Easy Miso Ramen

Heres a quick and easy miso ramen recipe you can make in just 30 minutes! The miso brings big flavor in a short cook time.

Heres a flavor-packed noodle recipe you can make in no time: miso ramen! Dont get us wrong: authentic ramen from a Japanese restaurant is the absolute best. But the next best thing? Making it homemade. Alex and I are so into these tasty noodle bowls that we have a few different recipes. This one is quicker and easier than the rest, relying on miso paste for big flavor in a short cook time: just 30 minutes! The broth is so savory, also flavored with soy sauce, mirin, and a little coconut milk to make it creamy. Top with a soft boiled egg and youve got comfort food to the max.

Whats in this miso ramen?

Ramen is a traditional Japanese dish of broth and wheat noodles (heres aRamen Guidefor more). This ramen broth contains miso and has an intense depth of flavor, which varies based on the type you use. Its great because the flavor in the paste is so developed, you can get away less simmering time. It makes this recipe work in about 30 minutes, which is shorter than our other ramen recipes. This one also features a soft-boiled egg, which can cook while you make the ramen broth. For a plant based version, head to our Tofu Ramen.

• Eggs
• Miso pasteof any kind (more below!)
• Onion, garlic and green onionfor aromatics
• Spinach, carrots,mushrooms, and Napa cabbagefor the veggies
• Ramen noodles(more below!)
• Vegetable broth
• Sesame oil, soy sauce, and mirin
• Coconut milk

What is miso?

So what is it? Miso is a Japanese fermented soybean paste thats full of nutrients and savory flavor. Its the very definition of umami, which is the so-called fifth flavor. Theres sour, salty, sweet, and bitterand then umami, which is savory! Youll also find umami in foods like meats, mushrooms, and cheese: its what makes something taste rich and satisfying. (Umami is very important for vegetarian and vegan recipes, which is why miso is so important!)

You can find miso at most major grocery stores near the other Japanese ingredients. There are many different types of miso, all with different flavors: red, yellow, and brown. There are also many brands of miso. You can use any type for this tofu ramen recipe, but keep in mind: each type and brand of miso will bring a slightly different flavor to the broth. So keep experimenting and try them all!

An unexpected use for leftover miso?OurVegan Pesto.

Keep the broth and noodles separate when serving & storing!

When you serve this miso ramen, youll keep the noodles and broth separate. Then youll place the noodles in a bowl and ladle the broth over it. Dont be tempted to put them together! This is becauseas the noodles sit in the broth, theyll absorb it.

When you store leftovers, make sure to keep the noodles and broth in separate containers and refrigerate. Of you store leftover noodles in the broth, theyll soak up all the juice and all your tasty broth will be gone.

Top miso ramen with a soft-boiled egg (or tofu).

Serving with a soft-boiled egg is the traditional way to eat ramen. Alex and I have found adding the egg is important in a vegetarian ramen recipe to add protein to make it a filling meal. If you prefer a plant based recipe, go to Tofu Ramen; its similar but has a crispy tofu topping. There are two reliable methods we use for making a soft-boiled egg:

• Stovetop: For the stovetop soft boiled eggs method, youll cook the eggs in simmering water for 7 minutes. The total time is about 15 minutes, including the time to boil the water.
• Instant Pot: Yes, you can cook soft boiled eggs in a pressure cooker! Here youll use low pressure and cook the eggs for 4 minutes. It takes about 10 minutes total including preheat time.

What is Napa cabbage? Can I use green instead?

For this miso ramen, weve called for shredded Napa cabbage as a garnish on top of the noodles. Whats Napa cabbage? Its also known as Chinese cabbage: its light green and oblong-shaped. It has thick, crisp stems and frilly yellow-green leaves. Its acruciferous vegetablelike other types of cabbage, Brussels sprouts, and kale.

Can you substitute green cabbage for Napa cabbage in this recipe? Well, not really. The Napa cabbage has a mild flavor and delicate texture that makes it just right for this recipe: so try to find it if you can!

More about ramen noodles!

If youve ever shopped for ramen noodles, youll know theres a big variety in what youll find! Here are a few tips on finding great ramen noodles:

• Standard grocery vs Japanese or Asian grocery:Most grocery stores give you 1 or 2 options for ramen noodles, and theyre usually dried. If you have a local Japanese or Asian grocery, theyll have a wider variety including fresh and frozen.
• Fresh vs dried:You can use either fresh or dried noodles in this tofu ramen! Fresh are our favorite, but dried are easier to find.
• Curly vs straight:Youll find noodles packaged with the word ramen can be curly or straight. You can use either! Here weve used a straight noodle, which works just as well as a curly like in ourMushroom Ramen.

Want to learn more about noodle types? Heres areview of 6 different packaged ramen noodles.

This miso ramen recipe is

Vegetarian. For vegan, plant-based, and dairy-free, go to Tofu Ramen.

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More ramen recipes!

There are so many different ways to make ramen! Here are our favorite variations:

• Vegan Mushroom Ramen A vegan ramen thats packed with flavor! Mushrooms, bok choy and tofu accompany the noodles in the warm, savory broth.
• Easy Vegetarian RamenThe original! A quick and easy vegetarian ramen recipe thats packed with umami.
• Instant Pot RamenYep, you can even use an Instant Pot to make ramen.
• Easy Korean RamenKorean ramen is a different variety altogether! Check out this unique spin.

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