Homemade Miso Ramen (Printable Version)

Rich miso broth, springy noodles, tender mushrooms and a soft-boiled egg for a cozy, flavorful bowl.

# What You Need:

→ Broth

01 - 6 cups low-sodium vegetable broth (or chicken broth for non-vegetarian)
02 - 3 tablespoons white miso paste
03 - 2 tablespoons soy sauce
04 - 1 tablespoon sesame oil
05 - 1 tablespoon freshly grated ginger
06 - 3 garlic cloves, minced
07 - 1 tablespoon mirin (optional)
08 - 1 teaspoon chili paste (optional)

→ Noodles

09 - 4 servings fresh or dried ramen noodles

→ Toppings

10 - 4 large eggs
11 - 2 cups shiitake or cremini mushrooms, sliced
12 - 1 cup baby spinach
13 - 1 cup corn kernels (fresh or frozen)
14 - 2 green onions, thinly sliced
15 - 1 sheet nori, cut into strips
16 - 1 tablespoon toasted sesame seeds

# Steps:

01 - Bring a medium saucepan of water to a gentle boil, lower eggs in with a slotted spoon, and simmer for 7 minutes for jammy yolks. Transfer to an ice bath, cool, peel, and reserve.
02 - Heat a large pot over medium heat, add sesame oil, then sauté grated ginger and minced garlic for 1–2 minutes until fragrant but not browned.
03 - Add the sliced mushrooms and cook 3–4 minutes until they release their liquid and begin to soften.
04 - Pour in the vegetable broth, add soy sauce and mirin, bring to a gentle simmer and cook for 10 minutes to develop flavor.
05 - Ladle 1 cup of hot broth into a small bowl, whisk in the miso paste until smooth, then stir the miso slurry back into the pot; add chili paste if using.
06 - Taste the broth and adjust seasoning with additional soy sauce or a pinch of salt as needed to achieve a balanced savory profile.
07 - Prepare the ramen noodles according to package instructions until just tender, drain well and divide among serving bowls.
08 - Briefly wilt the baby spinach in the hot broth or a separate pan and warm the corn kernels if using frozen, then portion over the noodles.
09 - Ladle the hot miso broth over the noodles, arrange mushrooms, spinach, corn, halved soft-boiled egg, green onions, nori strips and sprinkle with toasted sesame seeds.
10 - Serve the bowls hot, encouraging diners to break the egg yolk into the broth for a richer mouthfeel.

# Expert Advice:

01 -
  • You can turn basic pantry items into a lush, restaurant-worthy bowl in under an hour.
  • The toppings are completely customizable so every bowl ends up feeling unique and personal.
02 -
  • If you let the miso boil directly in the pot, the broth can turn oddly gritty and lose its gentle sweetness.
  • Timing the eggs down to the second gives you that perfect jammy yolk—five seconds off and it changes everything.
03 -
  • Sliding an egg gently off a spoon into simmering water means less cracking and fewer curse words.
  • Toasted sesame seeds sprinkled at the last second add a surprising pop of flavor—never skip them if you can help it.
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