Japanese Miso Ramen
A rich, savory miso broth built in one pot, topped with soft-boiled eggs and whatever vegetables you have — a genuine upgrade over instant ramen for only a little more effort.
Ingredients
- 2 tbsp vegetable oil or sesame oil
- 4 cloves garlic minced
- 1 tbsp fresh ginger minced
- 3 green onions sliced
- 3 tbsp miso paste
- 6 cups chicken broth
- 2 tbsp soy sauce
- 1 tbsp mirin
- 4 packs ramen noodles
- 4 soft-boiled eggs halved
- 1 cup sliced mushrooms sauteed
- 1 cup baby spinach
- Chili oil and sesame seeds for serving
Instructions
- Heat the oil in a large pot over medium heat. Add the garlic, ginger, and green onion whites, cooking for 1 minute until fragrant.
- Add the miso paste and stir into the oil and aromatics for 30 seconds to toast it slightly and deepen the flavor.
- Pour in the broth, soy sauce, and mirin, whisking to dissolve the miso completely. Bring to a gentle simmer and cook for 10-15 minutes.
- Meanwhile, cook the ramen noodles separately according to package directions, then drain.
- Add the spinach or bok choy to the broth in the last 2 minutes of simmering, just until wilted.
- Divide the noodles among bowls, ladle the hot broth over top, and arrange the soft-boiled egg, sauteed mushrooms, and green onion tops over each bowl.
- Finish with a drizzle of chili oil and a sprinkle of sesame seeds.
Notes
- Cooking the noodles separately from the broth keeps them from turning mushy and getting overly starchy — important if you’re planning leftovers.
- Bagged ramen noodles (minus the seasoning packet) are much cheaper than fresh ramen and work just as well in a homemade broth.
- Almost any vegetable works as a topping — corn, shredded carrot, and leftover roasted vegetables are all great, budget-friendly options.
