Here’s an easy miso ramen recipe you can make in just 30 minutes! It’s loaded with spicy umami and topped with a boiled egg with jam.
Here’s a flavorful noodle recipe you can make in no time: miso ramen! Don’t get me wrong: authentic Japanese restaurant ramen is absolute better. But the next best thing? Self-made. Alex and I love these yummy pasta bowls so much we have a few different recipes. Quicker and easier than the others, this one relies on miso paste for great flavor in a short cook time: just 30 minutes! The broth is so delicious, also flavored with soy sauce, mirin and some coconut milk to make it creamy. Top with a boiled egg and you have maximum comfort food.
For vegans/plant-basedgo to Tofu Ramen or Vegan Mushroom Ramen.
What’s in this miso ramen?
Ramen is a traditional Japanese dish made with broth and wheat noodles (here’s a ramen guide to learn more). This ramen broth contains miso and has an intense depth of flavor that varies depending on the variety used. It’s great because the flavor of the dough is so developed that you spend less time cooking it. This makes this recipe work in about 30 minutes, which is shorter than our other ramen recipes.
It is also a boiled egg ramen; Boil the egg while you prepare the ramen broth. If you want a plant-based version, head to our Tofu Ramen instead! Here are the ingredients you need:
- eggs
- miso paste of any kind (more below!)
- Onion, garlic and green onion for aromatics
- spinach, carrots, Mushrooms and Chinese cabbage for the vegetables
- Ramen Noodles (more below!)
- vegetable soup
- Sesame Oil, Soy Sauce and Mirin
- coconut milk
What is miso?
So what is it? Miso is a Japanese fermented soybean paste rich in nutrients and a savory flavor. This is the actual definition of umami, this is the so-called fifth taste. There’s sour, salty, sweet and bitter… and then umami, which is salty! You can also find umami in foods like meat, mushrooms, and cheese — it gives it a rich, satisfying flavor. (Umami is very important for vegetarian and vegan recipes, that’s why miso is so important!)
You can find miso in most major grocery stores near other Japanese ingredients. There are many types of miso, all with different flavors: red, yellow, and brown. There are also many brands of miso. You can use any kind for this tofu ramen recipe, but remember: each type and brand of miso brings a slightly different flavor to the broth. So keep experimenting and try them all!
An unexpected use for leftover miso? Our vegan pesto! Or try these 10 easy miso recipes.
Keep broth and pasta separate when serving and storing!
When serving this miso ramen, keep the noodles and broth separate. Then place the noodles in a bowl and pour the broth over them. Don’t be tempted to put them together! That’s because of the fact While the noodles are in the broth, they will absorb it.
When storing leftovers, be sure to keep the pasta and broth in separate containers and refrigerate. If you keep leftover pasta in broth, they’ll soak up all of the “juice” and all of your flavorful broth is gone.
Garnish the miso ramen with a boiled egg (or tofu).
Traditionally, topping the ramen with a boiled egg adds just the right amount of savory flavor to the creamy yolk. Alex and I have found that adding egg in a veggie ramen recipe is a great way to add protein to make it a hearty meal. If you prefer a plant-based recipe, head to Tofu Ramen; It’s similar but with a crunchy tofu filling. There are two reliable methods we use to prepare a boiled egg for ramen:
- Cook: For the stovetop boiled egg method, boil the eggs in boiling water for 7 minutes. The total time is about 15 minutes including the time to boil the water.
- Instant casserole: Yes, you can boil boiled eggs in a pressure cooker! Here you use low pressure and cook the eggs for 4 minutes. It takes about 10 minutes in total, including the warm-up time.
What is Chinese cabbage? Can I use green instead?
For this miso ramen, we asked for shredded napa cabbage to garnish the noodles. What is Chinese cabbage? It is also known as Chinese cabbage: it is light green and oblong in shape. It has thick, crisp stems and curly yellow-green leaves. It is a cruciferous vegetable like other cabbages, Brussels sprouts and kale.
