Mushroom miso ramen
Esther Clark · bbcgoodfood.com · 2026 · 2
Against 492 ramen recipes
Miso ramen, with 2 of the 5 usual parts; not on it: bean sprouts, sweet corn and butter.
What's in it
15 parts read from its 15 ingredient lines, its title and its method.
- Broth base
- Vegetable or mushroom “1 litre of mushroom stock made using 1 stock cube”
- Tare and seasoning
- Soy sauce (shoyu) “1 tbsp soy sauce”
- Miso “3 tbsp white miso”
- Sesame paste or tahini “15g tahini”
- Mirin “1½ tbsp mirin”
- Vinegar “1 tsp rice vinegar”
- Aroma oil
- Sesame oil “1 tbsp sesame oil”
- Noodles
- Dried ramen noodles “150g dried ramen noodles”
- Toppings
- Boiled or soft egg “2 eggs”
- Scallion or negi “2 spring onions thinly sliced”
- Mushrooms (shiitake, enoki, shimeji) “30g dried mushrooms”
- Bok choy “2 baby pak choi halved”
- Sesame seeds “1 tbsp toasted sesame seeds (optional)”
- How it is served
- Served in soup from the method
- Tossed in a pan (stir-fried) from the method
Against the usual Miso
It has 2 of the 5 parts of the usual Miso ramen: miso and scallion or negi. Not on it: bean sprouts, sweet corn and butter.
Less usual for the style: sesame paste or tahini (in 10% of Miso recipes), mirin (in 23% of Miso recipes) and vinegar (in 10% of Miso recipes).
A broth seasoned with miso, usually over thick, curly noodles, with bean sprouts, ground pork, corn and butter as in Sapporo, where it began, or chashu and scallion.
Ingredients as published (15)
- 1 litre of mushroom stock made using 1 stock cube
- 30g dried mushrooms
- 15g tahini
- 3 tbsp white miso
- 1 tbsp soy sauce
- 1½ tbsp mirin
- 1 tsp rice vinegar
- 100ml milk dairy or oat
- 2 eggs
- 150g dried ramen noodles
- 2 baby pak choi halved
- 1 tbsp sesame oil
- 150g shiitake mushrooms larger ones torn
- 2 spring onions thinly sliced
- 1 tbsp toasted sesame seeds (optional)
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