Miso Ramen
A rich and hearty Miso Ramen, a signature dish from Hokkaido, Japan. This recipe features a deeply flavorful miso broth, tender noodles, and classic toppings like chashu, corn, and bean sprouts, finished with a swirl of butter for extra richness.
🧂 Ingredients
- 200 g Ramen noodles(Fresh or dried ramen noodles suitable for 2 servings.)
- 800 ml Chicken and pork broth(High-quality store-bought or homemade broth. If using homemade, ensure it's well-seasoned.)
- 4 tbsp Miso paste(Awase miso (mixed red and white) or your preferred type. Adjust to taste.)
- 2 tbsp Butter(Unsalted butter, divided for serving.)
- 4 tbsp Corn(Fresh, frozen, or canned corn kernels.)
- 4 slices Chashu pork(Thinly sliced braised pork belly, a traditional ramen topping. Can be store-bought or homemade.)
- 100 g Bean sprouts(Fresh bean sprouts, rinsed.)
- 2 stalks Green onions(Thinly sliced, for garnish.)
- 1 tsp Sesame oil(Optional, for added aroma.)
👨🍳 Instructions
- 1
Prepare the broth base: In a medium saucepan, heat the chicken and pork broth over medium-high heat until it reaches a gentle simmer. Do not boil vigorously.
⏱️ 5 minutes - 2
Temper the miso: Ladle about 1 cup of the hot broth into a small bowl. Add the miso paste to the bowl and whisk vigorously until the miso is completely dissolved and smooth. This prevents clumps in the broth.
⏱️ 3 minutes - 3
Combine broth and miso: Pour the dissolved miso mixture back into the saucepan with the remaining broth. Stir well to combine. Reduce the heat to low and keep the broth warm. Do not let it boil after adding the miso, as this can diminish its flavor and aroma.
⏱️ 2 minutes - 4
Cook the noodles: While the broth is warming, bring a separate pot of water to a rolling boil. Add the ramen noodles and cook according to package directions until al dente (usually 2-4 minutes for fresh, longer for dried). Drain the noodles thoroughly to prevent them from becoming mushy.
⏱️ 5 minutes - 5
Warm the toppings (optional): Briefly blanch the bean sprouts in boiling water for 30 seconds, then drain. Gently warm the chashu slices and corn kernels in a small pan or in the simmering broth for a minute or two.
⏱️ 3 minutes - 6
Assemble the ramen: Divide the cooked noodles between two deep ramen bowls. Ladle the hot miso broth over the noodles. Arrange the chashu slices, corn, and bean sprouts on top. Add a small knob of butter to the center of each bowl. Garnish with sliced green onions and a drizzle of sesame oil, if desired.
⏱️ 5 minutes
💡 Pro Tips
- ✓The key to a great miso ramen broth is to never boil it after adding the miso paste. Gentle simmering is ideal.
- ✓For a richer flavor, you can add a tablespoon of soy sauce or a pinch of dashi powder to the broth.
- ✓Butter adds a wonderful creaminess and richness to the broth, especially when it melts into the hot soup.
- ✓Feel free to customize toppings with a soft-boiled egg (ajitsuke tamago), nori (seaweed), or menma (fermented bamboo shoots).
✨ Twist Ideas
Inspiration for your own version of this recipe
- Spicy Miso Ramen: Add 1-2 teaspoons of chili paste (like gochujang or doubanjiang) or a pinch of red pepper flakes to the miso mixture.
- Ground Pork Miso Ramen: Sauté 100g of ground pork with garlic and ginger, then add it to the broth along with the miso. This adds another layer of savory flavor.