauce)
- 1/4 cup white miso paste
- 8 cups low-sodium beef bone broth
- 4 bone-in skin-on chicken thighs*
- 9 ounces ramen or soba noodles** or two packages of seasoned ramen noodles; discard the seasoning pack
- 4 large eggs
- Optional: thawed frozen spinach corn, or other frozen vegetables
For Topping (choose one or add them all!):
- Chopped baby bok choy or fresh spinach
- Chopped green onions
- Corn kernels
- Bean sprouts
- Shredded cabbage
- Sesame seeds
- Grated daikon radish
- Japanese pickles
- Heat the oil in a large pot over medium heat. Add the ginger, garlic, shallot, and chili pepper, if using. Cook, stirring, until the shallot is softened, about 4 minutes.
- Add the miso paste and cook, stirring, until it is slightly darkened, about 2 minutes.
- Slowly add the broth and scrape up any browned bits on the bottom of the pot. Add the chicken and bring to a simmer over high heat. Reduce the heat to low, cover, and let simmer for 10-15 minutes, until the chicken is cooked through and registers at least 165°F on an instant-read thermometer.
- Meanwhile, bring a large pot of salted water to a boil. Cook the noodles according to package instructions. Drain and set aside.
- Soft-boil the eggs***: Fill a large bowl with water and ice to create an ice bath. Bring a medium pot of water to a boil. With a slotted spoon, gently lower in the eggs and return to a high simmer. Reduce the heat to maintain a simmer (not a hard boil) and cook for 6 minutes. Immediately transfer the eggs to the ice bath. Let chill for 2 minutes, then remove, peel, and slice in half.
- When the chicken is cooked, transfer it to a bowl. Shred the meat with two forks, discarding the skin and bones. Return the meat to the pot.
- If using, add the frozen vegetables to the pot, stir, and let heat through for a few minutes.
- To serve, divide the noodles between bowls. Ladle on the soup. Top with the soft-boiled eggs and any other desired toppings.
- *Instead of bone-in, skin-on chicken thighs, you can use bone-in skin-on chicken breast, or boneless, skinless thighs; note that the ramen will be less rich and flavorful and the chicken’s cooking time will differ.
- **You can use any kind of noodle you like—just cook it separately, then serve the soup over the top of it. Whole wheat spaghetti or linguine is a good swap if that is all you have available.
- ***You can also soft boil eggs in your Instant Pot. See Instant Pot Boiled Eggs for a recipe.
- TO STORE: Refrigerate leftover miso ramen for up to 4 days; store the noodles and the soup in separate containers.
- TO REHEAT: Warm the soup mixture on the stovetop or in the microwave until steaming. There’s no need to heat the noodles, as the hot liquid will warm them up.
- TO FREEZE: Freeze the miso soup mixture for up to 3 months. Thaw in the refrigerator before reheating according to the instructions above.
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Frequently Asked Questions
No, miso ramen doesn’t have a fishy flavor. The fishy taste that’s often in regular miso soup is from the dashi stock and seaweed.
Shoyu ramen has a thinner broth that’s less flavorful than that of miso ramen. The thicker broth also means the noodles tend to stay chewier in miso ramen.
Miso ramen has added probiotics thanks to the addition of white miso, but other than that, their nutrition is similar and depends on exact ingredients you use.