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Miso Ramen


One of the simplest ramen broths to make at home, miso ramen is made by combining a simple stock (in this case chicken stock flavored with a little ginger and garlic) with salty, savory miso paste. Adding a couple of eggs makes this dish hearty enough for a light meal. It's important not to overcook the noodles, and make sure you eat them fast - they'll continue to soften in the hot broth.


For the broth:
  • 5 cups homemade or store-bought low-sodium chicken broth
  • 1-inch piece ginger
  • 1 garlic clove
  • 2 whole scallions, greens thinly sliced, whites roughly chopped
  • 2 tablespoons white or red miso paste
  • 1 teaspoon sesame oil or hot chili oil
  • 2 eggs
  • 2 servings dried or fresh ramen noodles
  • 1/2 teaspoon toasted sesame seeds
To serve:
  • Fresh ramen noodles
  • Finely sliced scallions
  • Thin sliced roast chinese pork (chashu)
  • Any other ingredients you'd like to add


  1. Bring broth, ginger, garlic, and scallion whites to a boil over high heat in a large pot. Reduce to a simmer and allow to cook until reduced to 4 cups, about 30 minutes. Discard vegetables and whisk in miso paste and chili oil. Season to taste with salt and white pepper and keep warm over low heat.
  2. Bring a large pot of salted water to a boil and boil eggs for 3 1/2 minutes. Remove with a slotted spoon and place in a bowl of cold water. Cook noodles in pot until just cooked through (noodles should still be stretchy, not soft). Drain noodles and transfer to two warmed ramen bowls.
  3. Divide broth evenly between bowls. Top ramen with sesame seeds, sliced scallion greens, and boiled eggs. Serve immediately.

Servings: Makes 2 servings



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