Can you substitute Napa cabbage for kale in this recipe? Not really. Chinese cabbage has a mild flavor and delicate texture that make it perfect for this recipe, so try to find it if you can!
Read more about ramen noodles!
If you have ever bought ramen noodles you will know that there is a wide variety of what you will find! Here are some tips to find good ramen noodles:
- Standard Foods vs. Japanese or Asian Foods: Most grocery stores will offer you 1 or 2 ramen noodles, and they’re usually dried. If you have a local Japanese or Asian grocery store, they have a larger selection, including fresh and frozen items.
- Fresh vs Dry: You can use fresh or dried noodles in this tofu ramen! Fresh produce is our favorite, but dried produce is easier to find.
- Curly vs Straight: You’ll find noodles wrapped with the word “ramen,” which can be curly or straight. You can use both! Here we used a straight noodle, which works just as well as a curly noodle like in our mushroom ramen.
Want to know more about pasta types? Here is a review of 6 different packaged ramen noodles.
This Boiled Egg Miso Ramen is…
Vegetarian. Vegan, plant-based, and dairy-free head to Tofu Ramen.
The description
Here’s an easy miso ramen recipe you can make in just 30 minutes! It’s loaded with spicy umami and topped with a boiled egg with jam.
- 4 eggs*
- 1 cup sweet yellow onion, sliced
- 8 ounces Baby Bella Mushrooms (Cremini)
- 1 cup Chinese cabbage, thinly sliced
- 3 Green Onions
- 4 Garlic cloves
- 2 big carrots
- 1 tbsp toasted sesame oil
- 1 tbsp olive oil
- 8 ounces dry ramen noodles
- 4 cups vegetable soup
- 4 tablespoons Miso paste, divided
- 1 tbsp are dead
- 1 tbsp soy pasture
- ¼ cup coconut milk (optional, for a creamy broth)
- 2 cups spinach leaves
- Sesame seeds, for garnish
- Boil the boiled eggs:* Opt for boiled eggs or instant boiled eggs.
- Prepare the vegetables: Slice the onion. Slice the mushrooms. Thinly slice the cabbage. Cut the spring onions into thin slices. Finely chop the garlic. Cut carrots into matchsticks.
- Cook the pasta (while you prepare the broth): Bring a large pot of water to a boil and cook the pasta al dente. Drain and store. If necessary, refresh the pasta under some hot tap water before serving.
- Prepare broth: In a large saucepan or Dutch oven, heat the sesame oil and olive oil over medium-high heat. Add the onion and cook until lightly browned around the edges, 4 minutes. Add the garlic and cook, stirring constantly, until just golden brown, 30 seconds. Add the vegetable broth and bring to a boil.
- Add mushrooms, carrots, 3 tablespoons miso paste, and mirin and cook until mushrooms are tender, about 10 minutes. Add soy sauce, coconut milk (for a creamy broth), scallions, kale, and spinach and cook until spinach has just wilted, about 1 minute. Taste and add about 1 tablespoon miso paste to taste.
- Surcharge: To serve, divide the noodles into four bowls. Top up with broth, eggs and vegetables. Store leftovers with the broth and noodles in separate containers (to prevent the noodles from soaking up all the broth).
Remarks
*For a veggie version, go to Tofu Ramen.
- Category: main course
- Method: Cook
- Kitchen: ramen
More Ramen Recipes!
There are so many different ways to make ramen! Here are our favorite ramen variations:
- Vegan Mushroom Ramen A vegan ramen full of flavor! Mushrooms, pak choi and tofu accompany the noodles in the hot and flavorful broth.
- Easy Vegetarian Ramen The Original! A quick and easy vegetarian ramen recipe full of umami.
- Instant pot ramen Yes, you can even use an Instant Pot to make ramen.
- Easy Korean Ramen Korean ramen is a whole different flavor! Check out this unique spin.
