Miso Ramen Recipe

I used to think authentic ramen belonged only in ramen shops. But this Miso Ramen recipe proves that creating those deep, complex flavors at home is not only possible – it’s surprisingly achievable. Ready in just 40 minutes, it’s a favorite in my recipe rotation when I’m craving a warm, comforting bowl of noodles.

I love how this ramen brings all the elements of restaurant versions right into my kitchen. It starts with simmering umami-rich dried bonito flakes (katsuobushi) and kombu (dried kelp) to create a pleasantly salty broth that’s enriched with miso paste and fresh ginger. The springy ramen noodles soak up every bit of the savory broth, while soft-boiled eggs add silky richness and crispy pork belly brings that perfect unctuous finish. While these ingredients might sound exotic, they’re typically available in your local Asian grocery store or supermarket’s Asian section.

Miso Ramen Ingredients

For the Miso Ramen Broth

• Water: Filtered water is best for your dashi base.
• Dried Kombu: Made from dried kelp, look for wide sheets dusted with a fine, white powder. This natural coating contains much of the umami flavor, so don’t rinse it off.
• Dried Bonito Flakes: Also called katsuobushi (simmered, smoked, fermented skipjack tuna), these paper-thin flakes should have a pale pink color and subtle smoky aroma.
• Pork Broth: I prefer my homemade Pork Bone Broth for its rich depth, but a good quality store-bought low-sodium version works too.
• Chicken Broth: Again, I prefer homemade Chicken Broth, but feel free to use your favorite brand.
• Red Miso Paste: Look for a rich reddish-brown paste, usually found in tubs in the refrigerated section of Asian grocers or well-stocked supermarkets.
• White Miso Paste: Should be pale beige and smooth, found alongside the red miso.
• Ginger: Choose firm roots with smooth, unwrinkled tan skin for the freshest flavor.

For the Ramen Bowl

• Eggs: Fresh eggs are key for perfectly cooked soft-boiled eggs with creamy yolks.
• Pork Belly: I make my Oven Roasted Crispy Pork Belly recipe and use half for this dish, saving the rest for another meal.
• Ramen Noodles: You can use dried noodles from your favorite brand (discard any seasoning packets) or make my Homemade Ramen Noodles if you have a pasta machine and want to try fresh ramen noodles.
• Baby Bok Choy: Look for compact heads with crisp stalks, bright green leaves, and no brown spots.
• Chili Oil: Optional but adds a nice kick – use your favorite brand or make your own.
• Toasted Sesame Oil: Just a few drops add wonderful nutty depth.
• Green Onions: Choose stalks with bright green tops and firm white roots.
• Nori: These dried seaweed sheets add color and texture. I prefer the thinner snacking sheets for easy tearing.
• Shichimi Togarashi: This optional Japanese seven-spice blend brings heat, citrus notes, and extra umami to the finished dish.

Recipe Options

• Broth Variations: I sometimes use all chicken broth when I don’t have pork broth – the soup will be lighter but still delicious. And feel free to add a dash of soy sauce for an extra hit of salt.
• Noodle Choices: While I prefer ramen noodles, you can use fresh udon or even soba for a different texture.
• Protein Swaps: No pork belly? Try braised pork shoulder, or even sliced chicken breast.
• Green Options: Switch up baby bok choy with spinach, mustard greens, or yu choy.
• Extra Toppings: Try adding corn kernels, bamboo shoots, sesame seeds, thinly sliced shiitake mushrooms or blanched bean sprouts for extra crunch and variety.
• Heat Level: Adjust the spice by varying the amount of chili oil, or try adding freshly minced garlic or a dollop of spicy bean paste (doubanjiang).

Each spoonful of this Miso Ramen builds in intensity – first you taste the rich, savory dashi, then the earthy depth of two misos melding together, and finally those perfectly jammy eggs and tender-crisp pork belly bringing all the flavors together. Even after making this countless times, I still get excited when I see those first wisps of steam rising from the bowl.

How to Make Miso Ramen

Start by making dashi – combine cold water and kombu in a large pot or saucepan and bring to a simmer. Add bonito flakes, remove from heat, and let steep before straining. Combine the strained dashi with pork and chicken broths. Work both types of miso paste through a fine-mesh sieve into the broth mixture, add ginger, and bring to a simmer.

While the broth simmers, prepare the soft-boiled eggs. Lower them into gently boiling water and cook for exactly 7 minutes before plunging into an ice bath.

Slice your pre-cooked pork belly into thin strips and crisp them in a skillet over medium heat until the edges turn golden brown. Bring the miso broth back to a boil and add the ramen noodles. When they’re almost done, add the sliced bok choy and cook until the greens are just wilted and bright. Divide the noodles and broth between bowls, then arrange the halved eggs, crispy pork belly, and any additional toppings you like. Finish with a drizzle of chili oil or sesame oil if desired.