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Miso Ramen

Miso ramen

Megan Barrie · tasteofhome.com · 2026 · 2 servings

Against 492 ramen recipes

Miso ramen, with 3 of the 5 usual parts; not on it: bean sprouts and butter.

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Get the method at tasteofhome.com →This page has the ingredients and how they compare. The instructions and photos are on the original recipe, which Recipe Lab does not republish.

What's in it

17 parts read from its 30 ingredient lines, its title and its method.

Broth base
Tare and seasoning
Aroma oil
  • Chili oil (rayu) “Optional: Sesame seeds, dried seaweed (nori), togarashi, kimchi, hot chili oil”
  • Sesame oil “1 teaspoon sesame oil”
Noodles
Toppings
  • Boiled or soft egg “2 large eggs”
  • Nori “Optional: Sesame seeds, dried seaweed (nori), togarashi, kimchi, hot chili oil”
  • Scallion or negi “1/2 cup chopped green onions”
  • Sweet corn “1/2 cup fresh or frozen corn, thawed”
  • Bok choy “2 baby bok choy”
  • Cabbage “1/2 cup chopped cabbage”
  • Sesame seeds “2 tablespoons sesame seeds, toasted”
  • Kimchi “Optional: Sesame seeds, dried seaweed (nori), togarashi, kimchi, hot chili oil”
  • Tofu “1/4 block firm tofu, cubed”
How it is served

Against the usual Miso

It has 3 of the 5 parts of the usual Miso ramen: miso, sweet corn and scallion or negi. Not on it: bean sprouts and butter.

Less usual for the style: seafood or dashi (kombu, bonito, niboshi) (in 15% of Miso recipes), nori (in 13% of Miso recipes), kimchi (in 7% of Miso recipes) and tofu (in 13% 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 (30)

  • DASHI:
  • 5 cups water
  • 8 to 10 dried shiitake mushrooms
  • 1 sheet dried kombu
  • RAMEN:
  • 1 tablespoon canola oil
  • 1/2 cup chopped green onions
  • 1-1/2 teaspoons minced fresh gingerroot
  • 2 garlic cloves, minced
  • 2 tablespoons sesame seeds, toasted
  • 2 tablespoons red miso paste
  • 1 tablespoon soy sauce
  • 1 cup unsweetened almond milk (or any other unsweetened plant-based milk)
  • 1 teaspoon sesame oil
  • 1 package (3 ounces) ramen noodles
  • TOPPINGS:
  • 2 large eggs
  • 2 baby bok choy
  • 2 fresh asparagus spears, sliced
  • 2 tablespoons canola oil, divided
  • 1/4 block firm tofu, cubed
  • 2 tablespoons cornstarch
  • 1 Japanese eggplant, sliced
  • 1/2 cup chopped cabbage
  • 1 leaf Swiss chard, stem removed and chopped
  • Salt and pepper to taste
  • 1 large carrot, cut into matchsticks
  • 2 green onions, sliced
  • 1/2 cup fresh or frozen corn, thawed
  • Optional: Sesame seeds, dried seaweed (nori), togarashi, kimchi, hot chili oil

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