Miso Ramen – ミソ ラーメン
This is an easy miso ramen recipe that only takes 15 minutes to make from start to finish!
  • CourseNoodles
  • CuisineJapanese
Servings Prep Time
2 10minutes
Cook Time
Servings Prep Time
2 10minutes
Cook Time
  • 1cup Napa cabbageshredded or finely chopped
  • 1/3cup carrotspeeled and cut into thin strips (julienned)
  • 1tablespoon vegetable oil
  • 2cloves garlicfinely chopped
  • 3 scallionsfinely chopped
  • 2 packages dry or fresh ramen noodles
  • 4cups low sodium chicken stock
  • 2 boiled eggs
For the miso tare:
  • 1/2teaspoon tobanjanKorean chili bean sauce
  • 1teaspoon gingerpeeled and grated
  • 1/4cup red or white miso paste
  • 2tablespoons cooking sake(optional)
  • 2tablespoons mirin
  • 1/2teaspoon sesame oil
  1. Mix the ingredients for the miso tare in a bowl and set aside.
  2. In a medium size pot, heat up chicken stock.
  3. In a separate pot, bring about 6 cups of water to boil.
  4. In a medium size pan over high heat, add oil and garlic and cook for 1 minute.
  5. Add cabbage and carrots and cook for 2 minutes until carrots are tender but still yielding a crunch. Set aside.
  6. When water is boiling, add ramen noodles and cook and follow instructions on the package (usually about 3 minutes). Drain and set aside.
  7. Divide miso tare evenly between 2 bowls (about 2 tablespoons each).
  8. Add ramen noodles and chicken stock to the bowls.
  9. Stir well and top with scallions, cabbage, carrots and pickled eggs. Serve hot.
Recipe Notes

You can substitute tobanjan with a dash of soy sauce and a squirt of sriracha sauce. The result won’t be the same but similar in flavor.